How To Cook Quinoa Barley Blend In Rice Cooker

Rice cookers can be used to prepare a variety of grains, including quinoa and barley. Cooking quinoa in a rice cooker is easy and hands-off, resulting in perfectly fluffy quinoa every time. The same is true for barley, especially pearled barley. To cook a quinoa barley blend in a rice cooker, simply add the desired amount of grains, water, and a pinch of salt to the cooker and let it cook. The ratio of grains to water will vary depending on the type of barley used, but a good rule of thumb is to use 2 cups of water for every 1 cup of grains.

Rinse the quinoa

Rinsing quinoa is an important step in preparing the grain for cooking. Quinoa has a natural coating called saponin, which is a self-defence mechanism that protects the quinoa plant from microbes, fungi, birds, insects and other foraging animals. Saponin has a bitter, soapy flavour that can permeate cooked quinoa unless it is removed. While most commercially sold quinoa has already undergone a process to remove the coating, it is still a good idea to give it a rinse to remove any residual saponin, which some people are very sensitive to.

Rinsing quinoa is simple, and can be done in a few different ways. The most common method is to use a fine-mesh strainer with small enough holes that the tiny grains won't slip through. Place the desired amount of quinoa in the strainer and rinse it under cold running water for about 30-45 seconds, or until the water runs clear. Shake the strainer occasionally or stir the quinoa with your fingers to ensure all the grains are rinsed. Drain the quinoa fully by setting the strainer over an empty bowl.

If you don't have a fine-mesh strainer, there are a few alternative methods you can use to rinse your quinoa:

• Coffee Filter: Line the basket of your coffee maker with a clean filter. Place the quinoa in the filter and rinse it under cold running water, swirling the quinoa occasionally, for about 1 minute. Allow to drain thoroughly.
• Cloth: Use cheesecloth, a clean white t-shirt, a fabric nut-milk bag or a vegetable storage bag. Place the quinoa in the centre, twist the top to secure, then rinse under cold running water for 1 minute. Lightly massage the bag to distribute the water, then squeeze gently to remove excess water.
• Bowl: Place the quinoa in a large bowl and cover with several inches of cold water. Stir the quinoa, then tilt the bowl to drain the water off, using your hand or a pot lid to prevent grains from escaping. Repeat until the water runs clear and no noticeable suds form on the surface. Drain the quinoa well.
• Pot: Place the quinoa in a pot, add a bunch of water, swirl it around and let it settle. Slowly pour out the cloudy water, leaving the quinoa behind. Repeat if the water is still cloudy.

Add quinoa, water and salt to the rice cooker

To cook quinoa in a rice cooker, start by rinsing the quinoa in cold water to remove the bitter coating. Then, add the quinoa to the rice cooker, along with the water and salt. The ratio should be 1 cup of quinoa to 1 3/4 cups of water.

Some rice cookers have a specific setting for cooking quinoa, so be sure to select that if it's available. If not, simply turn on the rice cooker and let it do its magic. The quinoa will usually be done in around 30 minutes, but this may vary depending on your rice cooker.

Once the cooker has turned off, let the quinoa sit for a few minutes to finish steaming. Then, open the lid and fluff the quinoa with a fork to loosen any compacted grains. And that's it! You now have perfectly cooked quinoa that is fluffy and delicious.

Use the white rice setting

Using the white rice setting on your rice cooker is a great way to prepare quinoa. It's a straightforward process that delivers perfect, fluffy quinoa every time. Here's a step-by-step guide:

Step 1: Prepare the Quinoa

First, rinse the quinoa in cold water. Place it in a fine mesh strainer or sieve and hold it under running water, swishing it around with your hands. This step is important as it removes the seed's bitter coating. If your quinoa is pre-rinsed, you can give it a quick rinse anyway, just to be sure.

Step 2: Add Ingredients to the Rice Cooker

After rinsing, add the quinoa to your rice cooker. The ratio is typically 2 cups of water or broth to 1 cup of quinoa. You can also add a pinch or 1/2 teaspoon of salt to taste, and a tablespoon of oil (optional) to prevent sticking. Stir the ingredients together.

Step 3: Use the White Rice Setting

Cover the rice cooker and turn it on, selecting the white rice setting. Both white rice and quinoa take around 15 minutes to cook. Do not lift the lid during the cooking process, as this will prevent proper steaming. If your rice cooker does not have a white rice setting, simply press the 'cook' button.

Step 4: Let the Quinoa Rest

Once the rice cooker has automatically shut off, or the timer reaches around 15 minutes, let the quinoa rest for 3 to 5 minutes. Keep the lid on during this time to allow the quinoa to finish steaming.

Step 5: Fluff and Serve

After resting, open the lid and fluff the quinoa gently with a fork. This will help loosen any grains that are compacted or stuck together, resulting in a lighter texture. Now your quinoa is ready to serve!

Tips and Variations:

• If you want to add more flavour to your quinoa, you can substitute water with vegetable or chicken stock/broth.
• You can also add spices like cumin, lime juice, cilantro, curry powder, Chinese five-spice powder, or Cajun seasoning.
• For a breakfast option, try cooking the quinoa in coconut milk instead of water, and add toppings like fresh fruit, honey, or cinnamon.
• To store leftover quinoa, place it in an airtight container and refrigerate for up to 5 days, or freeze for up to 2 months.

Fluff the quinoa with a fork

Fluffing the quinoa with a fork is the final step in cooking quinoa in a rice cooker. Once the quinoa is done cooking, it should be left to rest for a few minutes before fluffing it with a fork. This helps to ensure that any last bits of moisture are absorbed, and it will give the quinoa a lighter texture.

Fluffing the quinoa with a fork is an important step because it helps to separate the grains and prevent them from sticking together. This will give the quinoa a fluffier and more airy texture, rather than a dense and clumpy texture. It also helps to mix any seasonings or flavourings that have been added to the quinoa, ensuring that they are evenly distributed throughout the dish.

When fluffing the quinoa, it is important to be gentle and avoid mashing or pressing down on the grains. Simply use the fork to lift and separate the grains, being careful not to be too rough or aggressive.

Once the quinoa has been fluffed, it is ready to be served. It can be eaten plain, or it can be incorporated into other dishes such as salads, grain bowls, or chilli. It can also be stored in an airtight container in the refrigerator for up to 5 days, or frozen for up to 2 months.

Serve or store

Once your quinoa is cooked, it's time to serve or store it.

Serve

If you're serving the quinoa straight from the rice cooker, use a fork to fluff it up. You can serve it plain, as a substitute for rice, or incorporate it into dishes and other sides. For example, you can chill your quinoa and mix it with vinaigrette and shredded vegetables to make a cold quinoa salad.

Store

If you have any leftover quinoa, put it into an airtight container and store it in the fridge for up to five days. You can also freeze the quinoa for up to two months. To defrost it, put the container in the refrigerator overnight.

Frequently asked questions