Have you tried quinoa? It really is the perfect alternative to rice or pasta because it contains less carbs and more protein then rice or pasta. And not only that quinoa is full of nutrients and flavor. If you haven't tried it you should there are so many tasty Quinoa Recipes that you will love it and you can even have a Quinoa Breakfast. How to cook quinoa? Well the simplest fastest way to cook quinoa is to use 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 breakfast, light lunch (like the Quinoa Sweet Potatoes and Mushrooms) or a super dinner in a New York minute.

How to Cook Quinoa with a Rice Cooker?

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.
 

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.

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Cooking Quinoa:  It is easy to cook Quinoa

Have it for Breakfast!

It is tasty, & versatile – very much like rice. Here is a Delicious Quinoa Breakfast Recipe It is a great way to kick start your day!

Ingredients:

• 1 cup or so cooked quinoa
• 2 Tbsp sunflower seeds, pumpkin seeds, or slivered almonds (softer & sweeter when soaked overnight)
• 2 Tbsp raisins
• 2 Tbsp chopped dried apricots
• Substitute dried cranberries, currants, blueberries, chopped figs or dates as you like
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1 cup almond, hemp or soy milk, flavored or plain – add more as needed
• Optional: 1 Tbsp maple syrup, brown rice syrup or other sweetener

Directions:

1. Combine all ingredients in a two quart saucepan
2. Heat on medium-low, stirring, until the quinoa has soaked up the liquid, and the dried fruit has plumped up nicely
3. Add more milk if needed until the consistency pleases you
4. That’s it. Enjoy!

Arrowhead Mills Organic Quinoa -- 14 ozQUINOA (keen-wa) was a staple of the ancient Incas and means "the mother grain". It's high in iron and has a distinctive flavor and fluffy texture. It is considered a complete vegetarian protein on par with dairy. Quinoa makes a tasty choice for casseroles, pilafs and even salads when cooked.

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This quinoa dish, however, was a winner, and it keeps well so it was a lunchtime lifesaver a couple of days this week, too. If you’ve never tried quinoa, what are you waiting for? One cooked cup of this gluten free seed has more than 10 grams of protein, and it’s delicious to boot. If you don’t have the ingredients for this version (or if it simply doesn’t appeal to you), try a similar one with chopped tomato, cucumber, red pepper, and feta.

Ingredients:

• 1 cup organic quinoa
• 1 1/2 cups water
• 1/2 cup slivered almonds
• 1 cup seedless red grapes, preferably organic, sliced in half if large
• 1 avocado, diced
• brie cheese, cut into chunks- to taste (I used about 1/2 cup)
• 2-3 tablespoons diced red onion
• 1 handful of fresh parsley, finely chopped
• 1 teaspoon plus 2 tablespoons olive oil, plus more to taste
• 1 tablespoon brown rice vinegar (or white wine vinegar or fresh lemon juice), plus more to taste
• sea salt and freshly ground black pepper

Directions:

1. Rinse quinoa in a fine mesh strainer under cold running water. Drain and set aside.

2. In a medium pot on the stove, heat almonds over low-medium heat until they start to brown a bit. Add the quinoa along with 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then reduce the heat, cover, and simmer until the quinoa is tender and most of the liquid has been absorbed (about 15 minutes). Remove cover and allow to cool for about 10 minutes.

3. While the quinoa is cooling, heat a teaspoon of olive oil in a skillet over medium heat. Add grapes to pan and cook for a minute or two: just until the juices begin to "ooze" and the grapes get hot and squishy. Take them off the heat.

4. Transfer the cooked quinoa to a large bowl and add the sauteed grapes, the diced avocado, the chunks of brie, which will melt a bit (this is good), the red onion, and the parsley.

5. Add the 2 tablespoons of olive oil along with the vinegar or lemon juice, and toss well. Taste and adjust seasonings, then add salt and pepper to taste. Serve at room temperature, or chilled.

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Ingredients:

• 3/4 cup quinoa, rinsed
• 1 Tbsp canola oil
• 1 sm red onion, cut into wedges
• 8 oz snow peas, trimmed
• 2 cloves garlic, chopped
• 1/4 cup low sodium vegetable broth
• 2 Tbsp apricot all-fruit spread
• 1 Tbsp balsamic vinegar
• 1 bunch red swiss chard (about 1 lb), leaves cut crosswise into 1/2" strips and stems discarded. Directions:

Directions:

Bring 1 1/2 cups water to a boil in saucepan over high heat. Stir in quinoa and 1/4 tsp salt and return heat to low, cover, and simmer until water is absorbed and quinoa is tender, about 20 minutes.

