I cook it in a rice cooker.
In fact, quinoa
is the easiest no-fuss grain you'll ever cook. It's healthy fast food. Cook up a batch ahead of time and you can stir up a fabulous light lunch (like the Lime Quinoa Salad with Mint) in a New York minute.
Well, maybe a Los Angeles minute. No wait.
A Venice Beach
minute.
In fact, quinoa
is the easiest no-fuss grain you'll ever cook. It's healthy fast food. Cook up a batch ahead of time and you can stir up a fabulous light lunch (like the Lime Quinoa Salad with Mint) in a New York minute.Well, maybe a Los Angeles minute. No wait.
A Venice Beach
minute. |
| Quinoa salads are as easy as one - two - three. |
How to cook quinoa the easy way:
1. Using a fine mesh sieve
rinse 1 cup of organic quinoa in cold water (unless it states on the box that you don't need to rinse).2. Dump rinsed quinoa
into your rice cooker.3. Add 2 cups fresh water* see notes.
4. Turn on your rice cooker
.
That's it. In about fifteen minutes* you'll have hot fluffy quinoa to play with.
Quinoa is rather bland on its own and loves flavor spikes. So add herbs etc. My favorite thing to do is stir-fry cooked quinoa with various seasonings- herbs, garlic, spices, onion, etc. I add in fresh veggies and whatever else I might have on hand.
Quinoa makes delicious and hearty pilaf, sprightly salads, or a warm and grainy side dish in place of rice. I've even used it to stuff cabbage, acorn squash, peppers and portobello mushroom caps.
For those of you without a rice cooker:
Add the cup of rinsed organic quinoa to a saucepan
; add 2 cups fresh water; bring to a boil, lower the heat to low; cover and simmer until cooked. Fluff with a fork.
Season while warm and use in salads or stuffing recipes, Store covered, in the fridge, for almost instant meals. Use within three days for best taste.
Notes*
Start with 2 cups water in a rice cooker. At higher altitudes, use more water-- 2 1/4 to 2 1/2 cups water. High altitude also requires a longer cooking time, generally.
If the quinoa turns out too crunchy or nubby you need to up the ratio of water to grain; start by adding another 1/4 cup liquid. I prefer my quinoa soft and tender, fluffed with a fork. Note- red and black quinoa may require extra water- especially if it turns out more crunchy than fluffy.
Sometimes I add broth to the liquid to boost the flavor of the quinoa- this works especially well when making a savory pilaf or winter quinoa with hearty flavors- onion, mushrooms, eggplant, etc. I don't use broth in my lighter salad style quinoa dishes- but that's my personal taste.
Quinoa is very laid back and not full of itself at all.
It's not upper crust or snobby, or ultra-cool and exclusive. I imagine Tony Bourdain hates it (he likes to mock vegetarians, you know, which spurs him to demonstrate just how much by eating blow fish, animal tongues and roasted insects on camera
, not to mention drinking fresh from the writhing snake blood tonic and chewing on various goat parts buried in a pit for two days).
, not to mention drinking fresh from the writhing snake blood tonic and chewing on various goat parts buried in a pit for two days).
If it were a movie, quinoa would star a flip-flop wearing Jeff Bridges 
and insist you call it Dude.
Or Duderino if you're not into the whole brevity thing.
and insist you call it Dude.Or Duderino if you're not into the whole brevity thing.
Besides its worth-its-weight-in-gold gluten-free status, quinoa (sounds like: keen-wa) is a superb source of balanced vegetable protein (so important for vegans
and vegetarians
) that packs a nutty nutritional punch. It contains nine amino acids- making it a complete vegetable protein. Some call it a super grain (I always envision a blazing red Q and a windswept cape when the word super is touted- a testimony to my visual thinking process) but quinoa, I have to tell you is not a cereal grain, Bubela. It's actually a seed from a plant family that includes beets and spinach.
That might- technically- make it a Super Faux Grain.
Or Faux Super Grain.
I know. It doesn't have the same ring.
and vegetarians) that packs a nutty nutritional punch. It contains nine amino acids- making it a complete vegetable protein. Some call it a super grain (I always envision a blazing red Q and a windswept cape when the word super is touted- a testimony to my visual thinking process) but quinoa, I have to tell you is not a cereal grain, Bubela. It's actually a seed from a plant family that includes beets and spinach.That might- technically- make it a Super Faux Grain.
