TO STORE: Allow quinoa to cool completely before storing. Warm food gives off moisture, and putting warm quinoa in a sealed container would create trapped steam (a leading cause of freezer burn). Next, divide quinoa into storage bags or containers. We like to do this based on how much quinoa is commonly needed in recipes (2 cups, 3 cups, etc.) and label the containers accordingly.
Quart-size freezer bags are great for storing quinoa—just squeeze out excess air and lay bags flat to stack them for the most organized freezer you’ve ever seen. Plastic storage containers work, too; just try to choose containers similar in volume to the quantities of quinoa you’ll be storing, so there’s not a lot of extra air inside.
TO FREEZE: This step is optional—maybe you’ll use all your quinoa within a week or so of making it. If you’d like to stock your freezer for later, though, here’s how to do it.
Lay freezer bags flat on a cookie sheet and place them in the freezer. When frozen, remove bags from the cookie sheet and stack them for easy storage. If you’re using storage containers, proceed directly to the stacking part.
TO DEFROST: Like meat, soup, or any other food you’d cook and then freeze, the best way to defrost quinoa is to move it from the freezer to the fridge and let it defrost overnight. Heating cooked and frozen foods can change their texture. Letting quinoa defrost in the fridge will ensure the texture and flavor are as close as possible to what you’d get if you’d made the quinoa fresh.