Though this recipe calls for using a rice cooker, the dish can be prepared on the stove. Cook ingredients in a heavy-bottomed pan, simmering about 30 minutes or until the quinoa is tender. Then turn off the heat and let it stand, covered, for 10 minutes before serving. 

Melanie Kosaka suggests using the quinoa as a filling for lettuce wraps. Top with such items as avocado, salsa, diced tomatoes, sliced olives, shredded cheese, jalapenos and sour cream. She recommends using Manoa or romaine lettuce leaves.

Change up the ingredients and transform the flavor palette: Go Asian using pork, shiitake mushrooms and dashi in place of the beef, vegetables and seasonings listed here.

Rice Cooker Quinoa ‘Spanish Rice’
Chef Sharon Kobayashi

1 pound ground beef (or turkey)
1-1/4 cup quinoa (substitute with brown rice)
1/4 cup marinara sauce (use favorite jar brand)
1/4 cup salsa (favorite jar brand)
2 bell peppers, diced small
2 carrots, peeled and grated
2 teaspoons chili powder
1/2 teaspoon dried thyme
2 teaspoons salt, or to taste
1/2 teaspoon black pepper, or to taste
1 (15-ounce) can fat-free beef broth 

Add all ingredients except beef and broth to 10-cup rice cooker. Mix well to combine. Break up beef into small chunks and add to pot. Add broth and turn on cooker. When cooker goes off, let quinoa steam additional 10 minutes (a total of about 70 minutes cooking time), then gently fluff before serving.

Note: Brown rice might take an additional 20 to 30 minutes. Serves 5 to 6.

Approximate nutritional information, per serving (based on 5 servings and 10 percent fat ground beef): 360 calories, 12 g fat, 4 g saturated fat, 60 mg cholesterol, greater than 1,300 mg sodium, 36 g carbohydrate, 6 g fiber, 4 g sugar, 26 g protein