Or Faux Super Grain.
I know. It doesn't have the same ring.
Do we care?
Here are some of my favorite quinoa recipes:
Kale Salad with Quinoa, Tangerines and Roasted Almonds
Lime Quinoa Salad with Mint
Peanut Butter Quinoa Cookies
Quinoa Breakfast Bars with Blueberries
Quinoa Breakfast Brownies
Quinoa Breakfast Cake
Quinoa Chocolate Brownies
Quinoa with Fresh Summer Vegetables
Quinoa with Roasted Brussels Sprouts, Leeks, and Slivered Almonds
Quinoa Salad with Blueberries, Strawberries, and Watermelon
Quinoa Salad with Pears, Baby Spinach, Chick Peas in Maple Vinaigrette
Quinoa Salad with Roasted Beets, Chick Peas + Orange
Quinoa Salad with Yellow Grape Tomatoes, Kalamata Olives, Basil and Mint
Quinoa Stuffed Portobello Mushrooms
Quinoa Muffins with Pecans + Dark Chocolate
Quinoa Mushroom Pilaf
Quinoa Pumpkin Cookies
Stuffed Cabbage with Roasted Sweet Potato and Quinoa
Vegan Garden Loaf with Maple Apricot Glaze
Warm Spinach and Quinoa Salad with Grape Tomatoes
Quinoa recipes from food blogs:
At Lydia's Perfect Pantry Quinoa Salad with Tomatoes, Feta and Parsley
Heidi's Warm and Nutty Cinnamon Quinoa- for breakfast- at 101 Cookbooks
Susan's Quinoa Vegetable Paella at FatFree Vegan Kitchen
Ilva's Quinoa Apple Cake with Cinnamon and Coconut at Lucullian Delights
Susan at Food Blogga's Inca Quinoa Salad
Perfect Pantry's Black Bean Quinoa Red Pepper Salad with Honey-Lime Vinaigrette
Source: glutenfreegoddess.blogspot.com
All images & content are copyright protected, all rights reserved. Please do not use our images or content without prior permission. Thank you.
I'm grinning over your write up on this. I don't have a rice cooker, but love quinoa anyhoo -- and you're right. Easy and so delish. Your salad look like I need it right now. Have you every tried the mix w/dried veggies from Trader Joe's? So yummy too!
ReplyDeleteWow! I always mess up making quinoa (yes, I know, it is basically boiling). My quinoa always comes out bitter -- no matter how well I rinse it. This may be the answer to my problem! Can't wait to try it out. Like now.
ReplyDeleteI attempted to make quinoa a few days ago and it was a disaster. I hate to be ungrateful, but I don't have a rice cooker. How on earth do you do you cook quinoa in a sauce pan??
ReplyDeleteHi Kelly- No I haven't tried the TJ's mix. Is it gluten-free- no wait- it also has to be soy-free,dairy-free, mustard/ginger/red pepper free etc. Nevermind! ;)
ReplyDeleteNina- I include the saucepan info right under the rice cooker recipe above:
Add the cup of rinsed organic quinoa to a saucepan; add 2 cups fresh water; cover and simmer until cooked. I find it takes a little longer to cook quinoa on the stove top- maybe twenty minutes?
Season and use in recipes or store, covered, in the fridge, for almost instant meals. Use within three days for best taste.
Basically, cook it covered, like rice, on a low simmer.
Good luck!
Karina
Very nicely done. I love to eat, I love to laugh, and this bit has me doing both. Thanks.
DeletePS: If you are at high altitude, like I am, you'll need more water. I use 2 1/2 cups water for 1 cup rinsed quinoa.
ReplyDeleteThank you for explaining how to prepare quinoa, Karina! I've always been intrigued by it, but have had problems with digesting grains. It is supposed to be so healthful. Might give this a shot!
ReplyDeleteOh, your post is so timely! I was looking for some yummy quinoa recipes. The stir fry sounds really tasty and quick too! Will definitely give it a try. Thanks
ReplyDeleteI like quinoa also, and don't have a rice cooker. The first time I did it, it was a disaster because I over cooked it. The second time was much better and worked out really well. I made a tabouleh with it and was delicious.
