Recently, I posted about getting a jump on meal planning by sharing how I oven roast chicken breasts. That recipe is a life saver for me and so is this one! I have discovered that I can prepare a whole weeks worth of quinoa in my rice cooker. I was a little skeptical when I first heard of this idea but it works, and it works beautifully.
Quinoa has become so popular that you can find it in almost every grocery store. When making your purchase, look for a brand that states the quinoa has been washed and rinsed – it will just make your life easier. Then, all you do is grab some chicken or vegetable stock, a little olive oil and fill your rice cooker. 
In about 20 to 30 minutes, you’ll have light, flavorful quinoa. For the final steps, remove the lid from your cooker to let the grain cool slightly, then using a fork, gently fluff the quinoa, incorporating a little air. At this point, I pack individual portions in glass contains and store them in the fridge until I’m ready to use. This whole process comes together in no time and really does make my week run smoothly since I don’t have to second guess what I’m having for lunch or more importantly, reach for things that are not so good for me. I eat better, feel better which is a big part of a happy life!
Links to detailed health benefits of quinoa : Health benefits of Quinoa – Medical News Today and Quinoa at a glance – The Whole Grain Council
Quinoa in the Rice Cooker Questions, Answered
It’s wonderfully simple. Rinse your quinoa first, then add it to the rice cooker with stock or water, a little olive oil, and a pinch of salt. Set it and walk away — the rice cooker does all the work. Most machines take about 20 to 30 minutes, and the result is perfectly fluffy quinoa every time. Once it’s done, give it a fluff with a fork just like you would rice.
Yes, and don’t skip this step. Quinoa has a natural coating called saponin that can make it taste bitter or soapy if you cook it without rinsing. A quick run under cold water through a fine mesh strainer takes care of it. If you want to save the step, look for pre-rinsed quinoa at the grocery store — it comes ready to cook.
So many things. I love it as a base for salads — toss it with roasted vegetables, a little olive oil, and lemon for something light and satisfying. It’s wonderful as a side dish alongside grilled chicken or fish, and it works beautifully as a substitute for rice in just about any dish. You can even use it in baking for a nutritional boost.
Cooked quinoa keeps well for up to a week in an airtight container in the refrigerator. I like to cook a big batch at the beginning of the week and use it throughout — it’s one of the best meal prep staples I know. It reheats quickly on the stovetop or in the microwave with a splash of water to freshen it up.
Ingredients
- 1 cup quinoa
- 2 cups chicken stock - vegetable stock or water can be used.
- 1 tablespoon olive oil
- pinch of salt
Instructions
- Drizzle olive oil around bowl and bottom of rice cooker
- Add quinoa, stock and salt to cooker. Turn to "cooking" or "on" setting.
- When done, remove lid from cooker, cool slightly and fluffy with a fork. Store in airtight container in refrigerator until ready to serve.
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