• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Allergy Free Alaska logo
  • Recipes
  • E-Book
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

The better way to cook quinoa

Aug 9, 2011 · 19 Comments

 

photo source

For the longest time I had a really hard time eating quinoa.  The smell of it would bother me and the taste of it would make me nauseous, if not sick.

The suggested way to cook quinoa, is to rinse it, then cook it like you would rice: simmer quinoa in water until it absorbs all the water; fluff with fork.

Have you seen the water once quinoa has simmered for a while?  It looks like pee (sorry, but it does) and smells awful (at least to me, anyways), if not rancid.

My sister in law, Rochelle, finally suggested I cook my organic quinoa like a noodle, instead of rice.

Ahh… yes.  Why didn’t I think of that?

The better way to cook quinoa:
Boil half a cup to a cup of quinoa in a generous amount of water (4 to 6 cups) until it is done, about 12 minutes.  Strain the water, rinse the cooked quinoa, and enjoy. 

This post is linked to TGIQ.

🙂  Megan

 

 

« Homemade Ranch Dressing
Homemade Sugar Free Chocolate Bars »

Gluten Free, Paleo quinoa, quinoa makes me sick, quinoa smells, quinoa stinks, the better way to cook quinoa, Uncategorized

Reader Interactions

Comments

  1. Lisa Rogers says

    August 09, 2011 at 1:45 pm

    I also cook it in a combo of broth and water with herbs and a touch of butter. I use about 1/4 cup more liquid than the 1:2 ratio. It makes a huge difference cooking it this way. Very yummy. Sometimes I'll use a little Turmeric that has been sauteed with a green or onion or leeks with it. It is very versatile. Many ways to cook it. I like it though. Hadn't noticed a smell before.

    Reply
  2. Tori says

    October 28, 2011 at 5:23 pm

    Just curious- if you have ever heard that quinoa is a cross-reactive with gluten? The same goes with rice… I can’t seem to stomach either option and was curious on your view on it? Thanks!

    Reply
    • MAID in Alaska says

      October 28, 2011 at 8:08 pm

      Hi Tori,
      I am so sorry – that’s awful! I really have no idea! Have you ever asked an allergist about it? That’s probably what I would recommend.
      😉 Megan

      Reply
  3. Jennifer says

    November 10, 2011 at 7:40 am

    We eat a lot of quinoa and it doesn’t bother me in recipes, but alone I can’t stand it. I’ll give this method a try. Thanks!

    Reply
    • MAID in Alaska says

      November 10, 2011 at 8:01 am

      You’re welcome! I hope it works for you. 🙂

      Reply
  4. myspork says

    December 08, 2011 at 10:04 am

    Something else to note – always rinse your quinoa well. It contains saponins (i.e. SOAP!), and if not well rinsed, makes the quinoa very bitter.

    Michelle F
    Low Amine Recipes
    http://aminerecipes.com

    Reply
  5. Heather Chupp says

    December 08, 2011 at 11:16 am

    Yes……unfortunately many of the gluten free grains can have a cross-reactive issue. Cyrex Labs has a test that can check for those – it’s kind of pricey though! The cheapest test is to eliminate the suspecting food and reintroduce after 7-10 days……good luck!

    Reply
    • Linda says

      August 21, 2020 at 5:03 pm

      I’m wondering if you are confusing cross-contamination with cross-reaction. If not, I’m curious as to how this lab test could identify the proteins that are reactive unique to each person. Like oats have avena and some people react and some don’t.

      Reply
  6. Elisa S. says

    January 07, 2012 at 4:36 pm

    How do you strain your quinoa? It’s so small. Maybe a cheese cloth?

    Reply
    • MAID in Alaska says

      January 07, 2012 at 11:27 pm

      Hi Elisa,
      A cheese cloth would certainly work, but I use a fine mesh strainer such as this one: http://www.amazon.com/OXO-Grips-8-Inch-Double-Strainer/dp/B00004OCLX/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1326011208&sr=1-1. Hope that helps!
      Megan

      Reply
  7. Margaret says

    August 23, 2012 at 7:14 am

    I know this post is several months old but I wanted to say thanks. The smell of quinoa has always been a complete turn-off for me and I’m surprised that I seem to be in the minority with this. I have not been able to cook it and enjoy it before, but I’ll definitely try making it this way!

    Reply
    • Megan says

      August 23, 2012 at 11:24 pm

      Hi Margaret!
      You are so welcome – I hope this way of cooking quinoa works for you!
      🙂 Megan

      Reply
  8. Alyssa (@alyssarimmer) says

    January 13, 2013 at 4:10 am

    Thanks for sharing over at TGIQ, Megan!

    Reply
  9. Trippen says

    March 22, 2013 at 8:22 am

    I only buy pre-washed Organic Quinoa, because it has less debris than others. The Archer Farms brand from Target had SAND in it! Before I cook the Quinoa though, I roast it in a little olive oil, it deepens the flavor and gives a nutty aroma. Also to enhance the flavor, I boil the Quinoa for 20 minutes in organic broth. My favorite seasoning to add is garlic powder, Yum!

    Reply
  10. Misty says

    June 04, 2013 at 9:11 pm

    We cook quinoa in kindergarten weekly and we’ve only ever used a rice cooker to make it…it always turns out really good. I believe we do add extra water though so it’s not too dry. This sounds like a great way to try it too!

    Reply
  11. Sally says

    October 18, 2013 at 12:16 pm

    Try looking for a whole grain that is washed and not polished.
    Polished quinoa is terrible.
    You can tell if it’s whole by the fiber count. it should be 6-7 gms per serving
    Polished is 3-4
    Whole grain quinoa that is washed smells like fresh baby corn when it is cooking and tastes that way too! eat it hot with lots of butter and salt. Delicious!!!
    I have had bad smelling quinoa and it tastes as bad as it smells!!

    Reply
    • Megan says

      October 18, 2013 at 12:42 pm

      Interesting, Sally! I didn’t know that – thank you for sharing!

      Reply
  12. Debra says

    January 24, 2014 at 9:23 am

    HiI love your site, but dose anyone else have trouble reading it with the writing on the black backfgound? it really really hard for us older people

    Reply
    • Megan says

      January 24, 2014 at 7:24 pm

      Hi Debra,
      My website has a white background, not black… so I’m a bit confused!
      Megan

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

megan ancheta

HEY! I’M MĒGAN.

Wife, mother, and gluten-free baker of 13+ years. Here you’ll find my tasty from-scratch recipes that are always gluten-free and dairy-free, with some vegan and grain-free, too.

More about me →

Trending Recipes

  • top down view of gluten free raspberry scones in circle formation with fresh raspberries sprinkled around them
    Gluten Free Scones
  • coconut matcha latte in clear mug sitting on marble coaster on gray background
    Coconut Matcha Latte
  • top down view of partially sliced sirloin tip roast sitting on gray platter with handful of fresh thyme
    Sirloin Tip Roast
  • close up view of prawn and avocado salad on white plate, with halved avocado in background
    Prawn and Avocado Salad

Footer

↑ back to top

About

  • My Ebook
  • Privacy Policy

SIGN UP FOR EMAILS

Get the latest recipes straight to your inbox.

Please wait...

Thank you for sign up!

Follow Me

  • Facebook
  • Instagram
  • Pinterest
  • Twitter

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2020 Allergy Free Alaska