If you do not own a cute little rice cooker, I highly recommend getting one! It makes cooking quinoa and rice so easy, because it pretty much does it all for you. Plus, it doesn’t require any extra watching or stirring. You can even get creative and add more ingredients to the rice cooker; it doesn’t need to be just plain rice. This quinoa dish makes a wonderful side. I made this the other night with some barbecue chicken. We had some left overs, so for lunch the next day I added the cold quinoa left overs on top of my chicken salad for lunch. It was filling, and delicious.
what you need: (serves 2-4)
- 1 cup quinoa
- 2 cups chicken broth
- 1-1/2 tsp garlic salt
- 1/2 tsp pepper
- 2 cups frozen vegetable medley
what you do:
- Rinse quinoa, and add to a rice cooker. Add chicken broth, garlic salt, pepper, and vegetable medley. Stir well.
- Cook until the rice cooker says it’s done. (It will take about 45 minutes.)
- If you do not have a rice cooker, pour everything into a sauce pan and heat on high. Bring to boil. Cook, stirring occasionally, until there isn’t anymore liquid and everything is cooked through.