Quinoa in a Rice Cooker
A simple, fail-proof method to cook light, fluffy quinoa using a rice cooker. With the right water ratio, proper rinsing, and a short rest time, you’ll get perfectly cooked quinoa every time—no stirring, no burning, and no guesswork.
Ingredients
- 1 cup quinoa
- 2 cups water or broth
- ¼ teaspoon salt optional
- 1 teaspoon oil or butter optional
Instructions
- Rinse quinoa in a fine strainer under running water for 30–40 seconds; drain well.
- Add rinsed quinoa to the rice cooker bowl.
- Pour in water or broth; add salt and oil/butter if using.
- Close the lid and select the white rice / regular cook setting.
- Let cook undisturbed (about 15 minutes) until the cooker switches to warm.
- Keep the lid closed and let quinoa rest for 5 minutes.
- Open and fluff gently with a fork before serving.
Notes
Correct ratio: 1 cup quinoa : 2 cups water (use 1¾ cups water for firmer quinoa).
Always rinse to remove bitterness from the natural coating (saponin).
Do not open the lid while cooking.
Use broth, garlic, or a bay leaf for extra flavor.
Store cooled quinoa in the fridge up to 5 days or freeze up to 2 months.
Reheat with a sprinkle of water and fluff before serving.
Works the same for white, red, or black quinoa.