Heat oil in large nonstick skillet over medium high heat while quinoa cooks. Add onion and cook, stirring, until tender, about 3 minutes. Stir in snow peas and garlic and cook 2 minutes. Add broth, apricot spread, and vinegar. Simmer, stirring constantly, 1 minute to deglaze skillet.

Add half of the chard, cover, and cook 3 minutes. Add remaining chard, cover, and cook, stirring, until chard is wilted, about 2 minutes. Serve vegetables mixture over quinoa.

Servings: 4

231 Calories, 9 g protein, 38 g carbs, 6 g fiber, 6 g fat, .5 sat fat, 424 mg sodium.  

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Toasted Quinoa Pilaf

If you’ve never heard of quinoa, you’re missing out! This “supergrain” is full of zinc and iron and has all the same essential amino acids found in meats, dairy, and soy. Add a bay leaf and some thyme, and you’ve got one savory treat.

PREP: 20 minutes COOK: 20 minutes MAKES: 12 servings

Ingredients:
2 tablespoons finely chopped shallots or onion
6 garlic cloves, minced (1 tablespoon minced)
1 tablespoon extra-virgin olive oil
2 cups quinoa,* or barley, rinsed and well drained
3 cups reduced-sodium chicken broth
1 1/2 teaspoons chopped fresh thyme or 1/2 teaspoon dried thyme, crushed
1 bay leaf
1 cup bottled roasted red bell peppers, diced
Kosher salt
Freshly ground black pepper

Directions:

1. In a large saucepan cook shallots and garlic in hot oil over medium heat until tender. Carefully stir in quinoa or barley. Cook and stir about 5 minutes or until quinoa or barley is golden brown. Carefully stir in broth, thyme, and bay leaf. Bring to boil; reduce heat. Cover and simmer about 20 minutes or until quinoa is tender and fluffy (cook barley about 10 minutes or until tender) and liquid is absorbed.
2. Discard bay leaf. Gently stir in roasted peppers. Season to taste with kosher salt and black pepper.

Nutrition Facts per serving: 125 cal., 3 g total fat (0 g sat. fat), 0 mg chol., 169 mg sodium, 21 g carbo., 2 g fiber, 4 g pro.

LEARN MORE ABOUT QUINOA THE SUPERFOOD.

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Ingredients:

• a splash of extra-virgin olive oil
• a pinch of fine grain sea salt
• 1 shallot, minced
• 3 cups cooked quinoa* (or brown rice, or other grain)
• 1 cup corn, fresh or frozen
• 1 1/2 cups kale, spinach or other hearty green, finely chopped
• 2 cups extra-firm nigari tofu, browned in a skillet a bit
• 1/3 cup pesto
• 1/3 cup pumpkin seeds, toasted
• 1/4 cup roasted cherry tomatoes** (or chopped sun-dried tomatoes)

Directions:

In a big skillet or pot heat the olive oil and salt over medium-high heat. Stir in the shallot and cook for a minute or two. Stir in the quinoa and corn and cook until hot and sizzling. Stir in the kale and then the tofu, cooking until tofu is heated through. Remove the skillet from heat and stir in the pesto and pumpkin seeds. Mix well so the pesto is spread throughout. Turn everything out onto a platter and top with the cherry tomatoes.

Serves 4 – 6.

*Rinse about 2 cups quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and 4 cups water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

** To roast cherry tomatoes: Heat oven to 350F degrees. Cut each tomato in half and arrange in a large oven-proof baking dish. Mix together a big splash of olive oil, a spoonful of brown sugar, and a few pinches of salt – pour this over the tomatoes. Gently toss them a bit, making sure they all get coated, finishing with each tomato facing cut-side up. Place in the oven and bake for 45 mintutes or so, until the tomatoes are shrunken and sweet.

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Ingredients:

Directions:

Add water and quinoa to rice cooker and turn on. Quinoa is ready when water is fully evaporated.

Coat sweet potatoes with half cup of balsamic dressing and 1 tbsp of garlic salt. Lay out on half of a sheet pan. Bake for 15 minutes at 400°F. Sweet potatoes should be browned and crispy.

Mix onions and mushrooms with 2 tbsp of oil and rosemary. Sauté in large skillet over medium fire for 10-12 minutes. Final mushrooms and onions should be crispy and darkened.

Assemble cooked sweet potatoes, mushroom mixture into quinoa. Mix in goat cheese, garlic salt and 1 tbsp of olive oil.

