Quinoa
Quinoa offers a nutty, fluffy texture with complete proteins.
Quinoa is the seed of a plant from the Andes, cooked and eaten like a grain. It tastes nutty and earthy with a faint bitterness, and cooks into fluffy little beads with a gentle pop and a curly white tail.
Cooks love quinoa because it is quick, sturdy and soaks up dressings beautifully. It makes hearty salads, grain bowls and stuffed peppers, and pairs well with roasted pumpkin, tahini, lime, herbs and crunchy seeds.
Flavor profile
Aroma: nutty, earthy
Good to know
Origin: Andes Mountains, South America
Forms: white, red, black
Season: Available year-round; great in summer salads and in autumn with roasted pumpkin and sweet potato.
Nutrition: Provides protein and fibre along with starchy carbohydrate; naturally gluten-free.
Storage: Keep uncooked quinoa in an airtight container in a cool, dry cupboard for up to 1–2 years; its natural oils can go rancid, so chill it in hot climates. Cooked quinoa keeps in a sealed container in the fridge for 4–5 days. A sour smell or slimy texture means it has gone off. Cooked quinoa freezes very well for up to 2 months; freeze it flat in bags and reheat with a splash of water.
How to use quinoa
Boil Away Bitterness
Rinsing removes saponins, unleashing nutty flavors.
Salad Star
Dressings cling to quinoa starch, boosting flavor.
The science of quinoa
- Quinoa seeds are coated in saponins, soapy, bitter compounds that protect the plant from birds and insects. Rinsing in a fine sieve washes them off and removes the bitter, soapy taste.
- As quinoa simmers, its starch gelatinises and the germ separates into a little spiral tail, a handy sign that it is cooked.
- Toasting rinsed, dried quinoa in a dry or lightly oiled pan before adding water triggers Maillard browning, giving a deeper, nuttier flavour.
- Quinoa contains all nine essential amino acids, so it brings more protein than most grains to a meal.
How to choose quinoa
White quinoa is the mildest and fluffiest; red and black quinoa are chewier, nuttier and hold their shape better in salads. Many brands are pre-rinsed, but a quick rinse at home never hurts. Buy from a shop with good turnover and check the seeds look dry and free of dust.
Substitutes for quinoa
| Swap | Amount | What changes |
|---|---|---|
| Couscous | 1:1 by volume | Faster to cook and softer; contains gluten. |
| Bulgur wheat | 1:1 by volume | Similar nutty chew for salads like tabbouleh; contains gluten. |
| Brown rice | 1:1 by volume | Gluten-free with a similar earthy taste; needs longer cooking. |
| Millet | 1:1 by volume | Gluten-free, mild and fluffy; toast it first for flavour. |
What goes with quinoa
- Lime. Lime's acidity brightens quinoa's nutty blandness nicely.
- Black pepper. Black pepper's spiciness gives quinoa a needed kick.
- Tomato. Tomato's acidity and juiciness add moisture, contrasting quinoa's dryness.
- Cilantro. Cilantro's aldehydes, like E-2-decenal, give citrusy notes to quinoa's blandness.
- Cumin. Cumin's earthy warmth enlivens quinoa's mildness.
- Spinach. Quinoa's nutty grain pairs with spinach's grassy leaves in warm salads.
- Walnut. Walnut's rich nuttiness echoes quinoa's earthy, nutty grain.
- Zucchini. Mild zucchini adds juicy softness against quinoa's firm bite.
- Sunflower Seed. Sunflower seeds repeat quinoa's nutty flavor and add crunch.
- Tahini. Tahini's nutty cream dresses quinoa's earthy grain.
Mistakes to avoid
- Unrinsed saponins taste bitter.
- Too much water makes quinoa mushy.
Ideas for tonight
- Quinoa salad with feta and beets
- Quinoa and vegetable stir-fry
- Quinoa-stuffed peppers
Quinoa: questions
Do you need to rinse quinoa?
Yes, unless the packet says pre-rinsed. Rinsing in a fine sieve washes off bitter saponins, so the cooked quinoa tastes nutty instead of soapy.
What is the quinoa to water ratio?
About 1 part quinoa to 1.75–2 parts water by volume. Simmer covered for around 15 minutes, then rest it off the heat for 5–10 minutes and fluff with a fork.
Why is my quinoa bitter?
It was not rinsed well enough, so saponins remained on the seeds. Rinse until the water no longer looks foamy, and season with salt and acid to balance any faint bitterness.
Why is my quinoa mushy?
Too much water or too long a cook. Drain any leftover water, then spread it on a tray to steam dry for a few minutes.
How do you know when quinoa is cooked?
The seeds turn translucent and a little white tail curls out of each one. It should be tender with a slight pop, and the water should be fully absorbed.
Can you freeze cooked quinoa?
Yes, for up to 2 months. Cool it fully, freeze it in flat bags, then reheat with a splash of water or add it straight to soups and salads after thawing.
What does quinoa taste like?
Quinoa offers a nutty, fluffy texture with complete proteins., with an aroma that is nutty, earthy.
What goes well with quinoa?
Quinoa pairs best with lime, black pepper, tomato, cilantro, cumin. Lime's acidity brightens quinoa's nutty blandness nicely.
How do you use quinoa in cooking?
Boil Away Bitterness: rinsing removes saponins, unleashing nutty flavors.
How should you store quinoa?
Store in a cool, dry place; cooked quinoa can be refrigerated for up to a week.
What is the most common mistake with quinoa?
Unrinsed saponins taste bitter.
Spinach
Tahini
Sweet Potato
Pumpkin
Lime
Cilantro
Rice
Couscous