I used to hate making quinoa. It isn’t that hard, but it was just one of the things I made weekly that was annoying due to the sole fact that I had to watch it super closely, otherwise it would burn and taste horrible. But I finally found a great, stress-free way to make it – in my handy dandy rice cooker.
I like to make our quinoa on Sundays while we watch football. Making it in the rice cooker not only makes it fluffier and tastier, but it allows you do your other chores around the house without having to worry about it burning on the stove!
Rice Cooker Brown Rice & Quinoa
Rinse the quinoa, throw it in the rice cooker and go about your chores around the house without having to worry!
1 Tablespoon of garlic olive oil
1 Cup of Quinoa, 1 Cup of Brown Rice Mixed together (equaling 2 cups of the blend)
4 Cups of Water
1 Tablespoon of Salt-Free Seasoning (Optional)
- Take the brown rice and quinoa blend and throw it into a strainer to rinse under running water. (I like to rinse mine for at least 20 seconds.)
- Throw the well-rinsed blend into the rice cooker, and pour the 4 cups of water, 1 tablespoon of garlic olive oil, and if more flavor is desired – add the optional salt-free seasoning.
- Every rice cooker is different, but mine has a “brown rice” option. If yours simply has a button to turn on, that is fine! It will cook that same was and turn itself to “Warm” when the rice and quinoa is ready.
Once it cools, I like to pack the quinoa into Tupperwares for the week for the days and nights I am too busy to think or make anything. It really helps! I’ll just heat it up, and eat with some pre-made meatballs from Costco, and I’ve got dinner!