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Quinoa is beloved by many, has deep cultural and ancient heritage as a staple crop and food, and is a beautiful gluten-free, protein-rich grain. Sometimes cooking quinoa can result in a mushy or clumpy texture, or sometimes tastes bitter and I’ve totally been there! With a few simple tips you’ll learn how to make perfect quinoa every single time.

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  • 1 cup / 170g quinoa, soaked 1-8 hours, or overnight if possible
  • 1/2 tsp. sea salt


  • Rinse quinoa well and drain. Add quinoa, 1 ¾ cups / 425ml of water, and salt to a pot, cover, and bring to a boil. Once it boils, reduce to simmer.
  • If soaked, cook about 15 mins, if unsoaked closer to 20. Check by inserting a fork to check water levels, not by stirring the pot! You can tell when the grains are cooked when they are no longer opaque in the center.
  • Once cooked, fluff with a fork and serve immediately. Store leftovers in an airtight glass container in the fridge for up to five days.


Yields 3 cups / 750ml