Baked Quinoa! This foolproof, oven-baked method results in perfect, fluffy quinoa every time in about 30 minutes. You'll never want to make quinoa any other way!
Quinoa may seem so early 2000's, but it's never gone out of style for me. This filling edible seed (not grain!) is extremely versatile and is packed with nutrients!
I like to make a large batch of quinoa at the start of the week to keep in the refrigerator and enjoy in a variety of dishes, from sides to salads to add-ins for things like black bean burgers and stuffed peppers.
Oven-baked quinoa is the easiest and most foolproof method that I've used, by far, to make both large and small batches. With just a few easy steps, you can have a pot of fluffy, perfect baked quinoa to use as you please in around 30 minutes.
Try this method in a few of my favorite quinoa-forward recipes, like Lemon-Basil Shrimp Quinoa Salad, Mediterranean Quinoa Salad or Vegetarian Mushroom & Goat Cheese Meatballs.
Ingredients
- Quinoa
- Water
- Sea Salt
The main ingredients for plain, basic quinoa are simply dry quinoa, water and sea salt. Be sure to check out the variations and substitutions area below to see how easy it is to make other flavorful versions!
Instructions
Preheat the oven to 400 degrees.
Add dry quinoa to a sieve or colander and rinse under cold running water. Place the rinsed quinoa in an oven-safe pot or dish.
Add boiling water and sea salt to the quinoa, stirring to combine; immediately cover. Place in preheated oven and bake for 30 minutes or until all the water is absorbed and the quinoa is cooked through.
Remove from oven. I like to let the quinoa sit and steam for an additional 10-15 minutes with the lid on. Fluff with a fork before serving.
Storage
How To Freeze Quinoa
One of the best things about large batch cooking is that it can be portioned and stored in the freezer for future occasions. Freezing is a great way to meal prep quinoa in advance for quick and easy meals!
To freeze cooked quinoa, let it cool completely after baking, then portion it into airtight containers or resealable freezer bags. Flattening the bags helps them freeze and thaw more quickly and efficiently. Label with the date, then store in the freezer for up to 3 months.
When you're ready to use it, simply thaw overnight in the fridge or warm it gently in the microwave or on the stovetop with a splash of water to loosen it up.
Refrigerate
Cooked quinoa will keep in the fridge for up to 5 days in an airtight container.
Variations & Substitutions
- Swap the water or broth with vegetable stock or add a splash of coconut milk for extra richness.
- Stir in pesto, salsa, or curry paste before baking for a flavor twist.
- Mix in spices or herbs with the liquid to infuse the quinoa with added flavor.
Baked Quinoa
Ingredients
- 1 cup quinoa rinsed and drained
- 1 ¾ cups water
- 1 teaspoon sea salt
Instructions
- Preheat oven to 400°F. Rinse the dry quinoa thoroughly under cold running water using a fine-mesh sieve or colander, then transfer it to an oven-safe pot or baking dish. Carefully pour in the boiling water and stir in the sea salt.
- Carefully pour in the boiling water and stir in the sea salt.
- Cover tightly with a lid or foil and bake for about 30 minutes, or until the water is fully absorbed and the quinoa is tender.
- Remove from the oven, uncover, and fluff with a fork before serving.
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