20-Minute Rice Cooker Quinoa Recipe

Photo of Cooked Quinoa in a Rice Cooker with a serving spoon and cloth napkin next to it.

20-Minute Rice Cooker Quinoa Recipe

This rice cooker quinoa comes out fluffy in about 20 minutes, and you never have to watch a pot. Rinse it, add two parts broth to one part quinoa, and press the button. You'll have a fridge full of cooked quinoa ready for salads, bowls, and quick weeknight dinners.

Course Main

Cuisine Gluten Free

Diet Gluten Free, Vegan, Vegetarian

Keyword quinoa, rice cooker

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 104kcal

Author Wendy Polisi

Ingredients

1 cup quinoa
Olive Oil Spray or a spoon of coconut oil
2 cups liquid vegetable broth, juice or water

US Customary - Metric

Instructions

Place quinoa in a fine mesh strainer and rinse with cold water, until the water runs clear.
Spray the bottom of the rice cooker with olive oil.
Place the quinoa in the rice cooker.
Add 2 cups of liquid.
Turn the rice cooker on and cook for 15 minutes. (Use the white rice setting if you have one.)
Unplug the rice cooker and allow to sit for 5 more minutes.
Fluff and serve.

Notes

I often buy pre-rinsed quinoa but I still rinse it. Whether you do or not is a personal choice, but I find well-rinsed quinoa easier to digest.

Storage

You can keep cooked quinoa in a sealed container in the fridge for up to five days.

It may be frozen for up to three months. Remove from the freezer and thaw overnight in the fridge before using.

Nutrition