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Here’s how to season quinoa so it tastes irresistible! This recipe will convince even quinoa haters take another bite.
Quinoa quickly went from a niche food to one of the most popular whole grains out there in the last decade or so! Whether you’re a lover or a hater, one thing is true: quinoa right out of the pot can taste bland.
Here’s our number 1 way of how to season quinoa: just a few simple ingredients transform it from bland to bursting with flavor! Even quinoa haters will want to take another bite.
How to season quinoa—a few tips
Here’s the thing: quinoa has a subtly bitter flavor. Rinsing it before cooking can help, the flavor can still lean bitter right out of the pot. We’ve got a few tricks for how to season quinoa to make it taste better:
- Butter: The light sweetness and richness of butter perfectly offsets the bitterness and dryness of quinoa. You can use coconut oil or olive oil for vegan. Olive oil can have a bitter aftertaste, so we prefer coconut oil.
- Garlic powder: Garlic powder adds a nice savory note to quinoa. You can also use a bit of minced fresh garlic.
- Dried oregano: Oregano adds a nuance of flavor and a Mediterranean flair.
- Kosher salt: One of the biggest mistakes people make with quinoa: they don’t add enough salt! Add just enough so it tastes flavorful but not salty.
- Feta cheese crumbles (optional): Take quinoa over the top with a sprinkle of savory feta cheese! It’s optional but makes it completely irresistible.
Best fresh herbs to serve with quinoa
The ingredients above work for the base method for how to season quinoa. Want to take it over the top? Add fresh herbs! Finely chopped fresh herbs add the very best fresh, herbaceous flavor to quinoa that take it to superstar status. Here are the best herbs to pair with quinoa:
Variations—more ways to season quinoa
So, that’s how to season quinoa! The butter and dried herbs are probably something you already have on hand. If you have fresh herbs, even better! This way to season quinoa is the one we use the most: it’s perfect for making quinoa into a side for easy weeknight dinners. But looking for something different? Here are a few variations on how to season quinoa:
- Pesto quinoa: Stir in ¼ cup basil pesto or vegan pesto instead of the herbs.
- Italian quinoa: Stir in 2 teaspoons Italian seasoning.
- Greek quinoa: Stir in 2 teaspoons Greek seasoning.
- French quinoa: Stir in 2 teaspoons herbes de Provence.
- Cajun quinoa: Stir in 2 teaspoons Cajun seasoning (spicy) or blackened seasoning (medium).
- Mexican-inspired quinoa: Stir in 2 teaspoons taco seasoning or fajita seasoning.
- Asian-inspired quinoa: Stir in a bit of soy sauce, toasted sesame oil, and thinly sliced green onions.
Let us know if you try this method for how to season quinoa in the comments below. What else do you like to use?
Dietary notes
This quinoa recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Frequently asked questions
While quinoa has a naturally nutty flavor, seasoning it can elevate it from a simple side dish to a flavorful part of your meal. Seasoning allows you to customize the taste to complement whatever you’re serving it with.
Yes, you can! Follow your rice cooker’s instructions, but generally, you’ll use the same ratio of quinoa to liquid (1:2).
Store leftover cooked quinoa in an airtight container in the refrigerator for up to 3-5 days.
Seasoned Quinoa Recipe
Here’s how to season quinoa so it tastes irresistible! This recipe will convince even quinoa haters take another bite.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 3 cups cooked quinoa (1 cup dry)*
- 1 tablespoon butter (olive oil or coconut oil for vegan)
- ½ teaspoon dried oregano
- ¼ teaspoon garlic powder
- ½ teaspoon kosher salt
- Optional: ¼ cup finely chopped fresh herbs, like chives, basil, dill, oregano, thyme, cilantro, or Italian parsley, ¼ cup feta cheese crumbles
Instructions
- Rinse the quinoa using a fine mesh strainer, then drain completely. Place quinoa in a saucepan with 2 cups water. Bring to a boil, then reduce the heat to low. Cover the pot and simmer where the water is just bubbling for about 15 to 17 minutes, until the water has been completely absorbed. Check by pulling back the quinoa with a fork to see if water remains.
- Turn off the heat and let sit with the lid on to steam for 5 minutes, then fluff the quinoa with a fork.
- Stir in the butter, dried oregano, garlic powder, and kosher salt. If using fresh herbs, stir in the herbs (and feta cheese, if using). Taste and add additional salt if necessary. Store leftovers refrigerated for up to 5 days.
Notes
*Other seasoning options: Mix the quinoa with ¼ cup basil pesto, or stir in 2 teaspoons Italian seasoning, herbes de Provence, or Greek seasoning.
Quinoa recipes you may enjoy
Love quinoa and want to use it in more recipes? Here are some of our favorite quinoa recipes:
- This Quinoa Salad and Kale Quinoa Salad are full of healthy ingredients and taste incredible! Meal prep this easy plant-based lunch idea for meals all week.
- Try Quinoa Tabbouleh: this bright, Mediterranean-style salad is a deliciously healthy side dish.
- This Quinoa Fried Rice uses protein-packed quinoa as a delicious alternative to rice!
- These Vegetarian Enchiladas with Quinoa are a major crowd-pleaser!
I just made quinoa for the first time. I used chicken broth instead of water, some dried onion, a sprinkle of garlic powder, parsley and a bay leaf (made similarly to my rice pilaf). Washed the quinoa, toasted in a dry pan, then cooked in the broth and seasonings. Super yummy!
toasting the quinoa and using bouillon herbs n salt has always been my go to. this recipes gave me the base and my brain took over for the rest. it’s so nice!
I like harissa on my quinoa
Recently I saw a recipe using quinoa…raw. I followed the recipe and it wasn’t bad but next time I would flavour the quinoa more.
I’m pretty sure it was on some random site. Thought you inventors/creators might be interested.
You use two cups raw quinoa. Add boiling water to cover and let sit for 15 – 20 mins.
Drain. (They didn’t say to rinse but that might be a good idea.) Then place drained quinoa in blender or cuisinart. Add water, it didn’t state how much but enough to make a paste (I added about 1/2 cup more or less. Blend until that paste forms, kind of like a loose dough, might take a few minutes. Quinoa not recognizable now.
Spread this mixture out on a paper-lined cookie sheet and bake 350 -375º until it starts to brown. Take out and add a few items like you would for a pizza and place back in the oven for 15 – 20 mins. Watch carefully.
This turned out quite well, and held together. I cut it up while warm then let it cool.
Another time I would add italian seasoning to the paste, and I would also put pesto or a tomato sauce as a base before adding topping ingredients. I actually quite liked the texture of this after the rest sat in the fridge overnight, loosely covered.
Sorry never thought to take a photo.
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Interesting! We’ll have to try it.