Quinoa is such a useful food to have in your pantry. It’s healthy and contains a complete profile of amino acids. It’s actually a seed, not a grain, so provides fantastic energy. The benefits of quinoa are vast!
Quinoa is rich in protein, iron, fiber, lysine, magnesium and vitamin B2.
You can use quinoa as a healthy, higher protein substitute for rice or as a gluten-free substitute for cous cous. Quinoa is a great addition to your salads as well as thrown into vegetable soups. You can also treat it similar to oats and make a porridge with it.
Here’s How to Cook Quinoa in a Rice Cooker:
- 1 cup quinoa
- 2.5 cups water
- Place the quinoa in a fine mesh strainer and rinse it under running water, rinsing thoroughly.
- Use the white rice setting.
- Don’t leave your quinoa in the rice cooker on warm mode. Remove your quinoa immediately to prevent a mushy texture.
- You can also experiment by cooking your quinoa with a vegetable or chicken stock cube to add extra flavour. I like these ones because they’re low sodium and vegan.