Gluten-Free Quinoa
Prep time
Cook time
Total time
How to cook perfectly fluffy quinoa every time!
Serves: 4
  • 1 cup/180g dry, uncooked quinoa
  • 2 cups/500ml water or stock
  1. Heat a dry pan or pot* (either must have a secure lid) on a medium heat.
  2. Measure out your dry quinoa and rinse in a fine mesh strainer for a couple of minutes to remove the bitter taste of the grain.
  3. Tip the rinsed quinoa into the pan and lightly toast for two to three minutes to remove so excess moisture and to help bring out its natural nutty aroma.
  4. When sufficiently toasted, pour in the water and bring the pan to the boil.
  5. When the water is boiling, put the lid on the pan, and turn the heat down low. Don't remove the lid! Leave it for 15-20 minutes until it looks like the water has been completely absorbed by the quinoa.
  6. Once the water has been absorbed, take the pan off the heat, remove the lid and stir the quinoa. I like to put the lid back on at this point and leave the pan off the heat for another 10 minutes until the quinoa is nice and fluffy.
* I have always found it is much easier to cook quinoa in a pan rather than a pot. When I cook it in a pot, it tends to get quite mushy and unevenly cooked.
Nutrition Information
Serving size: ¼ recipe Calories: 160 (made with water) Fat: 2.5g Saturated fat: 0.2g Carbohydrates: 27.2g Sugar: 0g Fiber: 3g Protein: 6g
Recipe by Gluten Free Gateway at