Stovetop

1. Rinse your quinoa for a few seconds in a fine mesh strainer, if you desire. Cook quinoa in a medium saucepan according to the package directions, substituting chicken broth for water at a 1:1 ratio.
2. When quinoa is cooked, fluff it with a fork and let it cool for a few minutes. Combine the quinoa in a medium bowl with the garlic, lime juice, cilantro and salt. Mix well and serve hot. Store covered in the refrigerator for up to 4 days.

Rice Cooker

1. Rinse your quinoa for a few seconds in a fine mesh strainer, if you desire.
2. Use coconut oil to grease the inside of your rice cooker bowl.
3. Add quinoa and 2 cups chicken broth to rice cooker, close lid and set to “rice” setting (I use the brown rice setting).
4. When quinoa is cooked, fluff it with a fork and let it cool for a few minutes. Combine the quinoa in a medium bowl with the garlic, lime juice, cilantro and salt. Mix well and serve hot. Store covered in the refrigerator for up to 4 days.

Instant Pot

1. Rinse your quinoa for a few seconds in a fine mesh strainer, if you desire.
2. Use coconut oil to grease the inside of Instant Pot cooking insert.
3. Add quinoa and 1 1/4 cups chicken broth to the Instant Pot. Jiggle the Instant Pot insert to make sure all the quinoa is covered with water.
4. Place the lid on, make sure the steam release is Sealed, and set the Instant Pot to Manual or Pressure Cook for 1 minute. When it’s done pressure cooking, let the steam naturally release for 10 minutes, then hit the quick release valve. The quinoa will continue to cook during this time.
5. After the float valve has gone down, remove the lid and fluff your quinoa with a fork. Let the quinoa cool for a couple minutes.
6. Combine the quinoa in a medium bowl with the garlic, lime juice, cilantro and salt. Mix well and serve hot. Store in an airtight container in the refrigerator for up to 4 days.