ReplyDeleteThat picture reminds me of all the salads I made this past summer with quinoa! You are sooooo right - it is the perfect, fast way to make up a meal and get your veggies (I use it as a bed for my cooked veggies). And, it's much healthier and faster than rice.
ReplyDeleteAs much as I have tried, I have decided that I do not care for quinoa...I cannot get past the smell of it!
ReplyDeleteMaybe I'll try it again someday....
Quinoa rocks! I've tried many of the above recipes; my favorites include your quinoa salad and quinoa breakfast cake (with quinoa flakes), SusanV of Fat Free Vegan's international quinoa salad and quinoa paella, and [my] quinoa balls (instead of matzo balls). Heidi's warm and nutty quinoa sounds excellent; I am always so appreciative when you point us readers towards your own previous recipes and other blogger's yummy recipes!
ReplyDeleteSilly question: how do you get the raw quinoa seeds out of the strainer [and keep it off the floor and millimeter of space between the stovetop and cabinets. Hmph. I use a fine metal mesh strainer to wash the measured portion of quinoa that I will need, but it gets stuck under the rim of the strainer or goes all over the kitchen. Supposedly, Bob's Red Mill quinoa does not need rinsing (so the package says) but I have yet to try using it unwashed. Any other ideas or suggestions are recommended!
Thanks for the fabulous tips!
Rice cooker -- wow, what a great idea! I really have to learn to use my rice cooker for more than rice.
ReplyDeleteLove my rice cooker, I use mine to make oatmeal, soup, boil a whole chicken, make soup stalk, just learned how to cook quina & oh yeah cook rice.
DeleteQuiona is amazing. I really like red quiona. I cannot eat rice so one night I made sushi using quiona. It was amazing. I wonder if I get my rice cooker really clean if I could cook the quiona there and not have a reaction. Worth a try.
ReplyDeleteOh, quinoa breakfast cakes sound sooo good, Karina. I make a breakfast quinoa with dried fruits and nuts, but I need something new to try. So thanks a bunch, my dear. And thanks for the shout-out!
ReplyDeleteI just discovered quinoa this year and have been raving it about it ever since! I like to cook mine with vegetable or chicken broth. You're right, Karina...keep it in the fridge and mix with anything and everything! I love it cold with chopped tomatoes and avocado. I can't wait to try the breakfast quinoa cakes!
ReplyDeletei HEART quinoa. it's probably my favorite grain.
ReplyDeleteHey, Karina!! I love Quinoa as well - it is so fab. One tip - instead of cooking in water, I'll cook in Pacific brand veggie broth (for some reason I only like that brand when it comes to veggie broths) - it adds so much flavor! I'll swap out and cook it in chicken broth when I'm pairing it with chicken or beef broth when there's beef on the menu. Super easy to way to add more flavor and to keep the dishes fresh.
ReplyDeleteWe also made a Red Curry Quinoa dish at a dinner party and it was the hit of the party (and we were the only g-f ones there!)
Thanks for the tips and recipes! My son can eat your pumpkin pie in one sitting. He loves it more than anything!!!
This is PERFECT!! Thank you, thank you!!
ReplyDeleteThanks for the tip on making quinoa in a rice cooker. It makes perfect sense, why didn't I think of that?:) I love quinoa! Your list of quinoa recipes is great! Thanks for sharing.
ReplyDeleteWow, Karina! It's like you read my mind. One of my goals for the new year is to add more healthy "grains" to my diet including quinoa. I have never made quinoa and enjoyed it. Last night I tried a quinoa risotto. Risotto is one of my top 5 favorite foods so I thought this would be a foolproof plan to finally help me like quinoa. I cooked the quinoa in broth and added mushrooms, garlic, onions and some really good parmesan. Alas, I chocked it down but it was NOTHING like the risotto I know and love. I am making a vegetable soup for dinner and am planning to add quinoa to that. I'm going to try cooking my quinoa in the rice cooker as you suggested. Thank you for always knowing what we need!
ReplyDeleteThe first time I cooked Quinoa I didn't like it, it was bitter and no flavor because I cooked it in water. Then I found a great way to cook it from The Healthy Kitchen cookbook by Andrew Weil and Rosie Daley. I cook it according to their "Warm Quinoa and Zucchini Stuffed Tomatoes" recipe. The secret is the teaspoon of Italian seasoning: (Majoram, Thyme, Rosemary, Savory, Sage, Oregano and Basil. McCormick brand is good. Great flavor! I cook my quinoa in chicken broth and the Italian seasonings. I boil it for 10 minutes on low and then turn off the heat and let it sit for 20 minutes. Nice and fluffy!~ I do tend to use more liquid then they say. I don't like it slightly crunchy! My whole family loves this recipe best out of all my GF recipes.
