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My go-to quinoa seasoning turns the classic whole grain into an irresistible, flavorful side. It’s made with a few pantry staples and is endlessly versatile!
If you’ve ever thought quinoa was bland, think again! This is my go-to way to season it, and it’s absolutely irresistible when it comes to flavor. It’s the recipe that convinced my family to fall in love with quinoa!
With just a few simple ingredients, you can turn this humble grain into something crave-worthy. I’ll walk you through my classic seasoning method first, and then share some fun flavor variations you can try for other quinoa-based dishes.
My Favorite Seasoning Option
This whole grain has a naturally bitter and nutty flavor. With the right ingredients, though, you can easily flavor quinoa so that these bitter and nutty notes aren’t overpowering your palate.
Here’s what I use in my classic seasoning to make quinoa taste delicious:
- Butter: The richness of butter offsets quinoa’s bitter taste and dryness nicely. For vegan, you can use coconut oil or olive oil. (Olive oil can have a bitter aftertaste, so I actually prefer coconut oil here.)
- Garlic powder: Garlic powder adds a nice savory note to quinoa, or use minced fresh garlic instead.
- Dried oregano: Oregano adds a nuance of flavor and a Mediterranean flair.
- Kosher salt: One of the biggest mistakes people make with quinoa is not adding enough salt! Add just enough so it tastes flavorful but not too salty.
- Feta cheese crumbles (optional): Sprinkle savory feta cheese over the quinoa. It’s optional, but it helps take the depth of flavor up a notch.
Pro Tip: If it’s your first time making quinoa – or you just need a quick refresher on the best way to cook quinoa – check out my step-by-step guide here!
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Easy Quinoa Flavor Variations
I use my classic seasoning combo to season quinoa the most. Still, it’s nice to change things up now and then, depending on the type of cuisine I’m making for weeknight dinners.
If you’re feeling a little adventurous, here are some fun flavor variations that I’ve found work great for this superfood:
- 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.
- Cajun quinoa: Stir in 2 teaspoons Cajun seasoning (spicy) or blackened seasoning (medium heat).
- 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.
Dietary notes
This quinoa recipe is vegetarian, vegan, plant-based, dairy-free, and gluten-free.
Seasoned Quinoa
My go-to seasoning blend turns quinoa into a flavorful, crave-worthy side dish. With a few pantry staples, you’ll have perfectly seasoned and fluffy quinoa in no time!
- 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 to reduce some of the bitterness, then drain completely.
- Place the quinoa in a saucepan with 1 ¾ cups water. Bring the water to a boil on the stovetop, 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
*You can also use chicken or vegetable broth instead of the 2 cups of water the recipe calls for. This allows the quinoa to absorb extra flavor — just be aware that you might not need to add as much salt if you substitute the water for veggie or chicken broth.
**Other seasoning options:
- Mix the quinoa with ¼ cup of basil pesto or vegan pesto instead of the herbs
- Stir in 2 teaspoons Italian seasoning, herbes de Provence, Greek seasoning, Cajun seasoning, blackened seasoning, taco seasoning, or fajita seasoning
- Stir in a bit of soy sauce, toasted sesame oil, and thinly sliced green onions
FAQs
Yes! Quinoa is packed with nutrients and offers a range of health benefits. It’s rich in several key nutrients, is gluten-free, and is higher in protein and fiber than many grains.
It also has a low glycemic index, which is great for helping stabilize blood sugar and energy levels.
While quinoa contains saponins (the primary source of its bitter taste), rinsing quinoa before cooking can remove them, making it a healthy, versatile grain to add to your diet.
Yes, you can! Follow your rice cooker’s instructions, but I generally use the same ratio of quinoa to liquid (1:2).
Leftover cooked quinoa can be stored in an airtight container in the refrigerator for up to 3-5 days.
Quinoa contains more nutrients than white and brown rice. While quinoa and rice can both be part of a balanced diet, quinoa definitely has the nutritional edge.
It’s higher in protein, fiber, and essential minerals like magnesium and iron. Plus, quinoa offers more essential amino acids, making it a more complete source of plant-based protein than rice.
Learn More: Quinoa vs Rice: Which is Better?
I miss read and added a clove of garlic instead of garlic powder. I was cooking 1 cup of quinoa and just eyeballed the ingredients, but it was amazing! My own veggie broth, Oregano, garlic powder (or a minced clove) butter and salt, wow it was bursting with flavor. My husband raved!
Thank you!
April
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.