Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth or water
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 tablespoon freshly chopped parsley (optional)
  • Lemon wedges for garnish (optional)

Instructions:

  1. Rinse quinoa under cold water in a fine mesh strainer to remove bitterness.
  2. In the rice cooker with a stainless steel inner pot, combine rinsed quinoa, vegetable broth (or water), olive oil, sea salt, garlic powder, onion powder, oregano, and thyme.
  3. Close the rice cooker lid and select the cook setting.
  4. Once the rice cooker switches to keep warm (approx. 20 minutes), let it sit for an additional 5 minutes to steam.
  5. Open the lid and fluff the quinoa gently with a fork.
  6. Stir in freshly chopped parsley if desired.
  7. Serve warm with lemon wedges for a zesty finish.