QUINOA****Rice Cooker Quinoa

By Unblond1

Easy, hands-free method of cooking for various uses. If cooking for use in other recipes like breakfast, don't add broth or anything other than a small pinch of salt.
Tip: Freeze cooled cooked quinoa in freezer-safe bags for up to one month and thaw it in portions as needed.

Ingredients

• FOR 1 1/4 CUP PREPARED QUINOA (2-3-1/2 cup/5-1/4 cup servings):
• RATIO IS 1 PART QUINOA to 1.5 PARTS LIQUID
• 6 tablespoons quinoa
• 9 tablespoons water or broth
• small pinch of salt
• FOR 2 1/2 CUPS PREPARED QUINOA (5-1/2 cup/10-1/4 cup servings):
• 3/4 cup (12 tablespoons) quinoa
• 1 cup + 2 tablespoons water or broth
• small pinch of salt
• FOR 5 CUPS PREPARED QUINOA (10-1/2 cup/20-1/4 cup servings):
• 1 1/2 cups quinoa
• 2 1/4 cups water or broth
• small pinch of salt

Preparation

Step 1

Step 1: Soak quinoa for 15 minutes in cool water, if not already washed, rubbing it between your fingers for a few seconds.

Step 2: Using a fine mesh strainer, drain and rinse your quinoa until the water is clear and no longer foamy, about a minute or two.

Step 3: Combine rinsed quinoa and water in rice cooker.

Step 4: Set to white rice setting and cook. Takes approximately 45 minutes to one hour.

Step 5: When the cooking cycle is complete, let it steam for 5-10 minutes then fluff with a spatula, fork or rice paddle.

NOTES: Allow to cool to room temperature. Refrigerate in a plastic container to use as needed throughout the week for breakfast, lunches or other recipes. Fluff with a fork before serving.

NOTES:

1/4 cup cooked quinoa = 41 grams (prepared from 16.5 grams dry)
1/2 cup cooked quinoa = 82 grams (prepared from 32.75 grams dry)