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Exploded Baked Quinoa

Kerri Conan

BY Mark Bittman, Kerri Conan

PUBLISHED September 28, 2026

Once you try this technique – which creates a pot of quinoa that rivals the soft and fluffy texture of mashed potatoes – you'll definitely want to make Quinoa-Caramel Crackle, quinoa cutlets, and quinoa crumbles, perfect for stir fries like the recipe here. But we have a feeling you'll also want to keep a batch in the fridge for microwave-ready breakfasts, bowls, and sides. Since Bob's Red Mill quinoa is pre-washed, you can skip the rinsing step; we usually do it anyway to remove some of the starch. For a smaller batch, simply cut the ingredient quantities in half and use the same method in a 1 1/2-quart pot.

Recipe found in The Queen of All Quinoa Recipes.

 

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Exploded Baked Quinoa

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Makes 8 cups (8 servings) 1x

Time 45 minutes, mostly unattended

Scale

Ingredients

Instructions

  1. Heat the oven to 375°F and make sure the rack is low enough to hold a large pot. Rinse the quinoa in a mesh strainer under running water (or not; see the recipe note). Put the quinoa in a 3-quart pot (or larger) with 4 1/2 cups water and the salt.
  2. When the oven is hot, bring the quinoa mixture to a boil over high heat. Stir once or twice, cover, and transfer to the oven.
  3. Bake for 20 minutes; then check to make sure the water is absorbed and stir with a big spoon. The grains should be completely “exploded,” with a soft and fluffy texture almost like mashed potatoes. If it’s still grainy or is too dry, stir in 1/2 cup water and return the pot to the oven for another 5 to 10 minutes.
  4. When the quinoa is ready, remove the pot from the oven, stir once more, cover, and let the pot sit off heat for at least 10 minutes or up to 20. Use right away or cool, transfer to an airtight container, and refrigerate for up to a week or freeze for several months.

— Recipe developed by The Bittman Project for Bob’s Red Mill

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