This tutorial on How to Freeze Quinoa will change your cooking life! Stock up your freezer with this versatile grain so you can have it on hand for quick salad, soups & side dishes.
Quinoa. It’s everywhere – in salads, in stews, even in meatballs. But did you know that you can freeze quinoa? The next time you whip up a pot of the healthy grain, use this tutorial on how to freeze quinoa, go a little overboard and make a triple, or even a quadruple, batch. Defrost it in the microwave and use it however you please. Easy as pie…well, or quinoa.
How to freeze quinoa:
Cook the quinoa:
And since you’re freezing, be sure to cook extra! In a medium to large saucepan (depending on how much quinoa you’re cooking), combine one part quinoa with two parts water.
Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.
Let it cool:
Transfer the cooked quinoa to a large baking sheet (or two) and spread the cooked grain out evenly. Let it cool to room temperature.
Measure and bag it:
Measure the quinoa into the desired amounts and scoop into resealable plastic bags. I typically use the sandwich-sized Ziploc bags, which hold 2 cups of cooked quinoa.
Let out the air:
Squeeze all of the air out of the bags and seal them. Place the small Ziploc bags into larger freezer-proof Ziploc bags.
To defrost:
Take one or more bags out of the freezer and allow the quinoa to defrost at room temperature. Alternatively, dump the quinoa into a bowl (you may have to cut the Ziploc bag open with scissors to get the quinoa out) and cook it in the microwave for one minute. You’re ready to go!
My favorite quinoa recipes:
Baked Turkey, Quinoa & Zucchini Meatballs in Lettuce Wraps
Quinoa Salad with Chickpeas, Kalamata Olives & Mint
Vegetarian Stew with Quinoa, Butternut Squash & Coconut Milk
Hearty Chicken Stew with Butternut Squash & Quinoa
Salad Cups with Quinoa, Shrimp, Avocado & Lemon Dressing
Black Quinoa Salad with Orange & Cumin Dressing
How to: Freeze (& Cook) Quinoa
Ingredients
- 1 cup quinoa or more
- 2 cups water or more
- *The ratio of water to quinoa is 2 to 1.
Instructions
- In a medium to large saucepan (depending on how much quinoa you’re cooking), combine one part quinoa with two parts water.
- Bring the water to a boil, reduce the heat to low and cover. Cook until all of the water is absorbed, 15 to 20 minutes. Fluff the quinoa with a fork.
- Transfer the cooked quinoa to a large baking sheet (or two) and spread the cooked grain out evenly. Let it cool to room temperature.
- Measure the quinoa into the desired amounts and scoop into resealable plastic bags. I typically use the sandwich-sized Ziploc bags, which hold 2 cups of cooked quinoa.
- Squeeze all of the air out of the bags and seal them. Place the small Ziploc bags into larger freezer-proof Ziploc bags.
- To defrost, take one or more bags out of the freezer and allow the quinoa to defrost at room temperature. Alternatively, dump the quinoa into a bowl (you may have to cut the Ziploc bag open with scissors to get the quinoa out) and cook it in the microwave for one minute.
Notes
Nutrition
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John
If I’m going to use the frozen quinoa for a salad, do I still need to reheat in the microwave or just let it thaw?
Dara
Just let it thaw. Since the quinoa is already cooked and you likely want room temperature quinoa in your salad, there’s no need to reheat it.