Whether you’re gluten-free or not, you can’t avoid quinoa. It’s as ubiquitous as kale, but thankfully, a lot more tasty. I use it in everything from salads to side dishes. I even use it to top my yogurt – this recipe, by Jillian Michaels, for quinoa crunch is one of my favorites
But if you’re anything like me, you sometimes find yourself making mushy quinoa, despite following the package instructions to a T. That’s why I’m so excited to share this secret to making perfectly cooked quinoa, every time: break out your rice cooker!
I learned this trick from the owner of Lockwood Table in Solana Beach, where you can often find me with my blogging BFF Liz of Liz the Chef. Here’s the deal: use less water than the package calls for to ensure perfect quinoa that pops in your mouth. I use a cheap rice cooker from Target on the “white rice” setting.
Ooops! I haven’t told you the secret ratio yet. Here it is: 1 1/2 cups water to 1 cup quinoa, combined in a rice cooker and cooked via the “white rice” setting and you’re good to go. Be sure to fluff it with a fork one the cooking cycle ends. Then store in a glass container in the fridge for up to a week.