Just The Tip: How To Cook Perfect Quinoa
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Heyo, friends! Happy Friday!!!
I plan on using an unforgivable amount of exclamation points today because I’m about sit on my overstuffed suitcase, zip that bad boy up, and hop a plane to France with my roommate. WHOOOOP!!!!!
I’m ecstatic to inform you that we’re taking ze red-eye to Nice to meet up with my Dad/stepmom/littlest siblings for a leisurely French/Italian Riviera crawl. There will be sun, and rosé, and gelato, and I don’t think I’ve been this excited about a trip since Disney World 1998. So, I apologize in advance for the inevitable barrage of shameless vacation Instagrams coming your way. (I can only hope you enjoy pictures of pizza and Logan’s mer-MAN activities half as much as I do.)
On top of my pre-vacay high, it’s Just The Tip day!! (All this excitement—I’m barely keeping it together right now.) This week’s episode covers how to correctly cook the trendiest of ancient grains. If your quinoa has a tendency to come out mushy, please don’t blame yourself. The package directions lie. Yes, I know I shared the secret to perfect, fluffy quinoa in an installment of Domestic Details, but some of you are visual learners, so I figured repeating the lesson was acceptable.
As per usual, I’ve rounded up some of my favorite quinoa recipes should you choose to experiment with your new quinoa-cooking knowledge. Get down on it.
Domesticate ME!’s Favorite Quinoa Recipes:
Caprese Quinoa Bake. Just do it.






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