This might be absolutely obvious to some of you, but I couldn’t believe how easy it was to make quinoa in my rice cooker. My kitchen is full with gadgets so I am very happy to find more uses for a single-purpose item like my rice cooker.
I have a very basic model. It has “heat” and “warm” and by some wizardry it always knows when my rice is cooked just right. I never have to worry about overcooking or burning grains to the bottom of a pan (or boiling dry when I get distracted).
I’ve also used my rice cooker to cook amaranth and millet. I believe it is possible to cook lentils and beans too but I will have to test it out for your guys because I worry about the amount of water that evaporates while the beans cook. Hmmm, mental note to add that to my to-do list :p
Depending on the size of your rice cooker/ family you might be able to make a LOT more at a time. It is always 1 part quinoa to 2 parts liquid.
Note that you can also use broth in place of the water if you know you will have quinoa as a savory dish. I LOVE quinoa cooked in chicken broth but I also find it gets a little brown on the bottom of the rice cooker. So worth it though! I didn’t use broth this time because I want to test some new quinoa recipes (including quinoa porridge!).
- 1 cup quinoa
- 2 cups water
- pinch of salt
- Rinse the quinoa in a mesh strainer for a minute to get the bitter outter coating off the grain
- Add quinoa, water and salt to your rice cooker and set to cook
- Wait until it is done, wait a couple minutes and then fluff with a fork