ReplyDeleteFabulous idea--my brother and SIL just gave me a rice cooker for Xmas--perfect timing!
ReplyDeleteOh, and I had a wonderful cold quinoa dish at a health food store the other day--it had feta, artichoke hearts, and parsley in it...I have to try to replicate it!
Okay, adding a rice cooker to my wish list although I have cooked quinoa on the stove successfully. Thanks for the tip! I would like to get in the habit of cooking quinoa more often.
ReplyDeleteI too love quinoa. I practically had a nervous breakdown this past summer when it wasn't available at the local food co-op for about eight weeks. Turns out that last season's crop was small and with the Euro being strong, Europe bought up all the quinoa for a while leaving us Americans with naught (or very little). With all the economic craziness, I was willing to pay more at the pump, but go without quinoa? No way. When it became available again (at a much higher price) I admit that I began to hoard it. If there is anational quinoa panic, you can blame me.
ReplyDeleteI tried cooking it once and it was still kind of crunchy so I never tried again. I now think it must have been because I am at a high elevation and I probably didn't add enough water.
ReplyDeleteI am going to try some in the rice cooker now. Thanks for sharing that.
I have made quinoa in my rice cooker before as well. Very easy!
ReplyDeleteOn a totally different note, I had to point this out: "If it were a movie quinoa would star a flip-flop wearing Jeff Bridges and insist you call it Dude. Or Duderino if you're not into the whole brevity thing."
This is where my daughter's pseudonym (La Dudarina) comes from!
I react badly to quinoa. Am I the only one?!I'd like to try cooking millet in the rice cooker. Would the proportions of grain and water be the same? If the proportions would not be the same, could I find out how much water I need through trial and error? In other words if I guess the amount of water (erring on the side of caution), will the rice cooker stop cooking when it has been absorbed and not go on to burn and could I then add more water and continue cooking if necessary? I don't want to blow the thing up!
ReplyDeleteThanks for any advice.
Helen
Kelly,
ReplyDeleteI also use quinoa the same way to make pilafs. I don't have a rice cooker, so I just use the pot method, just like rice.
I also like to add quinoa to soups and stews - just add it with some extra liquid about half an hour or so before it is done to add thickness, texture, and protein!
Also, the pictures on your site are great - do you have any resources or tips you could share for food photography?
Thanks,
Steve
www.iHateWheat.com
Quinoa in a rice cooker is so easy. For some reason, the perfect quinoa to water ratio in my rice cooker seems to be 1:1. I guess I'm at really low altitude. Here's another quinoa idea: cook it in apple juice instead of water and serve as a hot breakfast cereal with blueberries, slivered almonds and dried cranberries (or any other toppings).
ReplyDeleteLauren and Lauren, Elizabeth, DH---
ReplyDeleteYay. I love quinoa- both savory and sweet (with hemp milk and maple syrup for breakfast). So easy is a big plus.
Milhan- I won't tell you what the scent of cooking quinoa reminds me of. Just picture the Big Lebowski and you'll get my drift. ;-)
~M- I guess my mesh strainer is super fine. I never noticed a problem (none lands on the floor, anyway). The hard bits are a pain.
Hi Lydia- I use my rice cooker for all kinds of things- rice, quinoa, hot cereal, polenta, quick marinara sauce, pea soup... ;-)
Diane- After you mentioned red quinoa I was going to try some. But it was $9 a box. So I'll just have to take your word for it! ;-)
Susan- Thank *you* Dearheart.
Beverley- Yes- love keeping some cooked quinoa on hand. Makes a lunch (or breakfast easy as 1, 2, 3.
Veggievixen- You know, I might have to join you on that. I also had cooked millet (served like hot quinoa) at RFD in West Hollywood and it was mucho good. I love millet, too.
Travis- My pleasure!
Marcy- He can eat my whole pumpkin pie in one sitting? Impressive! Tell him I said: Word. :-)
Nova- Hope you like it this way. I've done risotto in a rice cooker in a pinch- to make ahead for risotto cakes it's not bad.
