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How To Cook Quinoa In A Rice Cooker
www.theconsciousplantkitchen.comLearn how to cook quinoa in a rice cooker to its perfect fluffy texture and no sticking guarantee.
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/how-to-cook-quinoa-in-a-rice-cooker/ or scan the QR code here ➡️
Servings: 12 servings (1/4 cup)
Calories: 54.9kcal
Ingredients
- 1 cup Quinoa White, uncooked
- 2 cup Cold Water or broth
Optional
- 1 teaspoon Coconut Oil
- ¼ teaspoon Salt
Instructions
- Rub the rice cooker cavity bottom with coconut oil. Set aside.
- In a sieve, add uncooked quinoa and rinse under cold water to remove any dust and impurities.
- Place the rinsed quinoa in the rice cooker, top with cold water, close the rice cooker lid, and push the rice cooker start button.
- If your rice cooker doesn't have a timer and doesn't stop by itself, set a timer.
- Cook White Quinoa for 15 minutes, Brown Quinoa for 18-19 minutes, or Black Quinoa for 20-21 minutes.
- When the timer stops, remove the lid let the steam evaporate then use a fork to fluff the quinoa.
- Transfer to a large 9-inch x 11-inch baking dish and cool down at room temperature for 30 minutes.
Storage
- Store the quinoa for up to 4 days in a sealed container in the fridge or up to 3 months in the freezer. Thaw in the fridge the day before.
Nutrition
Calories: 54.9kcal | Carbohydrates: 9.1g | Protein: 2g | Fat: 1.2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 0.2g | Sodium: 49.2mg | Potassium: 79.8mg | Fiber: 1g | Vitamin A: 2IU | Calcium: 6.7mg | Iron: 0.6mg | Magnesium: 27.9mg | Phosphorus: 64.7mg | Zinc: 0.4mg