How long can cooked quinoa stay in the fridge? (+3 Tips)
By
Dr Rafael Frascino Cassaro (PhD)
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Rafael Frascino Cassaro PhD is a Chemist with expertise in Food Technology, extraction of essential oils from food sources, organocatalysis, extraction by supercritical CO2 and organic chemistry. He writes and reviews content on these topics.
Dr Rafael Frascino Cassaro’s Highlights:
- PIPE-FAPESP Project Coordinator for the company Bioativos Naturais Ltda involving the extraction of essential oils from food sources, with supercritical CO2.
- PhD in Chemistry with research in supercritical fluid reactivity.
- Bachelor of Environmental Chemistry at University of São Paulo State (UNESP)/Brazil
Professional Experience:
Dr Rafael Frascino Cassaro’s Experience:
Dr Rafael coordinated a PIPE-FAPESP Project (Company Research and Innovation Project) for the company Bioativos Naturais Ltda, involving the extraction of essential oils with supercritical CO2 from food sources such as turmeric, ginger, hops, orange bagasse, pepper rose, cupuaçu pie, among others.
Dr Rafael has worked on a project, involving studies of the influence of pre-treatment on the recovery of crude food extracts by extraction with supercritical CO2 (Supercritical Fluid Extraction or SFE) and with pressurized liquids (ethanol and water) for food sources, aimed at obtaining oleoresins; determination of global yield and chemical composition of crude extracts. As a postdoctoral fellow for the Food Engineering department at the University of Campinas/Brazil
Dr Rafael Frascino Cassaro has worked as a substitute Professor at the University of São Paulo State (UNESP) on General Chemistry and Thermodynamics II disciplines for the Food Engineering course.
Education:
- 2009 Bachelor in Environmental Chemistry at the State University of São Paulo, Brazil
- 2015 PhD in Chemistry with research in supercritical fluid reactivity University of São Paulo, Brazil
- 2017 Post Doctoral in Food Engineering Research: Influence of Biomass Pre-Treatment on Supercritical CO2 Extraction: Preservation of High Added Value Assets and Reduction of Process Costs at the State University of Campinas, Brazil
The main publications of Dr Rafael Frascino Cassaro are:
RC Bazito, RF CASSARO, LC OLIVEIRA, RA Gariani, CAO Nascimento. (2013). Proline derivatives as organocatalysts for the aldol reaction in conventional and non-conventional reaction media. Green Processing and Synthesis 2, 43-50
TS Bastos, SB Rodriguez Reartes, MS Zabaloy, RF Cassaro, RC Bazito. (2019).Phase Behavior for the System Carbon Dioxide plus p-Nitrobenzaldehyde: Experimental and Modeling JOURNAL OF CHEMICAL AND ENGINEERING DATA 64 (5), 2116-2125
GH Sakae, LM Takata, AS Paulino, RC Bazito, RF Cassaro, C Princival, .(2013). A high enantioselective Proline-based helical polymer catalyst for aldol type reaction. Blucher Chemistry Proceedings 1 (2), 214-214
You can view some of Dr Rafael’s work below and links to his professional profile.
Research Gate: https://www.researchgate.net/profile/Rafael-Cassaro-2
Fapesp: https://bv.fapesp.br/pt/pesquisador/680718/rafael-frascino-cassaro/
Google Scholar: https://scholar.google.com/citations?user=ToO7HIcAAAAJ&hl=en
Linkedin: https://www.linkedin.com/in/rafael-frascino-cassaro-4a156a37/?originalSubdomain=br
ORCID: https://orcid.org/0000-0002-3729-2858
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this article, we will answer the question “How long can cooked quinoa stay in the fridge?”, and How to store quinoa?
How long can cooked quinoa stay in the fridge?
Cooked quinoa, stored properly in airtight containers in the refrigerator, can last for 7 days. For best quality and taste, try not to delay its consumption till the end. (1)
According to USDA guidelines, cooked food should be refrigerated within 2 hours after they are prepared.To ensure better shelf life, cooked quinoa should not be stored in that part of the refrigerator which is frequently accessed, like the door. (2)
This is because repeated exposure to opening the refrigerator door will gradually decrease the shelf life of quinoa. The same principle applies when you store quinoa in the freezer.
How to properly store quinoa?
For uncooked quinoa, it should be stored in a cool, dry, and dark place away from sunlight and stovetops. Maintaining a consistent temperature is important to preserve its quality.
When it comes to storing cooked quinoa, it is recommended to place it in an airtight container before refrigerating it. This helps to maintain its freshness and prevent it from absorbing odors from other foods in the refrigerator.
Throughout the storage duration of quinoa, factors such as moisture and grain temperature, as well as the temperature and relative humidity of the storage environment, can affect its nutritional quality. It is crucial to control these factors to ensure the quinoa stays in good condition.