Kristi- I totally agree- you can add spices and herbs and jazz it up. I do that sometimes when I know we'll eat the whole thing; but knowing we'll have leftovers, I usually do plain; then I stir-fry it with onion, garlic, herbs and some olive oil. It's a tasty start to a simple dinner. Thanks for sharing your tips!
Torrey- Yes- it sounds a lot like my Quinoa Salad with Mint- you could use that as a start and add feta (and use lemon instead of lime).
Shirley- I'm all for appliances that use little electricity, and help the kitchen cool in he summer. Not to mention, it turns out perfect- every time; and you don't need to babysit. ;-)
Julie- Thanks for the heads up- I know who to blame then. ;-) xox
Karyn- Yeah, it need not be crunchy- I prefer it tender and fluffy. Give it another try.
Kate- Sending you a *smooch* right now. One of my favorite Top Ten Movies. When I need to renew my sense of "life is worth living after all" I turn to The Dude. xox
Helen- Sorry you cannot do quinoa. I love millet, though. Start with the same proportions (or look it up on-line). As soon as I can find some whole grain millet I'm trying it in the rice cooker- just like this recipe.
Hi Steve- Thanks! I use a Canon Digital Rebel SLR; I never use a flash; always use natural light; and keep the focus depth shallow; almost always use a use macro lens or setting. How's that? ;-)
CJRoss- Thanks for the tip- I bet it's an altitude difference (in the high desert I need more moisture).
Thanks everyone- great feedback on this post.
You're the BEST! xox
Karina
You must shop in expensive stores. I'll have to double check the red quinoa where I buy it, Whole Foods. You can get it on Amazon for around $5.50. It's so good I'll send you a box to try. I like it so much more than regular quinoa. DM a mailbox and I'll send one out. My treat for all the great treats you have taught me to make.
ReplyDeleteNothing to do with quinoa (although I've been looking for a recipe, and this sounds great) - but in re your move - have you ever considered doing a temporary house trade? My bro does it a lot, and has great experiences. That way, some poor over-urbanized Venice Beachian can have a lovely New Mexico summer while you get your So Cal urban dose.
ReplyDeleteGood luck on your move.
Anne
I'm dying to get a rice cooker, but have absolutely no more room in my kitchen. After I make my next big move, I'll definitely get one and try your method.
ReplyDeleteMy two favorite quinoa recipes are a quinoa pilaf with kale, carrots, and pine nuts that I made last week and quinoa and black bean chili.
This is totally how I was going to cook quinoa today to make meatballs. I'm substituting the quinoa for bread or oats and to make them healthier and even higher in protein.
ReplyDeleteI would love to cook my quinoa in a rice cooker. However, I am trying to figure out which rice cooker to buy because i also only cook brown rice. Do you have any suggestions? I also think I would like the steam function as well.
ReplyDeleteCharity
I used to use a Krups. Now I use a simple Cuisinart rice cooker- and we love it! I cook quinoa in it, all kinds of rice, including risotto.
ReplyDeleteKarina
I make my quinoa with chicken or veggie broth to amp up the flavor.
ReplyDeleteThank you for a very helpful and useful blog. (You have a great eye for color!) Someone on another blog suggested straining the quinoa using a cone coffee filter (permanent, not disposable, which she says catches all the small grains). To the millet-maker: try toasting the millet first in a frying pan for a couple minutes before cooking to bring out the flavor, turning and tipping the pan as you toast it. (Maybe add a little olive oil to the pan first?) To the person with trouble digesting grains, try soaking your grain overnight in the liquid you'd be cooking it in the next day (you'll probably have to add more liquid before you actually do cook it). They say we'd all be more healthy if we soaked our grains like this before eating. Thank you everyone, Denise
ReplyDeleteIn a rice-cooker. So simple, it's brilliant! No more slaving over a stove for fifteen minutes. No more staring at a pot, waiting for it to boil (we all know how that turns out).
ReplyDeleteFor those without a rc, one part water to one part quinoa, simmer, stirring occasionally, until the seeds are swollen and translucent. To those struggling with bitterness, see a counselor (or cook your quinoa with an additive grain--if you can. I use a seven-grain cereal. Fewer or more grains would work. This renders the saponin--the bitter agent--tasteless).
