I have been cooking with quinoa a lot lately and each time I have had to boil it up. It never occurred to me to cook it in a larger amount, in a rice cooker. But that is what I did the other day. Not only was it quick and easy, but also tasty.I got the directions on how to do this via this fabulous website Low Fat Vegan Chef which I highly recommend you check out.
What you will need:
1 and a half cups dry quinoa (red, black or white)
1 and a half cups of water, veggie broth (I use Marigold Vegan Swiss Vegetable Bouillon Powder)
You can also add lemon juice (2-3 tbsp) or parsley flakes, etc. Whatever takes your fancy, really.
Method:
Soak the quinoa in cold water for about 15 mins.
Drain and rinse the quinoa using a fine mesh strainer until the water is clear and not foamy.
Place in the rice cooker along with the water/broth and seasonings.
Set to white rice setting a cook.
When cooking cycle is complete, let it steam for about 10 mins and then fluff with a fork and serve.
I had my quinoa with some steamed veggies and the following day, had the leftovers in a salad, which was delicious. Something about quinoa and fresh tomatoes in a salad with a little olive oil and herb salt .....mmmm! Hit the spot.
Oh, and if you don't have a rice cooker, seriously consider getting one. They are not all that pricey and you can pick one up at department stores such as K-mart. Unless I am adding it to a soup, I never boil rice now.
