I have been using a rice cookers for several years and I am currently on my second one. The one I have has two setting, one for white rice and one for brown rice. I have consistently cooked either brown or white rice and nothing else, it does have a steaming basket but I have yet to try it. A few weeks ago my son purchased a rice cooker for his apartment and read the instruction book, something I had neglected to do since mine only had two buttons and I think I can tell if its brown or white rice. He informed me that his rice cooker could also cook quinoa and had a button specifically for that purpose. I curiously went to my stash of instruction manuals and fished out the one for my rice cooker, but there was no mention of quinoa or any other grains that could be cooked in there. Having burned quinoa on my stove top before I was anxious to give my rice cooker a try. Using a 2/1 ratio, 2 parts water to 1 part quinoa, I clicked the white rice button and waited.
Quinoa is a seed related to the beet and chard families that looks and tastes like a grain but packs as much protein as meat. It is versatile and can go almost anywhere a grain can go. It can replace rice in a stir-fry or couscous in a salad. You can even eat it in the morning instead of oatmeal. Quinoa is gluten free and easy to digest. Quinoa is native to Andean cultures and the Incas referred to is as “mother of all grains”.
The light on my rice cooker clicked from red to green indicating that it was finished. Tentatively opening the lid I found to my delight that it was fluffy and steamy, and a success. No longer will I accidentally burn quinoa to the bottom of my pans, my rice cooker has a new purpose.