How to Dehydrate Quinoa
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You might be thinking, why dehydrate quinoa? Isn’t it already shelf-stable? You’re absolutely right – it is! But dehydrating cooked quinoa takes it a step further, turning it into an instant, just-add-water meal base. No more waiting 15–20 minutes to boil it on the trail! It also makes for a crunchy ready-to-eat topper or add-in for various snacks and meals.Â
Snapshot
Special Prep
cook/boil
Temperature
105°F
Time
4 hours
Mass Change
Approx 70% decrease
How to prep quinoa for dehydrating
Quinoa needs to be cooked before dehydrating — this step breaks down the tough fibers, making it rehydrate quickly and easily later on. Once dehydrated, it becomes the perfect base for an instant meal or even a light, crunchy snack.
Pro tip:
Before dehydrating, add in a liquid seasoning (that doesn’t contain oils or fats), such as soy sauce, lime juice, vinegar or hot sauce… This adds those flavour profiles to the quinoa, eliminating the need for you to pack them out with you.Â
How to dehydrate quinoa
Basic Steps:
- Cook quinoa according to instructions; typically 1:2 (quinoa:water), bring to a boil, reduce heat, cover and simmer for 15 minutes.
- If using left over cooked quinoa and it’s a clumpy, rinse under water and lightly massage to break up clumps as much as possible. Drain thoroughly.
- If adding a liquid seasoning, do so now and stir to combine.Â
- Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the grains (avoid large clumping and heavy over lapping as much as possible)Â
- Place in dehydrator and dehydrate at 105°F for about 4 hours
It’s that easy!
Notes:
- A mesh liner is required for quinoa
- Dehydrating times may vary (the water content in the quinoa, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
How do you know when quinoa is fully dehydrated?
Quinoa will be hard and dry but lightweight and somewhat brittle. It should not be soft or spongy when squeezed.
Jar test: If eager, you can place your quinoa in a glass jar and tightly close the lid. If you notice moisture or condensation forming in the jar within 24-48 hours (or if the quinoa becomes soft or spongy) you know there is still moisture and more dehydrating time is needed.Â
Note: You technically can’t over dehydrate quinoa. If in doubt, dehydrate until you’re absolutely certain there’s no moisture left.Â
Fresh to dehydrated conversion measurements ​
70%
The mass and weight of quinoa decreases by about 70% once dehydrated.
Ex. 1 cup cooked quinoa
- Pre-dehydrated: 1 cup | 140gÂ
- Dehydrated: 1/2 cup | 45gÂ
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How to store dehydrated quinoa:
Here are some tips to help you maximize the shelf life of your dehydrated quinoa:
- Allow to cool after dehydrating before storingÂ
- Keep stored in a sealable container or bag in a cool, dry and dark place
- Using Mylar bags or vacuum sealing can extend the shelf life by up to three times its normal duration! This is useful if you’re prepping lots for longer term use. Learn the pros and cons of each in our post: The Ultimate Guide to Long-Term Food Storage: Mylar Bags vs. Vacuum Sealing (Bags & Jars)
When dried and stored properly, quinoa should have a shelf life of several years.
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Rehydrating Dehydrated Ingredients
When & Why to Rehydrate Dehydrated Ingredients
Knowing how much water to use for rehydration is essential for getting the best texture and flavour out of your dehydrated foods. Some ingredients are best rehydrated just before use, while others can absorb enough liquid during cooking – it all depends on how you’re using them!Â
For Dehydrated Meal Prep
- When preparing dehydrated meals for outdoor adventures, understanding the water requirements for different ingredients ensures you add just the right amount, giving you confidence in your meal creativity and preparation.
Before Cooking or Baking
- If a recipe doesn’t contain much liquid – such as stir-fries or casseroles – rehydrating beforehand prevents ingredients from staying too tough
- Pre-soaking reduces cooking time, especially for hard ingredients like beans or root vegetables
- Certain dehydrated ingredients (such as whole mushrooms or tomatoes) regain a better texture and flavour if rehydrated before cooking
- Rehydrated ingredients absorb flavors more easily when cooked, making dishes more flavorful
- Baking: Ingredients like dried fruits can be rehydrated to have a softer texture and to prevent them from drawing moisture out of the dough or batter
For Eating Raw
- If you’re eating the dehydrated ingredients uncooked, but prefer a softer texture (such as using dehydrated fruits or vegetables in a salad)
Rehydrating dehydrated quinoa:
Dehydrated quinoa to water ratio is typically 1 : 1Â
 Per 1/4 cup of dehydrated quinoa:
Quick Simmer
- Add 1/4 cup water and bring to a boil
- Turn down heat, cover and simmer for 5 minutes
- Turn off or remove from heat and let sit for 2-3 minutes
Just Add Hot Water
- Add 1/4 cup boiling water and stir
- Let soak for 15 minutes
Add water & refrigerate
- Add 1/4 cup water and stir
- Place in fridge and let soak for 24 hours
Note: it’s important to not let sit for more than 30 minutes in room temperature because of the risk of bacteria growth.Â
FAQs
Can I use an oven to dehydrate quinoa?
Not unless your oven can maintain a low temperature of around 105°F (41°C). Quinoa needs to be dehydrated at this temperature to dry properly. If the temperature is too high, you risk “case hardening”, where the outer layer hardens, trapping moisture inside and preventing proper drying.
Can I cook the quinoa in broth before dehydrating?
You can, but with a note of caution: if the broth contains fats, it may affect both the dehydrating process and the shelf life. Using stock powder or rehydrating the quinoa in broth later might be a safer alternative.
If you do decide to go for it, be sure to:
• Extend the dehydrating time
• Store the quinoa in the freezer or in Mylar bags with moisture absorbers for added protection
How to Dehydrate Quinoa
You might be thinking, why dehydrate quinoa? Isn’t it already shelf-stable? You're absolutely right - it is! But dehydrating cooked quinoa takes it a step further, turning it into an instant, just-add-water meal base. No more waiting 15–20 minutes to boil it on the trail! It also makes for a crunchy ready-to-eat topper or add-in for various snacks and meals.Â
Notable Equipment
- 1 Dehydrator
Ingredients
- cooked quinoa
Instructions
- 1. Cook quinoa according to instructions; typically 1:2 (quinoa:water), bring to a boil, reduce heat, cover and simmer for 15 minutes.
- 2. If using left over quinoa and it’s a clumpy, rinse under water and lightly massage to break up clumps as much as possible. Drain thoroughly.
- 3. If adding a liquid seasoning, do so now and stir to combine.Â
- 4. Arrange on a mesh lined dehydrating tray with enough room for air to circulate between the grains (avoid large clumping and heavy over lapping as much as possible)Â
- 5. Place in dehydrator and dehydrate at 105°F for about 4 hours
Notes
- A mesh liner is required for quinoa
- Dehydrating times may vary (the water content in the quinoa, as well as the humidity and altitude of where you live in impact the time)
- To learn more about dehydrating, check out our post How to Dehydrate: Learning the Basics
- Before dehydrating, add in a liquid seasoning (that doesn't contain oils or fats), such as soy sauce, lime juice, vinegar or hot sauce... This adds those flavour profiles to the quinoa, eliminating the need for you to pack them out with you.Â
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The Foodie Behind the Screen
Hi there! I'm Bri. I'm sharing my love for cooking - and the outdoors - one recipe at a time.
