Quinoa is a tough, nutrient-rich little seed that becomes fluffy and light when cooked. It comes in three colors -- black, red and gold -- that each taste a bit different, but all can be stored in the same way. Since raw quinoa lasts much longer than cooked quinoa, it's a good idea to cook only as much as you plan to use in several days.
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Storing Raw Quinoa
Keep your uncooked quinoa in an airtight container, such as a zip-close bag or a Mason jar. Every time you remove some quinoa from the container, make sure it is sealed completely again when you leave it.
Raw quinoa will keep for up to 3 years when stored in an airtight container in a cool, dry place such as a kitchen cabinet, the refrigerator or the freezer.
Exposure to light and heat will shorten the shelf life of both raw and cooked quinoa, so keep the seeds in a dark pantry, a cupboard, the fridge or the freezer.
Storing Cooked Quinoa
Your cooked quinoa will have a much shorter shelf life. To make sure it doesn't go bad or become contaminated, always eat it, refrigerate it or freeze it within 2 hours of cooking.
Store cooked quinoa in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 1 year. Oxygen exposure can lead to freezer burn in your quinoa, so make sure you use a container that has a tight seal.
Cooked quinoa that has gone bad may lose texture, become overly mushy and develop mold. Always check for signs of spoilage before you serve previously cooked quinoa.