Natural form
Raw quinoa seeds: tiny, disc-shaped, with a visible germ ring around each seed.
Shows the defining physical characteristics of uncooked quinoa — its small size, pale cream color, and distinctive circular germ band — so readers can identify it at a glance.
Grains & Rice
Quinoa
Protein-rich seed that cooks like a fluffy, nutty grain
A complete protein with a nutty bite and a tiny curl when cooked, quinoa makes a light base for bowls and salads. Rinse off its bitter coating first. Store airtight.
Quinoa (KEEN-wah) is technically a seed, not a grain — the edible fruit of an Andean plant in the same family as spinach and beets — but it cooks and eats like a fast, fluffy grain, which is why it sits in the rice aisle. Its claim to fame is nutrition: it's a complete protein, carrying all nine essential amino acids, plus a generous dose of fiber, magnesium, and iron. When cooked, each tiny seed swells and uncoils a little white spiral (the germ ring) and develops a pleasant, faintly nutty bite. The one quirk worth knowing: quinoa's coating contains bitter saponins, so unless the bag says pre-rinsed, give it a good rinse to avoid a soapy aftertaste. Quick to cook and endlessly flexible, it's a weeknight workhorse for bowls, salads, and stuffings.
- Measured in
- g
- Storage
- Airtight
Find it in
Types & varieties
The mildest and fluffiest — the all-purpose default.
Earthier, chewier, holds its shape — good in salads where you want texture.
Sweetest and crunchiest, with the deepest color; striking in bowls.
A blend of all three for varied color and texture.
How to cook
Quinoa cooks by absorption like rice, but faster. The key steps are rinsing first and resting after — the rest is when it finishes steaming into fluff rather than staying wet.
- Rinse in a fine sieve until water runs clear (skip if pre-rinsed)
- Combine with ~1.75 cups water/stock per cup quinoa, bring to a boil
- Cover, simmer low 15 min until the spirals uncurl and liquid is gone
- Rest covered 5–10 min, then fluff with a fork
How to prep (rinse & toast)
Two optional steps elevate quinoa: a thorough rinse removes the bitter saponin coating, and a dry-toast in the pot before adding liquid deepens its nutty flavor.
- Rinse to kill any soapy bitterness
- Toast the rinsed, drained seeds in a dry or lightly oiled pan 2–3 min until fragrant
- Cook in stock instead of water for more flavor
Common uses
Tips & pitfalls
- Rinse unless the bag promises pre-rinsed — saponins taste like soap.
- Toast before cooking for a noticeably nuttier, less grassy flavor.
- Rest off the heat for fluffy, not soggy, seeds.
- Cook in stock and the bland-quinoa complaint disappears.
- Spread cooked quinoa on a tray to cool fast and dry for salads.
Nutrition
Energy
1540 kJ · per 100 g
Where the calories come from
Protein
14.1g
28% DV
Carbs
64.2g
23% DV
Fat
6.1g
8% DV
Fiber
7g
25% DV
Sodium
5mg
0% DV
Source · USDA FoodData Central · Quinoa, uncooked
View on FDC →In the shops
Matched grocery products
€2.70Quinoa
Hacendado · 500 g · Mercadona
€1.95SOS Quinoa Grains
SOS · kg · Bonpreu
€1.50Brillante Whole Quinoa
BRILLANTE · kg · Bonpreu
€4.15ECOBASICS Organic Tricolor Quinoa
ECOBASICS · kg · Bonpreu
€2.20ESGIR Gluten-Free Quinoa Cereals
ESGIR · kg · Bonpreu
Good to know
- Flavor & texture
- Nutty, mild; fluffy with a slight pop and curl when cooked
- Cook ratio & time
- 1 part quinoa : 1.75–2 parts water, simmer 15 min, rest 5–10 min
- Soak?
- No soak; rinse well to wash off bitter saponins unless pre-rinsed
- Nutrition
- ~120 kcal/100g cooked; ~4.4g protein (complete), ~2.8g fiber, gluten-free
- How to store
- Airtight; the seed's oils mean ~1 year in the pantry, longer chilled
Substitutes
- Couscous — Faster and lighter (but wheat-based, not gluten-free or as protein-rich).
- Bulgur — Similar nutty, fluffy texture for salads; contains gluten.
- Brown rice — Whole-grain and gluten-free with a similar role; longer cook.
Also called
quinoa · quinua
Appears in these dishes
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