When fully mixed, add baby beet greens on top.

Balsamic Yogurt Dressing:

Place all ingredients in a bowl and whisk vigorously to combine.

The mixture may separate as it stands; whisk before serving to restore consistency.

And make your life easy with the Panasonic SR-TEG10 5-cup rice cooker, it not only cooks rice in half the time, but it is also a steamer.  This rice cooker is available at Amazon.com at a discounted price. Check out the link below:

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Directions:

• 1/2 cup uncooked quinoa ( approx 90g)
• 1 tsp. olive oil
• 2 – 3 cloves garlic, chopped
• 2 cups washed, chopped, fresh spinach
• 40g feta light

Wash and drain quinoa, add the quinoa and 1 cup cold water to pan, bring to boil, cover and cook until liquid absorbed and quinoa cooked (approx 15 mins).

Meanwhile, gently heat a fry pan with the tsp oil, add the garlic and gently cook, add the spinach to wilt. When quinoa is cooked, add to the fry pan, roughly crumble the feta light and add to the pan.

Gently mix everything together and serve.

Number of Servings: 2

Calories per serving:  239, Total fat: 7.5 g, Dietary Fiber: 3.9 g, Protein: 7.4 g.

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Ingredients ( servings: 2  )
• 2 cups peeled and cubed 1/2 inch butternut squash pieces (or use Pumpkin)
• 1/2 cup arborio rice
• 1/3 cup quinoa
• 1 large onion, chopped
• 4-5 cups of vegetable broth or water (warm water)
• 1/4-1/2 cup toasted pumpkin seeds
• salt and pepper to taste
• few sage and parsley leaves to garnish

Directions:

Keep the broth/water warm by first bringing it to boil and then simmering in low heat. On the side in another skillet, add 1-2 tbsp olive oil, add the onions – saute until soft and then add the squash. Cook for another 3-4 minutes.

Add the rice and quinoa and saute for another 2-3 minutes until you get the aroma from the grains.

Add the sage leaves, stir and then slowly ladle by ladle add 1/2 cup of simmering broth/water to the rice. Let the rice absorb the liquid and then add more liquid. Continue until grains reach a creamy texture and is tender. Make sure to stir continuously, otherwise the rice will stick to the bottom and get burned. This whole cooking process takes about 20-30 minutes. Garnish with the seeds and parsley/cilantro.

Quinoa is a super food that is an excellent source of nutrients and vitamins, it is a perfect addition to your diet plan. Learn more about the health benefits of Quinoa.

truRoots Organic Quinoa 100% Whole Grain Premium Quality 4 lbs BagtruRoots Organic Quinoa (whole grain) is considered a "super food". Organic Quinoa is gluten-free, has a mildly nutty flavor, high in protein and has ... Read More >

Seed Savers Exchange 245 Open Pollinated Organic Squash Seed, Waltham Butternut, 25-PackSeed Savers Exchange commercial seed packets help fund our non-profit mission to collect and distribute heirloom and open-pollinated seeds. We maintain thousands of varieties on site in our seed vault, one of the largest non-governmental seed banks of its kind in the United States.

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Quinoa with Toasted Almonds & Dried Cranberries Casserole

4 – 6 Servings: This quinoa stove top casserole cooks quickly because the almonds and quinoa are roasted, and then boiling water is added. The quinoa should be drained well before roasting.

Ingredients:

• 1 cup quinoa
• 1/2 cup slivered blanched almonds
• 1 tsp vegetable oil
• 1 1/2 cups boiling water
• 1 vegan vegetable bouillon cube
• 1/2 tsp salt
• 1 cinnamon stick
• 1 bay leaf
• 1/2 cup dried cranberries

Directions:

1. Soak the quinoa 15 minutes in cold water
2. Stir the quinoa with your hand, pour off most of the water and drain through a fine mesh strainer
3. Shake dry in the strainer, then set the strainer over a bowl or pitcher
4. Heat a wide bottomed pan on medium heat and add the oil
5. Stir and toast the sliced almonds until golden, then remove from pan
6. Add the quinoa. Stir and toast until dry and turning color
7. Add boiling water, veggie cube, salt, bay leaf and cinnamon stick, and dried cranberries
8. Bring back to boil, cover, turn the heat to simmer, cook for 10 minutes or until all the water is absorbed
9. Remove from heat and allow to sit five minutes with the lid on
10. Fluff gently with a fork and serve

Try Quinoa today! Purchase and save now!
Buy Quinoa from Amazon

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