One of the greatest kitchen hacks I've come to learn is making quinoa in a rice cooker. It sounds kind of obvious, right? Taking a grain and putting it into a machine that cooks grains. Mind blowing.
The funny thing, though, is that whenever I mention this to people, they seem to have never thought to do it themselves.
I've spent a countless amount of days cooking quinoa via stovetop, having to boil the water, keeping an eye on it, then allowing it to simmer until complete. It was always such a tedious task, and my attention span is that of a 6 year old child at a birthday party. I almost always burnt my quinoa.
Now, I just pour it all into the rice cooker and let that baby work it's magic. It's quick, it's simple, and I don't even have to think about it until the nozzle switches from cook to keep warm.
The secret to perfect quinoa is using a 2:1 ratio. Always use 2 parts the amount of water or broth to 1 part quinoa. If you're cooking 1 cup of quinoa, you'll need 2 cups of water. 2 cups of quinoa, 4 cups of water. Easy-peasy, right?
I feel like I might insult you if I use my typical recipe layout here, so I'm not even going to attempt that. Just use the 2:1 ratio, and let your rice cooker do the rest of the work. In my little $12.99 Black & Decker from Target, it takes about 20 minutes.
Happy quinoa-ing. (sorry for saying quinoa-ing)