Storage temperatures play a significant role in maintaining the quality of the grain. Additionally, moisture content is a crucial factor in preserving the nutritional quality of quinoa during storage. Wet grain is more susceptible to spoilage and fungal infections compared to dry grain.
Regarding the cooking process itself, it does not significantly alter the mineral profile of quinoa, except for certain elements like potassium and boron.
Steaming is considered a more conservative cooking method compared to boiling, so it is recommended to use steaming for quinoa preparation whenever possible.
When it comes to cooked foods, they should either be consumed immediately or stored for a short time at a temperature higher than 63 ºC (145 ºF). Alternatively, they should be rapidly cooled and kept below 7–8 ºC (45–46 ºF), ideally below 4 ºC (39 ºF), to minimize the risk of contamination.(1, 3, 4)
What is the shelf life of quinoa?
Cooked quinoa should be placed in an airtight container in the refrigerator and consumed in 4 to 7 days. (1)
Quinoa seeds exhibit an orthodox behavior, which means that mature seeds can be stored for extended periods without losing their viability, given they are stored within suitable temperature and humidity conditions.(5)
When stored under normal ambient conditions, orthodox seeds have a half-life ranging from 5 to 10 years. However, when stored in more favorable conditions characterized by low humidity and low temperature, the half-life of orthodox seeds extends to a range of 40 to 60 years. (6)
Can you freeze cooked quinoa?
Yes, you can absolutely freeze cooked quinoa. But you should take into consideration the precautions that you need to take before storing any item in the freezer. First and foremost, you need to decide how long you want to store it.
If you want to store it for 3-4 days and are going to put cooked quinoa in the freezer, you will simply be wasting time on freezer bags and other wrappings and then thawing it again.
Make sure you keep the cooked quinoa in an airtight container. You can also use freezer bags or plastic wraps for this purpose. When quinoa is stored like this in the freezer, there is a good chance that it will last for 8-10 months in the freezer.
When you take out frozen quinoa, the best and the recommended way is to defrost them overnight in the fridge. This is because the fridge will ensure an even temperature throughout the night, eliminating the chances of contamination.(7)
How to tell if cooked quinoa has gone bad?
There are several key indicators that you need to keep in mind when analyzing cooked or uncooked quinoa.
- Discoloration: You can easily tell if cooked quinoa is spoiled by looking at the appearance of your dish. If the texture is not smooth and the color of your dish has changed, it means that your quinoa has gone bad.
- Odor: If the aroma of the dish is not the same as it was when you cooked it, it means that your quinoa has gone bad and you need to discard it.
- Mold: When quinoa is cooked, it does absorb moisture and the nutrients become more available. This, in turn, increases the chances of mold growth.
The presence of mold can be detected by the appearance of colored patches. They are usually black, pink, or gray-ish in color. If you see such a change in your cooked quinoa, you should immediately discard it.(8)
What are the risks of eating spoiled quinoa?
Mild food poisoning is most often the result of consuming spoiled quinoa. Symptoms that would suggest you have food poisoning include headache, vomiting, stomachache and or diarrhea.
Other symptoms could include a general loss of appetite and even nausea. These symptoms generally should not last longer than a day or two though. If they persist for longer, then you should definitely seek medical attention.(1, 9)
Conclusion
In this article, we answered the question “How long can cooked quinoa stay in the fridge?”, and How to store quinoa?
References
- BM Lund, SJ O’Brien, Public Health Measures: Food Safety in Hospitals and Other Healthcare Settings, Encyclopedia of Food Safety, Academic Press, 2014, 140-148.
- U.S. Department of Agriculture. https://ask.usda.gov/ Website. Washington, DC. What is the “2 Hour Rule” with leaving food out?.
- Hakan Kibar, Ferit Sönmez, Süleyman Temel, Effect of storage conditions on nutritional quality and color characteristics of quinoa varieties, Journal of Stored Products Research, 91, 2021.
- Mhada, M.; Metougui, M.L.; El Hazzam, K.; El Kacimi, K.; Yasri, A. Variations of Saponins, Minerals and Total Phenolic Compounds Due to Processing and Cooking of Quinoa (Chenopodium quinoa Willd.) Seeds. Foods 2020, 9, 660
- Castellión, M., Matiacevich, S., Buera, P., & Maldonado, S. Protein deterioration and longevity of quinoa seeds during long-term storage. Food Chemistry, 121(4), 952–958. 2010.
- Solberg Svein Øivind, et. al. Long-Term Storage and Longevity of Orthodox Seeds: A Systematic Review Frontiers in Plant Science, 11, 2020.
- U.S. Department of Agriculture. https://www.fsis.usda.gov/ Website. Washington, DC. Freezing and Food Safety. 2013.
- U. Pappier et al.Effect of processing for saponin removal on fungal contamination of quinoa seeds (Chenopodium quinoa Willd.) International Journal of Food Microbiology 125 (2008) 153–157.
- Food Safety https://www.foodsafety.gov/
