How to Eat Quinoa 15 Delicious Ways, According to Chefs

If you want to know how to eat quinoa the right way, unlocking its incredible adaptability and intriguing nuances, the secret lies in experimentation. By implementing different techniques and ingredients, you can easily take this familiar favorite beyond the side dish status quo. Needless to say, we rely on this nutritious staple as a tasty accompaniment to mains—but, surprise, it's capable of much more. We connected with culinary professionals to learn more about quinoa's boundary-pushing potential.

What Is Quinoa?

Native to the Andean highlands in South America, around Peru, Chile, and Bolivia, quinoa is an annual herbaceous plant that's part of the Amaranth family (Amaranthaceae) and closely related to beetroot, chard, and tumbleweed. Its botanical name is Chenopodium quinoa.

Indigenous roots: Considered part of the posse of ancient grains, which includes teff, millet, fonio, sorghum, and amaranth, quinoa was a staple crop for pre-Columbian civilizations and has been cultivated for thousands of years.

It's Actually a Seed: The 'ancient grain' designation given to quinoa is something of a misnomer. "Quinoa is technically a seed, not a grain, so it doesn't need to be boiled to be consumed," explains Desiree Nielsen, registered dietician, RN, host of The Allsorts podcast, and author of Plant Magic.

"Quinoa, a protein-rich seed with a mildly nutty flavor, is surprisingly versatile, serving as a nutrient-dense alternative to grains," notes Rafael 'Rafi' Hasid, chef/owner of the Mediterranean restaurant, Rafael, and Middle Eastern restaurant, Miriam, with locations in New York City.

What Does Quinoa Taste Like?

Quinoa has a mild ,understated yet slightly earthy (and sometimes bitter) flavor, says Nielsen.

How to enhance or complement the flavor of quinoa: "You can lean into the earthiness with cilantro, or warm spices like cumin or cinnamon—or neutralize it with fragrant herbs like basil or mint, or add sweet elements such as maple syrup," she says.

How to Eat Quinoa the Right Way

Quinoa absorbs other flavors well, so it works in a variety of dishes says Nielsen. Here's how to maximize its culinary possibilities in savory and sweet applications:

Breakfast Bowls: Quinoa is a great addition to breakfast bowls. "Think roasted vegetables, warm quinoa, salsa verde, avocado, and poached eggs," says Melanie Shurka, chef/owner of the Middle Eastern restaurant Kubeh in New York.

Hash: Nielsen suggests adding it to a breakfast hash of black beans, avocado, and sweet potatoes

Pancakes and Cereals: She also suggests making a quinoa porridge or adding cooked quinoa to pancake batter. Hasid includes it in house-made granola; we do, too, in this recipe.

Crusts: Cooked quinoa can be used in pizza and quiche crusts, Nielsen says.

Soups: Shurka sidelines noodles or rice in favor of quinoa in soups. "It adds a heartiness and texture that makes the soup even more comforting," she says.

Side dishes: "I love quinoa as a side because it cooks so quickly," Nielsen says. She boosts flavor by cooking it with bouillon or substituting a half-cup of orange juice for some of the water, always with a pinch of salt. "The natural sweetness in orange juice neutralizes any bitterness in the grain and is a great option for kids or quinoa skeptics." Pilaf creations are crowd-pleasers, too. Our recipe features spinach.

Stuffed vegetables: At Miriam, Hasid says they use it in stuffed vegetables, where it absorbs the flavors of the vegetable stock and sauces and adds protein to a popular vegan dish.

Stir-Fry Dishes: Shurka incorporates quinoa into her stir-fry dishes. Try adding it to our Tofu Celery Stir-Fry.

Tabbouleh: Hasid suggests trading quinoa for the traditional bulgur (cracked wheat) for a gluten-free tabbouleh. Give our Pomegranate Bulgur Salad a whirl using quinoa.

Salads: Nielsen also keeps quinoa in rotation for other grain-based salads, even serving it as the main event. "It's tender yet creates a substantial texture to salads that instantly elevates them to meal-worthy." Lentils, black beans, and chickpeas up the fiber and protein; diced and sliced red pepper, celery, and cucumber add crunch, and olives or cheese bring the salty quotient.

Garnish: "Quinoa can be baked until crispy, with honey, seasoned with different spices, like zaatar and sumac, and mixed with nuts and seeds for a delicious salad topper—turning any ordinary leafy salad into something extraordinary," Shurka says. You can also toast it with spices in a dry skillet till crispy.

Binder: Move over, breadcrumbs. Hasid uses quinoa to hold together patties.

Thickener: "Quinoa flour has also sparked our curiosity," Hasid says. "It's fantastic as a gluten-free thickener in soups and a flavorful baking flour for desserts.”

Chocolate and more: Puffed quinoa also expands horizons; Hasid finds it a fun alternative to puffed rice, using it to add texture to chocolate bars.

Using Quinoa In Place of Other Grains or Starches

Quinoa can stand in for other grains or starches, depending on your preference. "You can use it like rice, but I think the texture is more similar to couscous than rice since it's a bit chewy and has smaller particles than rice,"  says Shurka.