How To Cook Quinoa in a Rice Cooker (with recipes)
How do you cook quinoa? I was recently asked. The answer is simple.
Easy. Fast. Rockin'.
How to cook quinoa in a rice cooker:
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:
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.
Why you might want to try quinoa...
Quinoa is very laid back and not full of itself at all.
Or Duderino if you're not into the whole brevity thing.
That might- technically- make it a Super Faux Grain.
Or Faux Super Grain.
I know. It doesn't have the same ring.