Red and White Quinoa


The Spruce Eats


4 servings


  • ½ cup plain white quinoa
  • ½ cup red quinoa
  • 1½ cups chicken stock
  • 2 tablespoon onion (finely minced)
  • 2 tablespoon butter
  • Kosher salt (to taste)


  1. Rinse the uncooked quinoa in a mesh strainer under cold water for a minute.
  2. In a heavy-bottomed saucepan, melt the butter over low heat then add the minced onion and cook for a few minutes or until the onion is translucent.
  3. Add the stock, salt to taste and bring to a boil. Slowly stir in the quinoa and lower heat to a very low simmer.
  4. Cover tightly and cook for about 20 minutes or until all the liquid has been absorbed. The tiny germ will uncoil from the quinoa seed when it is fully cooked.
  5. Remove from heat and let stand, covered, for five minutes. Fluff with a fork and serve right away.