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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