More often than not, you ask yourself if your quinoa will go bad anytime soon. You might be wondering, will it last a week? Should I cook it to increase its shelf life? Or you might have thought of freezing at some point.
Have you ever wondered if cooked quinoa is better stored in the fridge or freezer? Well, let's take a closer look at its shelf life, how to store it and if it does go bad.
Does cooked quinoa go bad?
You should note that quinoa is a very high proteinous seed with essential nutrients like lysine, vitamin B, manganese, and riboflavin. It also contained all nine amino acids.
When left under room temperature, Cooked Quinoa cannot last for more than 2 hours before going bad. So yes, cooked quinoa goes bad.
Does uncooked quinoa go bad?
Does uncooked quinoa go bad? The answer is yes because it comes with an expiration date. In other to be sure, check the label on the package to be sure when it's going to expire.
Quinoa is a grain; hence, it has longer shelf life compared to other grains in your kitchen cabinet or pantry. The moment it passed its expiry date, it begins to decompose.
How long does cooked quinoa last?
As mentioned earlier, your cooked quinoa will only last for 2 hours maximum if left at room temperature. However, to increase your cooked quinoa's shelf life, you could store them in the fridge. It could last for 6-7 days in the fridge and 8-12 months in the freezer.
How long does uncooked quinoa last?
Your uncooked quinoa has a longer shelf life compared to the cooked. Storing them in the pantry could mean lasting for 2-3 years past their printed expiration date. If you store them in the fridge, it could last 2-3 years past their expiry date. Irrespective of the type of quinoa, whether white, black, or red.
Signs that quinoa has gone bad
Telling if your quinoa is bad is not as easy as other grains! It would be best if you watched out for some pointer as these below.
- Smell: If it's the cooked quinoa, the smell becomes off and foul. Once you notice your quinoa has a foul smell, toss it immediately.
- Mold: Mold development is a result of microbial actions. If you notice any difference in appearance, it's probably gone bad and shouldn't be consumed.
- Slimy texture: Once you cook your quinoa, and you notice the surface has a slimy texture or anything different from its initial appearance when cooked, don't eat it. Dispose of it as soon as possible.
How to store quinoa
In other to ensure your quinoa doesn't go bad prematurely, you need to store them appropriately. Proper storage would help increase the shelf life of your quinoa and prevent its quality from deteriorating. Make sure your cooked quinoa is cooled before storing them in the fridge or freezer. It helps to prevent the activity of bacteria.
- Pantry: You can easily store your quinoa in the pantry. You need to make sure it's in a cool and dry section of thepantry. Peradventure you've opened the sachet of quinoa, endeavor you store the rest in an airtight container in a cool and dry place.
- Fridge: Before storing your cooked quinoa in the fridge, make sure it's cool. Storing hot quinoa in the fridge will only increase its chances of being infected by bacteria. If you want your cooked quinoa to last more than a day or two, you should store them in the fridge. Also, make sure it maintains a steady cool temperature because its quality deteriorates at any slight temperature change.
- Freezer: If you aren't consuming your quinoa in a long while, you should consider storing it in the freezer. Your cooked quinoa could last up to a year in the freezer. Store it under stable condition.
Conclusion
Quinoa is a proteinous grain that could last for more than two years if unopened and stored properly (either pantry or fridge). Be sure to note that either cooked or uncooked, your quinoa could go bad if you don't store them appropriately.
Before consuming your quinoa, make sure you check it to be sure if it's fit for consumption. If you consume expired quinoa, you might suffer some food poisoning symptoms such as nausea, diarrhea, vomiting, and stomach cramps.
