Seasoned Quinoa

I’ll be honest—quinoa used to be one of those ingredients I bought with good intentions, only to push it to the back of the pantry. It felt too bland, too plain, and kind of… boring. But once I figured out the right way to season it, everything changed. Now it’s one of my favorite go-to sides, especially on busy weekdays when I need something quick, wholesome, and flavorful.

This is the exact way I season quinoa to make it taste really good—like something you actually look forward to eating. And once you’ve got the basic version down, I’ve included a few fun flavor twists you can try depending on what’s on your dinner plate.

My Go-To Seasoning for Quinoa

You don’t need anything fancy here—just a few things from the spice rack and your fridge. This combo transforms plain quinoa into something warm, savory, and satisfying.

Here’s what I always use:

• Butter – This is the secret to keeping quinoa from tasting too bitter or dry. If you’re skipping dairy, coconut oil works really well too. Olive oil’s an option, but it sometimes adds a slightly bitter note that I try to avoid.

• Garlic powder – A little garlic gives it that deep, savory kick. I sometimes use fresh minced garlic when I have the time.

• Dried oregano – Just a pinch brings a nice Mediterranean touch and balances the flavors.

• Salt (kosher or sea salt) – Don’t skip this. One of the biggest mistakes with quinoa is under-seasoning. Salt brings everything together.

• Feta crumbles (optional) – If I’m serving this as a side for grilled meat or roasted veggies, I’ll sprinkle some feta on top. Totally optional, but it adds a delicious salty finish.

I usually cook a big batch of quinoa on Sunday nights, season it with this combo, and store it in the fridge for the week. It makes lunch or dinner feel a bit easier, and the kids will even eat it when I mix in some crumbled feta or shredded chicken.

Add a Handful of Fresh Herbs

Once the base is done, I love tossing in a handful of chopped herbs—it takes the flavor to a whole new level and makes the dish feel fresh and vibrant. Here’s what I usually grab from the garden or fridge:

• Chives (adds a light onion-y punch)

• Fresh basil (especially good with Italian dishes)

• Dill (great with fish or Mediterranean meals)

• Thyme

• Cilantro (perfect with spicy or tangy dishes)

• Parsley (an all-around favorite)

• Fresh oregano (if you’ve got it, use it!)

Sometimes I’ll mix in a combo of two or three, depending on what I’m cooking that day. There’s really no wrong answer here.

Tried-and-True Flavor Variations I Love

After seasoning quinoa this way for years, I’ve also started switching things up depending on the kind of meal I’m making. These are a few flavor variations I rotate through, especially when I want the quinoa to match the rest of the meal without needing a separate side:

Pesto Quinoa

Stir in about ¼ cup of your favorite basil pesto—store-bought or homemade. It’s rich, herby, and especially good with grilled chicken or veggies.

Italian-Style Quinoa

Add 2 teaspoons of Italian seasoning while the quinoa is still warm. It pairs beautifully with tomato-based dishes or roasted vegetables.

Greek-Inspired Quinoa

Stir in Greek seasoning, a bit of lemon zest, and top with cucumbers and feta if you have them. This makes an awesome base for a quick salad bowl.

Cajun or Blackened Quinoa

For something bold, I add 2 teaspoons of Cajun or blackened seasoning. It has just the right amount of heat. Perfect with roasted shrimp or chicken.

Mexican-Style Quinoa

A dash of taco or fajita seasoning brings out warm, smoky flavors. I’ll usually mix in some black beans or corn and serve it with avocado.

Asian-Inspired Quinoa

A splash of soy sauce, a drizzle of toasted sesame oil, and sliced green onions makes this version super savory. Top it with an egg or serve it with stir-fry.

Yield: 4

Seasoned Quinoa

Print

Fluffy, savory, and anything but boring—this seasoned quinoa is one of my favorite simple sides. It’s cozy enough for weeknights but has just enough flair to dress up your plate.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 3 cups cooked quinoa (start with 1 cup dry)
• 1 tablespoon butter (swap with olive or coconut oil for a vegan version)
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ½ teaspoon dried oregano
• Optional: ¼ cup chopped fresh herbs like basil, thyme, cilantro, parsley, or chives
• Optional: ¼ cup crumbled feta cheese

Instructions

1. Start by rinsing your quinoa thoroughly under cold water using a fine mesh strainer—this helps cut any bitterness. Shake it well to drain off the excess water.
2. Add the rinsed quinoa to a medium saucepan with 1¾ cups of water. Bring it up to a gentle boil, then immediately reduce the heat to low and cover the pan.
3. Let it simmer quietly for about 15 to 17 minutes, until all the liquid is fully absorbed. You can check by gently parting the quinoa with a fork to see if any water remains at the bottom.
4. Once done, turn off the heat but keep the lid on. Let the quinoa sit and steam for another 5 minutes—this makes it extra fluffy.
5. Fluff the grains with a fork, then stir in the butter, salt, garlic powder, and oregano while it’s still warm. If you're using herbs or feta, fold those in at the end.
6. Taste and adjust the salt if needed. Enjoy warm, or store leftovers in the fridge for up to 5 days.

Notes

• Want more flavor? Cook the quinoa in low-sodium veggie or chicken broth instead of plain water—just reduce added salt to taste.
  
• For different twists, stir in a spoonful of pesto, soy sauce with toasted sesame oil, or a pinch of your favorite spice blend like Cajun, Greek, or taco seasoning.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 219Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 4gCholesterol 16mgSodium 277mgCarbohydrates 30gFiber 4gSugar 2gProtein 8g

Dinnerfocus.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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A Few Real-Life Tips for Better Quinoa Every Time

• Rinse your quinoa first. I know it’s tempting to skip, but rinsing gets rid of that natural bitterness that can make it taste soapy.

• Cook it in broth. When I want extra flavor, I use veggie or chicken broth instead of water.

• Fluff it with a fork. Right after cooking, fluff the quinoa so it doesn’t clump up as it cools.

• Let it rest. After it’s done, I keep the lid on for 5 minutes. It helps finish cooking evenly and gives a better texture.

This is the kind of everyday kitchen trick that quietly makes meals better without much effort. I come back to this seasoned quinoa recipe again and again because it goes with everything—from quick stir-fries to slow-cooked stews or even just a fried egg on top.

Try other Quinoa recipes:

• Pesto Chicken Quinoa Bowl
• One-Pan Chicken and Quinoa
• Butternut Squash Quinoa Salad