And thank you for all the fabulous recipes. Is there nothing this nifty little seed can't do?
I love your website and your recipes!
ReplyDeleteWould it be possible to cook both quinoa and brown rice together in the rice cooker, do you think? Or should they always be cooked separately...
ReplyDeleteThanks, everyone, for your wonderful comments. I'm glad we have so many quinoa lovers here. xox k
ReplyDeleteSpringsnoopy- Quinoa cooks much faster than brown rice; so, no, I don't think it would work to combine the two for cooking. If you are looking to use the rice cooker for both, you'll have to do two shifts. It's best to cook the quinoa first (as it takes only 15 to 20 minutes) and keep it warm on the side while you then cook the brown rice (takes 35 up to 45 minutes).
Sounds like a yummy combo, though! xox k
Can you cook quinoa and other gluten free grains like millet, etc in any rice cooker? I'm thinking of getting a Zojirushi 10-cup (large family) rice cooker.
ReplyDeleteThanks,
Lara
What a discovery! Not only do I know how to pronounce Quinoa (keen-wa), I have now successfully cooked it! I made a lovely warm Quinoa Salad - did the Quinoa in rice cooker as suggested and added a sprinkle of Kelamare (kelp flavoured shoyu/bragg's like sauce). Added roasted tempeh, steamed broc and corn. Chopped spanish onion, celery, snow peas and grated carrot. Added a few croutons too. Sprinkled sesame oil and a little himalayan rock salt. So good.
ReplyDeleteI live in Boulder, CO and count on quinoa as a major source of protein. I always cook it in the rice cooker but I use only 1 2/3 cups water to one cup quinoa. It's fluffy and ready in the same amount of time.
ReplyDeleteIn No CA I purchase both types of Quinoa at WINCO groceries in the bulk section. Not as expensive as individually boxed from other stores.
ReplyDeleteGreat site. Thanks for all the ideas.
15-20 minutes in a rice cooker? I'll stick to the stove, I cook it for 7-12 minutes. I'd rather save some time, because I love quinoa and I want it now! ;)
ReplyDeleteI really like the quinoa recipes, but LOVE the Lebowski references. :) Now I wish I had quinoa at home. I think I'm totally out of my element here. :)
ReplyDeleteI had learned how you cook your quinoa at thanksgiving time, and have never changed since. I was just thinking of a taco or Mexican flavored salad with quinoa tonight, and here is the perfect recipe to use, thank you!
ReplyDeleteThe first (and only time) I cooked quinoa I did something wrong and it looked like alien eggs. My husband didn't want to try it again. (Though we LOVE quinoa flakes and quinoa flour.) I think this is going to be the way I try to cook it next time. Thanks!
ReplyDeleteFor any whole grain I highly recommend sprouting for best flavor and better digestion of nutrients (and less bloating!) All that is needed is a bowl, good water, and a teaspoon of whole fat yogurt.
ReplyDeleteBefore bed, place grains, water, and yogurt in the bowl, stir around to get the yogurt loosened up a bit. In the morning, rinse and its ready to cook.
You will notice the difference in flavor and digestion for rice, quinoa, beans, or any other whole grain! Enjoy.
THis is actually how I first began cooking quinoa. I had an old rice cooker from the 70s in that lovely goldenrod color. It cooked up perfect quinoa in no time. Now I have a fancy rice cooker, and I've been making my quinoa on the stove top because I wasn't sure about making in the new microchipped fancy machine, but I guess I'll have to try!
ReplyDeleteFor those having issues with bitterness, I would suggest trying Bob's Red Mill. I've never had a problem with it.
ReplyDeletethanks for all the quinoa tips, I love it! This may seem like a silly point, you mention that quinoa isn't a grain, its a seed...but grains ARE seeds! Otherwise wheat (barley etc. etc.) wouldn't sprout and grow leaves. Maybe you mean it isn't a cereal grain?? thanks for all your great information!
ReplyDeleteMy first attempt at cooking this in a rice cooker didn't go so well. It cooked but seemed a little crunch instead of soft and fluffy like the rice or the white quinoa I've had in the past. This however was Bolivian Black Quinoa. Do you cook this the same way? Do you think I ought to add more water or should I soak or something before I cook it?
