Summary: learn how to make quinoa in your trusty rice cooker. We make it in our $20 six cup rice cooker and the results are consistently great. I’ve included the stove top instructions as well.
We prepared quinoa (pronounced “qin-wah”) at home for the first time in July 2011. It was so healthy and delicious, it has earned a spot in our regular dinner rotation. If you’re hesitant to try quinoa, here are a few reasons why you should give it a chance.
Why Eat Quinoa?
- Super healthy: one of the few plant foods that is a source of complete protein, high in fiber, and a source of calcium (good for lactose intolerant)
- Very filling: you’ll find yourself eating a smaller portion of quinoa than rice because it’s so nutritionally dense
- Very easy to prepare: you can cook it on the stove or in a rice cooker
- Tastes good: delicate nutty flavour with a subtle crunchy texture
- Pairs very well with seafood, especially salmon
- Adds a protein component to vegetarian dishes such as salads and stir frys
The first time I made quinoa, I cooked 2 cups quinoa with 4 cups of water and it boiled over in our 6 cup rice cooker. In the end, it made well over 4 cups of cooked quinoa, way too much for two people. I also learned that if you keep your quinoa on the “keep warm” setting of the rice cooker, the bottom gets overly browned. I’ve summarized my lessons learned below so your quinoa cooking will go smoothly.