Fluffy rice-cooker quinoa
Adapted from CHAT-0286's one-cup quinoa/two-cup water rice-cooker guidance; preparation and completion steps are newly supplied.
- YIELD
- About 3 cups cooked; 4 side servings
- PREP / WAIT
- 5 minutes
- COOK
- About 20–35 minutes, plus 5 minutes resting
Ingredients
- 1 cup dry quinoa
- 2 cups water or unsalted broth
- 1/4 tsp fine salt (optional)
- 1 tsp olive oil (optional)
Method
- Rinse quinoa in a fine-mesh sieve under cool running water and drain thoroughly.
- Place quinoa, water, optional salt and oil in the rice cooker. Follow the appliance's quinoa directions if provided; otherwise use its normal white-rice cycle and stay within its capacity limits.
- When the cycle ends, leave covered on warm for 5 minutes, then fluff with a fork.
- Taste a grain: it should be tender with a little firmness, and many grains will have visible curled germ rings. If still crunchy with a dry pot, stir in 2 tbsp water, close and cook or steam another 5–10 minutes; repeat only if necessary.
Notes & storage
- The visible curls are normal; a photograph alone cannot confirm doneness. The texture check matters.
- Cool leftovers quickly in a shallow container, refrigerate at 40°F or below and use within 3–4 days.