Why Rinsing Quinoa Matters

Quinoa has a natural coating called saponin which tastes bitter and soapy. Most packaged quinoa is pre-rinsed, but rinsing again yourself removes any remaining saponin and makes a noticeable difference to the final flavour. It takes 30 seconds and is worth doing every time.

  1. 1

    Rinse in a fine mesh sieve

    Place quinoa in a fine mesh sieve — the grains are tiny and will fall through a standard colander. Rinse under cold running water for 30–60 seconds, rubbing the grains with your fingers. The water will run slightly foamy at first then clear.

  2. 2

    Toast briefly (optional but recommended)

    Add the rinsed quinoa to a dry saucepan over medium heat. Toast for 2 minutes stirring constantly until it smells nutty and the grains start to pop slightly. This adds depth of flavour — skip if you are in a hurry.

  3. 3

    Add water or stock — ratio 1:1.75

    For every cup of quinoa, add 1.75 cups of liquid. Stock instead of water adds significant flavour. Add a generous pinch of salt.

  4. 4

    Bring to boil, cover and simmer 15 minutes

    Bring to a full boil, then reduce to the lowest heat setting. Cover tightly and cook for exactly 15 minutes. Do not lift the lid.

  5. 5

    Rest 5 minutes then fluff

    Remove from heat. Leave covered for 5 minutes — this lets the steam finish the cooking. Remove the lid and fluff with a fork. Each grain should be separate and have a tiny white spiral (the germ) visible around it — this means it is cooked through.

How to use quinoaAs a rice substitute. In grain bowls and salads. As a breakfast porridge with milk and fruit. Mixed into soups for extra protein. As a stuffing for capsicums or roasted vegetables. Cold in lunch boxes — quinoa keeps well for 5 days refrigerated.

Nutrition

Quinoa is one of the few plant foods containing all nine essential amino acids — making it a complete protein. 185g cooked quinoa provides about 8g protein, 5g fibre and significant amounts of magnesium, iron and zinc.

Frequently Asked Questions

Cooked quinoa has a tiny white ring (the germ) visible curled around each grain. The grain itself is slightly translucent rather than opaque. Taste it — there should be no chalky or crunchy centre. If the liquid is absorbed but grains still taste raw, add a splash more water and cook 2–3 more minutes.
Yes — use the same 1:1.75 ratio, rinse first and use the white rice setting. Results are excellent and very consistent. Some rice cookers have a specific quinoa setting — use it if available.