Did you know you can use your rice cooker for more than just rice? Quinoa is just as simple and easy to make, with no need to use the stove! Here’s how to cook quinoa in the rice cooker.
How to Cook Quinoa in the Rice Cooker video (57 secs):
The Quinoa
We get our quinoa at Costco because we eat a lot of quinoa. It probably saves us $100 or more a year. Okay – I thought about that jokingly but it could really be true.
First, I was buying Ancient Grains from the grocery store. It was great – no quinoa complaints, but just a little expensive ($7.99 for 12 ounces). And I was buying it more a little than once a week. So it was a great day when I realized Costco sells 4.5 POUNDS of quinoa for $11.99!! That’s incredible savings (I actually compared the quinoa prices and a few other things in a separate post about things from Costco that make meal prep better).
The Liquid
Ultimately, it comes down to two main choices: water or broth. You can totally use water, and that’s fine. Your quinoa will be perfectly quinoa-y and ready for use. But using chicken broth is my number one recommendation. I’ve heard people say quinoa doesn’t have any flavor. I think those people probably ate plain quinoa cooked in water. So yeah, they were probably right. Using broth (you can also use veggie broth of course) provides a flavor profile. It gives the quinoa a starting place. A foundation for the remaining flavors of your chosen quinoa dish.
Most of the time, people use the ratio of 2 parts liquid to 1 part dry quinoa. So for one cup of quinoa, you need two cups of liquid. I quickly learned that one 14.5 ounce can of chicken broth is just short of 2 cups of liquid. I tried it anyway, and it worked perfectly. So just remember – 1 cup dry quinoa, 1-14.5 ounce can broth. PS: Also conveniently sold at Costco. I love saving $$.
The Rice Cooker
I was introduced to the Aroma Rice Cooker around when I met my husband. He used it to cook rice. And then I did too, for a while (after we joined forces). Then I started making quinoa in the old thing. Like every week at least. We’ve even used it for steaming veggies a few times (I like them roasted better). And we still cook rice in it every once in a while. My point? This rice cooker has lasted for years and we use it at least once a week. Today, it went on back to back quinoa cooking missions. No problems, whatsoever. Though it does take up some valuable storage space, I use it constantly and it’s proven itself worthy of my kitchen.
The Magic Ingredient
Coconut oil is MAGIC. Another Costco gem. I use it for everything but I’ll cut to the chase: Wipe the inside bowl of the rice cooker down with some coconut oil on a paper towel. It prevents most of the quinoa from sticking in the bowl. I swear it also provides texture and moisture to the quinoa, but I can’t prove it. I don’t know why I love this little trick so much, but it’s here to stay.
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How to Cook Quinoa in the Rice Cooker
A simple explanation of how to make the EASIEST quinoa ever, in your rice cooker!
- Total Time40 minutes
- Yield4 servings 1x
Ingredients
- 1 cup dry quinoa
- 1–14.5 ounce can of chicken broth (can sub vegetable broth or water if necessary)
- coconut oil
- pinch of salt, optional (I do not add extra salt if I use chicken broth)
- rice cooker required
Instructions
- Using a mesh strainer, rinse your quinoa under cold water for 15-20 seconds, if desired. You can also buy pre-rinsed quinoa (check the package).
- Using a paper towel, wipe coconut oil on the inside of the rice cooker dish, including the bottom and up the first half of the sides of the dish. This prevents sticking.
- Add quinoa and broth to the rice cooker. No need to stir.
- Set on white rice setting (or rice setting if no options).
- When the rice cooker beeps, open the lid and let the quinoa cool for 3-4 minutes.
- Use a fork to fluff the quinoa gently. It is now ready to be used in another recipe or put into lunch bowls made ahead. Enjoy!
- Store in an airtight container in the refrigerator for up to 4 days.
Notes
Update: Video added on 4/22/17.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Sides
- Method: Rice Cooker
Nutrition
- Serving Size: 1/4 cup dry
- Calories: 177
- Fat: 4g
- Carbohydrates: 29g
- Protein: 7g
Did You Make This?
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I love this rice cooker, and as I live in Ecuador where quinoa is easily available, However, because I love the “chewiness” of brown rice, I want to combine both quinoa and brown rice when I cook. When cooking brown rice in the cooker, it requires a 1:2 cup ratia of rice to water. However, in looking at your quinoa recipe, it appears you add less liquid. Do you think I would come out with both decent rice and quinoa if I used the 1:2 ratio?
Thanks!
Hi Susan! You’re right, my recipe uses slightly less than 2 cups of liquid so it’s not quite a 1:2 ratio. However the difference is relatively small, about 3 tablespoons of liquid, so yes I do think it would work to combine brown rice and quinoa in your rice cooker and use the 1:2 ratio. Please let me know how this turns out, it’s a very good idea!
If for some reason there is extra liquid or you find the final product too “wet”, I would leave the rice cooker on the “keep warm” function for 5-10 minutes and leave the lid open to let the steam rise. This should help get rid of a little extra moisture. Hope it works!
Yes, I agree. If it comes out too wet, the “keep warm” function might just do the trick.
Gracias!