How to Cook Quinoa

Name: How to Cook Perfect Quinoa (Sprouted & Soaked)
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 8 servings
Ingredients: 1 cup sprouted quinoa (or soaked quinoa*); 1 ¾ cup water; 1 Pinch salt; 1 Pinch curry powder ((optional))

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Perfect quinoa starts with sprouting or soaking, then toasting and simmering for 20 minutes until fluffy and tender. This method ensures light, non-mushy grains ideal for salads, bowls, and grain dishes.

🏷️Quinoa

Total

2h 20m

Servings

8

Recipe Source

View original recipe

From Minimalist Baker · by Minimalist Baker

Ingredients

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1 cup sprouted quinoa (or soaked quinoa*)
1 ¾ cup water
1 Pinch salt
1 Pinch curry powder ((optional))optional

4 Ingredients

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Instructions

1
If using sprouted quinoa, add quinoa to a small saucepan and toast over medium heat for 2 minutes, stirring occasionally, being careful not to burn. If using quinoa that's not sprouted and you'd like soaking instructions, see notes*. Otherwise, proceed to step 2.
2
Then add salt, curry powder (optional), and water and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 20 minutes or until all water is absorbed. Be sure the quinoa isn't boiling, but cooking at a gentle simmer.
3
Set aside off heat, uncovered, to cool - at least 10 minutes. Then it's perfect for use in things like salads, bowls, falafel, spring rolls, veggie burgers, stir-fries, and more!
4
Store cooled leftovers in the refrigerator up to 5-6 days, or in the freezer up to 1 month.

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Tips & Notes

Pro tips

Toast sprouted quinoa for 2 minutes over medium heat, stirring constantly to avoid burning and to deepen flavor.
Keep heat low to a gentle simmer once boiling; rolling boils break down grains and create mushiness.
Let quinoa rest uncovered for at least 10 minutes off heat to allow grains to set and separate naturally.
Sprouted quinoa is easier to digest and has enhanced nutrients; soak regular quinoa 4–8 hours or overnight if preferred.

Substitutions

1¾ cup water → vegetable or chicken broth (adds savory depth)
Pinch curry powder → cumin, paprika, or dried herbs like thyme (optional flavor swap)

Storage & make-ahead

Cool quinoa completely, store in an airtight container in the refrigerator for 5–6 days or freeze up to 1 month; reheat gently with a splash of water or use cold in salads and bowls.

Equipment

small saucepan · lid

Common Questions

Do I have to sprout or soak quinoa before cooking?

No. Sprouted quinoa is optional and adds nutrition; the recipe can use regular quinoa without sprouting or soaking. If using unsprouted quinoa, skip the toasting step and proceed directly to adding water and salt.