I tried making something other than rice in my new rice cooker last night. Turns out it works just as well on quinoa as it does on brown rice.
I was in the mood for something different to go with said quinoa (ie, not broccoli or kale or squash), so I looked for inspiration in the pantry. Here's what I came up with:
2 cups quinoa, rinsed then cooked
1/2 cup raw almond slivers
1/2 cup raisins
2 tablespoons brown rice vinegar
3 gloves of garlic (or more, if you really love garlic)
1 tablespoon unfiltered extra virgin olive oil
Cook the quinoa. If you don't have a rice cooker, use a 1:2 ratio of quinoa to water on the stove. Bring to a boil, then reduce to a simmer and cover for 15-20 minutes until water is completely absorbed.
Meanwhile, finely chop the garlic. Heat olive oil over medium-low flame and add garlic. Saute for 5-7 minutes.
As soon as the quinoa is done cooking, stir in the almonds, raisins, garlic, and vinegar. Cover for at least 5 minutes, then serve warm.
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2 comments:
I heart my rice cooker. I cook everything in it except oats. For some reason it always boils over and makes a mess when I try oats.
P.S. red lentils cook in there too, with no pre-soak needed
Oats always get foamy and boil over if I don't pay attention when I cook them on the stovetop. Wonder why that is.
Thanks for the tip on red lentils, I'll have to try that!
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