Tri-color Quinoa Recipe
Fluffy and earthy white, red, and black grains. A protein-packed and gluten-free base.
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Ingredients
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Quinoa
Finishing & Optional Add-ins
Method
Quinoa
Rinse quinoa
Place 1.5 cups tri-color quinoa in a fine-mesh sieve and rinse thoroughly under cold running water for 30–60 seconds, rubbing and swishing the grains with your fingers. Drain well. This removes the natural bitter coating (saponin) and prevents off flavors.
Toast (optional)
Heat 1 tablespoon extra-virgin olive oil in a medium saucepan over medium heat. Add the drained quinoa and toast, stirring constantly, for 2–3 minutes until fragrant and slightly nutty. Toasting enhances flavor but can be skipped.
Add liquid and seasonings
Add 3 cups low-sodium broth and 3/4 teaspoon kosher salt to the saucepan along with 1 bay leaf if using. Increase heat to high and bring to a rolling simmer.
Simmer gently
Once simmering, reduce heat to low, cover the pan with a tight-fitting lid, and cook undisturbed for 15 minutes. Do not lift the lid during this time so steam can properly cook the quinoa.
Steam off heat
After 15 minutes, remove the saucepan from the heat but keep it covered. Let the quinoa steam for an additional 5–10 minutes (10 minutes for fluffier grains).
Fluff and remove bay leaf
Remove the lid and discard the bay leaf. Use a fork to gently fluff the quinoa, separating the grains and releasing steam.
Finishing & Optional Add-ins
While the quinoa is steaming, zest 1 tsp lemon and squeeze 1 tablespoon lemon juice. Finely chop 2 tablespoons fresh parsley and slice 2 tablespoons scallion greens. If using toasted almonds, warm a small skillet over medium heat and toast 1/4 cup sliced almonds, stirring, until lightly golden and fragrant (1–2 minutes). Let cool.
Transfer the fluffed quinoa to a large bowl. Drizzle 1 teaspoon olive oil and the lemon juice over the quinoa. Add the lemon zest, chopped parsley, sliced scallions, 1/4 teaspoon black pepper, and the toasted almonds if using.
Gently fold the ingredients into the quinoa until evenly distributed. Taste and adjust seasoning with additional salt, pepper, or more lemon juice to taste.
Serve warm as a side, use as a base for bowls, or chill for salads. Keeps in an airtight container in the refrigerator for up to 4 days.