Ingredients
Quinoa
- 1 cup dry quinoa about 170 g; use the same measuring cup for quinoa and water
- 1 1/4 cups water 300 ml; for compatible quinoa or quick-grain cookers, use the manufacturer's amount when different
- 1/4 teaspoon fine salt optional
Equipment
- Rice cooker
- Fine-mesh strainer
- Standard US measuring cups or kitchen scale
Instructions
- Measure quinoa with a standard measuring cup, using the same cup for water. Rinse in a fine-mesh strainer under cool water, rubbing grains gently, then drain well.
- Transfer quinoa to the inner pot. Add 1 1/4 cups water and optional salt only if your manual supports that ratio and cycle. For a quinoa setting or marked quinoa water line, follow the model-specific instructions instead.
- Close the lid and start the quinoa or quick-grain cycle. If your cooker has only basic rice programs, consult its manual for grain settings; models do not all use the same ratio or cycle.
- When the cooker switches to warm, leave the lid closed for 5 minutes. Open and fluff with a rice paddle. If the center is still firm, add a splash of water and run a short additional cycle.
Nutrition
Serving: 1side servingCalories: 156kcalCarbohydrates: 27gProtein: 6gFat: 3gFiber: 3g
Video
Notes
Appliance variation: Zojirushi's guidance uses 1 1/4 cups water per cup quinoa on its Quick setting; some models have a quinoa line. Conventional cookers vary, so follow your manual rather than assuming one ratio fits every machine.
Nutrition: Approximate per side serving, one quarter of the recipe, with optional salt excluded. The cooked yield is roughly 2½ cups.
Cost: Estimated US$2.20 for one standard US cup (about 170 g) dry quinoa and water.
Video: Axille's Vegan Corner demonstrates a related preparation. The demonstration uses an Aroma cooker. Rice cooker ratios and settings vary, so follow the manual for your own model.
