Cooking Quinoa

i cooked quinoa for the first time yesterday. i cooked it in the rice cooker, just as i would cook rice. my rice cooker has a setting whereby after it is turned on for several minutes it makes a sound and then the timer gets activated with 12 minutes more cooking to be done. That's when i switched my rice cooker from cooking mode to 'keep warm' mode. because quinoa cooks more quickly than rice and it would have burnt if i would have cooked it for the full cooking duration. ratio of water is the same as i use when cooking white rice. it had a nice taste and it was very filling. it is also of course very nutritious. i ate it with some matar-gobhi sabzi i had prepared myself with fresh ginger, hing (asafoetida), turmeric, and fresh parsley--all cooked in olive oil. i use lite salt in my cooking; this has 50% less sodium being a mix of sodium and potassium chloride.
besides quinoa i now want to try cooking bulgur wheat which has a lot more fibre than quinoa and is also very nutritious. It is used in making tabouleh salad, and Indians use it for making a kind of porridge (daliya). My plan is to cook it like a grain and eat it with vegetables. i can't cook bulgur wheat in the rice cooker though based on some research i did.
I also plan to make quinoa upma in future.

Rashmun wrote:i cooked quinoa for the first time yesterday. i cooked it in the rice cooker, just as i would cook rice. my rice cooker has a setting whereby after it is turned on for several minutes it makes a sound and then the timer gets activated with 12 minutes more cooking to be done. That's when i switched my rice cooker from cooking mode to 'keep warm' mode. because quinoa cooks more quickly than rice and it would have burnt if i would have cooked it for the full cooking duration. ratio of water is the same as i use when cooking white rice. it had a nice taste and it was very filling. it is also of course very nutritious. i ate it with some matar-gobhi sabzi i had prepared myself with fresh ginger, hing (asafoetida), turmeric, and fresh parsley--all cooked in olive oil. i use lite salt in my cooking; this has 50% less sodium being a mix of sodium and potassium chloride.
besides quinoa i now want to try cooking bulgur wheat which has a lot more fibre than quinoa and is also very nutritious. It is used in making tabouleh salad, and Indians use it for making a kind of porridge (daliya). My plan is to cook it like a grain and eat it with vegetables. i can't cook bulgur wheat in the rice cooker though based on some research i did.
I also plan to make quinoa upma in future.

i also had lots of plain yogurt to accompany the quinoa and gobhi-matar sabzi.