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How to Cook Quinoa in a Rice Cooker Recipe

Pocker Emily
Plain quinoa showing the result of how to cook quinoa in a rice cooker
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Plain white quinoa for a basic automatic rice cooker, with manufacturer directions taking priority.
Estimated Recipe CostEstimated US$4.20 for the whole 4-serving batch; about $1.05 per portion, depending on brand and store.
Prep Time 5 minutes
Cook Time 30 minutes
Resting 5 minutes
Total Time 40 minutes
Servings: 4 side portions
Course: Side Dish
Calories: 154
Ingredients Equipment Instructions Nutrition Video Notes

Ingredients
  

Plain quinoa
  • 1 US cup dry white quinoa about 170 g
  • 2 US cups water 480 mL; replace with the manufacturer’s quinoa amount when specified
  • 1/4 teaspoon fine salt optional; included in nutrition estimate

Equipment

  • 1 Automatic rice cooker Check the model’s quinoa instructions and minimum capacity
  • 1 Fine-mesh strainer
  • 1 Measuring cup US cup 240 mL; do not mix with a smaller rice cup
  • 1 Rice paddle

Instructions
 

  1. Read the quinoa directions and capacity limits for your model. Use its recommended water ratio and program when supplied. The 1:2 ratio here is a starting method for a basic automatic rice cooker without separate quinoa instructions, not a pressure cooker.
  2. Measure the quinoa with a standard US measuring cup or weigh 170 g. Rinse in a fine mesh strainer under cool running water, then drain thoroughly.
  3. Add drained quinoa, measured water and salt to the inner pot. Stir to level the grain. Wipe the pot exterior dry, place it in the cooker, close the lid, and run the white rice/standard cycle, unless the maker specifies a quinoa setting. Allow about 20–35 minutes; machine cycles vary.
  4. When the cycle finishes, leave covered for 5 minutes, then open carefully away from your face. Fluff with the paddle. Grains should be tender with visible curled germ rings and no pool of water. Transfer to a bowl rather than leaving on keep-warm.

Nutrition

Calories: 154kcalCarbohydrates: 29gProtein: 5.4gFat: 1.8gSodium: 147mgFiber: 4.5gSugar: 0.9g

Video

Notes

Do not use rice fill lines for quinoa unless your manual tells you to. Never force the cooking switch or exceed grain capacity. Red or tri-color quinoa can retain a firmer bite. Refrigerate in shallow containers within 2 hours; use within 3–4 days and reheat to 165°F (74°C). Nutrition is estimated per quarter batch using 170 g dry quinoa and all optional salt, based on the Bob’s Red Mill white-quinoa label; toppings and broth are excluded. Video: Matt Degen of I Want To Cook demonstrates quinoa in a rice cooker and discusses rice-cup measurement. This card uses standard US cups, a plain unsweetened base and an explicit manufacturer-first water rule; use the written quantities for your cooker.

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