2 min read

Avoiding Soggy and Mushy Quinoa

Spencer Cailas

mushy quinoa, soggy quinoa

Soggy, or mushy quinoa is something that tends to happen at least once in every kitchen. When cooked right, the end result is a beautiful, nice and fluffy bowl of quinoa.

People naturally figure out there’s a learning curve when cooking quinoa for the very first time.

Often times you see a perfect fluffy quinoa recipe but when you make it, it’s just soggy, mushy, and generally an unpleasant meal. It happens to everyone, and it’s just an user error that’s easily preventable by following a set of simple and quick steps.

First off, always cook smart. You don’t want to overcook your quinoa, obviously.

Keep an eye out, and time it right. You want to add 2 cups of water, for every cup of quinoa you decide to cook.

Bring it to a boil, then put it to on low, and let it simmer until the water has evaporated, which takes about 15 minutes.

However, if you end up incorporating quinoa into your diet (in one way or another) you’ll normally find your own technique when it comes to cooking quinoa, different water amounts, different seasonings, etc.

Something to remember is that quinoa retains a lot of water, so unless you’re overcooking your quinoa on purpose (which a lot of people enjoy earthy, and sandy taste), make sure you drain it after it’s cooked.

3 Ways to Fix Soggy and Mushy Quinoa

You can make delicious patties, or fritters out of your soggy quinoa. Of course the options are pretty endless as it all boils down to taste.

A generally good solution to most overcooked foods is deep frying.

You can make a quinoa oatmeal by mixing in your favorite milk, and add-ins of choice like fresh fruits, dried foods like coconut, nuts, and such.

But one of the most ways people reuse their soggy, mushy or overcooked quinoa, is by making a quinoa tabbouleh.

Tabbouleh is a popular middle eastern salad that get’s an upgrade when made with Quinoa.

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