Ingredients:

  • 1 cup White Quinoa (un-pre-rinsed)
  • 1 ¾ cups Liquid (Water or Broth)
  • ½ teaspoon Fine Sea Salt
  • 1 teaspoon Olive Oil or Butter (Optional)

Instructions:

  1. Rinse Thoroughly: Place the dry quinoa in a fine-mesh sieve. Rinse under cold running water for a full 60 seconds, agitating the quinoa with your hand. This removes saponin, which causes bitterness. Shake the sieve vigorously to drain well.
  2. Combine Ingredients: Transfer the rinsed quinoa, measured liquid (water or broth), salt, and optional oil/butter into the bowl of the rice cooker (or heavy-bottomed saucepan).
  3. Set to Cook (Rice Cooker Method): Secure the lid. Select the 'White Rice' or 'Cook' setting. Allow the machine to run its full cycle (15–20 minutes). Crucially: Do not lift the lid during cooking!
  4. Rest and Steam (The Secret Weapon): Once the rice cooker switches to 'Warm' (or immediately after the liquid is absorbed if using stovetop), turn the heat off but do not lift the lid. Allow the quinoa to rest, undisturbed, for a minimum of 10 minutes. This steaming period ensures the grains fully hydrate and ‘pop’.
  5. Fluff and Serve: After the rest period, carefully remove the lid. Use a fork to gently fluff the quinoa, separating the grains. Adjust seasoning to taste and serve immediately, or cool for later use.