ReplyDeleteI've never used black quinoa, but I suspect you need more water, from your description. Karina
ReplyDeleteAnonymous- Grains are seeds but not all seeds are grains. Quinoa is a seed from the beet and spinach family. Hence it is referred to as a grain-like faux grain. Karina
ReplyDeleteThanks for the recipe. I cooked up some quinoa last night in my rice cooker and had it with some indian style chickpeas and yogurt. It was exquisite as a substitute for rice. Thanks so much for your entertaining writting and your recipes.
ReplyDeleteI find the quinoa tastes better if you saute it in olive oil until golden in a saucepan and then add the water and cook until fluffy.
ReplyDeleteSuch Great Information...I will have to try Quinoa.
ReplyDeleteThanks so much...Viv
thank you so much for sharing with us the easy way to make Quinoa. I really like the flavor but it was such a hassel. I love my nuero fuzzy rice make so much I got one for the motorhome as well. It's too tough to travel with out it. LOL!
ReplyDeleteI so appreciate what you do!
This looks amazing! I, as many others, love quinoa, and can not wait to try this!
ReplyDeletethis looks good I recently made quinoa for the first time. It was so easy but I like the rice cooker idea so I will try it!
ReplyDeleteI LOVE my rice cooker.. it's the ONLY way to make quinoa!!
ReplyDeleteThis is brilliant. Buying a rice cooker this week. I eat so much rice, it is the only reasonable solution! Thanks for the tip!
ReplyDeleteKarina, Karina; you are awesome! Thank you so much for sharing so much with us on quinoa. I especially appreciate the recipe resources and your engaging writing style. I am relatively new to eating "live" foods. The suggestions you made will help me to enjoy incorporating more fresh vegetables, whole grains and overall diversity in my healthy nutrition regimen.
ReplyDeleteThis is awesome! I follow you on Facebook :)
ReplyDeleteJust wanted to say I love the way you write. You write the way I think...
I am just figuring out the Quinoa stuff and so is my Mom. I bought a big bag and tried boiling some, it was icky :( I will try again and get some use out of it. Now I know that I should rinse first.
Thanks for the info :)
Amy
Here is one of my favorite ways to eat Quinoa, cook in rice steamer, then add chopped cucumbers,red/green/yellow peppers,then add some fresh mint chopped. I like to add some good extra virgin olive oil also. A touch of salt and stir. Looks so pretty with all the colors. It is good chilled but I always have some as soon as I finish with it. LOVE IT
ReplyDeleteThis may be a dumb question. I do not cook, what-so-ever. My husband does all the cooking. The few times I have tried to cook have mostly turned out disastrous, however I am wanting to go gluten-free (have not been diagnosed but I have terrible pain, am fatigued all the time, so on and so forth, so I am going to try GF to see if it helps) and figure learning how to cook might help. I have tried to make quinoa a few times, but it ended up really crunchy. What exactly is the consistency of quinoa supposed to be? Thanks!
ReplyDeleteQuinoa is soft and fluffy, when cooked right. Try my method.
ReplyDeleteIt sounds like you either cooked it over high heat, too fast (so the water boiled off rather than absorbed) or used too little liquid.
Cheers- Karina
I told my mom how healthy Quinoa was. Her first instinct was to cook it in the rice cooker. Turned out better than stove top.
ReplyDeleteI cook my quinoa in broth, or a broth and water mixture. I assume this is okay in a rice cooker? Mine is arriving tomorrow -- yay.
ReplyDeletethanx for this.....i will def. use quinoa more often now.....this is great
ReplyDeleteThank you! I will buss out my brand new Tiger Microcomputer Controlled rice cooker that I bought last year that I wanted to cook brown rice or multi grain rice & never got around to doing it. I love my new found food, quinoa, it has a nutty flavor & that pop pop pop feeling in my mouth like peas or tabiko (fish roe used in sushi & other Japanese cuisine). Aloha!
ReplyDeleteI spent the last hour browsing through you wonderful recipes. Just owe you a hug for tremendous creativity and healthy food.
ReplyDeleteI am a meat eater/bbq/smoke/multivore. I love these recipes to side and 'healthy' up my dinners.
Stunned!
So funny, this is the only way I have ever cooked it. So glad to know im not alone. Lol
ReplyDeleteI always use free range broth in mine, and add whatever veggie needs to get eaten. Whatever we dont eat that night, I throw in a pan and crack an egg into it, and thats my breakfast.