Fluffy and Savory Bone Broth Quinoa

I love making quinoa (pronounced KEEN-wah), and it comes out even better and more flavorful when simmered with bone broth. If you haven't tried it, quinoa is a nutritional powerhouse. It is a complete protein, packed with fiber, and loaded with essential minerals like iron and magnesium. On its own, it can taste a bit neutral or earthy. The easiest fix? Swap your cooking water for bone broth.

Quinoa acts like a sponge. When cooked in rich bone broth, the seeds absorb those deeply savory flavors right to their core. My kids love eating this recipe and I have raised them on it since they were toddlers. This savory bone broth quinoa serves as the perfect foundation for a nourishing dinner the entire family will devour.

Quick Reminder for those who are following Gluten-Free Diets: While quinoa itself is completely gluten-free, always check the packaging for a "Certified Gluten-Free" label. Quinoa is sometimes processed or packaged in facilities that also handle wheat, which can lead to accidental cross-contamination.

Check out other great recipes to add to your weekly rotation:

• Soft Baked Strawberry Scones (Gluten and Dairy-Free)

• Vibrant Rainbow Quinoa Salad with Pesto and Chickpeas

• Mediterranean Cassava Orzo Pasta Salad (Dairy-Free)

If you try this recipe, leave a comment below👇 and let me know how it turned out—I absolutely love hearing from you!

How to Make this Savory Bone Broth Quinoa

Prep the Quinoa Before Cooking: Rinse the quinoa with a fine-mesh strainer under cold water for at least 1 minute. Ensure the water has run clear and you no longer see foamy looking lather.

Don't skip this step as thorough rinsing removes the bitter compound that creates this foaminess (known as saponin) and helps greatly improve the texture of your finished quinoa (more about saponin's below). You can also use your hands or a wooden spoon to rub the grains together to help better scrub the quinoa.

Gather your Ingredients: This recipe is simple, you really need a great bone broth (homemade recipe to come), garlic powder, onion powder, sea salt, and the whole dried bay leaf. The bayleaf is a simple addition that adds nice savory notes to the cooked quinoa.

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Cook your Quinoa: Bring the mixture to a rolling boil over medium-high heat. It is ok to leave the lid off at this time. Once boiling, immediately drop the heat to low, cover with a tight-fitting lid, and simmer undisturbed for 15 minutes (I repeat, leave it alone or it can become gummy).

After 15 minutes, turn the heat off but leave the lid on. All the liquid should be gone at this point. Let it rest for an additional 10 minutes, then remove the bayleaf and fluff with a fork. Set it aside to cool completely to room temperature.

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Check out the full recipe below! Enjoy!