{"id":24063,"date":"2011-09-27T08:53:37","date_gmt":"2011-09-27T15:53:37","guid":{"rendered":"http:\/\/www.110pounds.com\/?p=24063"},"modified":"2011-09-27T08:53:37","modified_gmt":"2011-09-27T15:53:37","slug":"easiest-quinoa-and-salmon","status":"publish","type":"post","link":"https:\/\/www.110pounds.com\/?p=24063","title":{"rendered":"Easiest Quinoa and Salmon"},"content":{"rendered":"<p>As soon as I saw Evan&#8217;s &#8220;<a href=\"http:\/\/www.thewannabechef.net\/2011\/09\/23\/how-to-cook-quinoa-in-a-rice-cooker\/\">How To Make Quinoa in a Rice Cooker<\/a>&#8221; I saved it in my inbox as a &#8220;Do ASAP&#8221; recipe. I love quinoa, in fact I prefer it over regular rice, and it&#8217;s such a versatile food that you can add anything to it to change the flavors.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0656.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-24067\" title=\"IMG_0656\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0656-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0656-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0656-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nI chopped sweet Walla Walla Onions and baby carrots to go into the quinoa. I&#8217;ve never used my rice cooker as a skillet to saute other foods and it was a <em>great<\/em> idea! It was an easy way to make a one-pot meal. Here&#8217;s the recipe:<\/p>\n<blockquote>\n<h3 align=\"center\"><span style=\"text-decoration: underline;\"><strong><span style=\"color: #000080; font-family: Georgia; font-size: small; text-decoration: underline;\">How To Cook Quinoa In A Rice Cooker<\/span><\/strong><\/span><\/h3>\n<p><span style=\"color: #000080; font-family: Georgia; font-size: small;\">Prep time: 5 minutes<\/span><\/p>\n<p><span style=\"color: #000080; font-family: Georgia; font-size: small;\">Cook time: 30 minutes<\/span><\/p>\n<p><span style=\"color: #000080; font-family: Georgia; font-size: small;\">Ingredients(Makes 4 servings):<\/span><\/p>\n<ul>\n<ul>\n<li><span style=\"color: #000080; font-family: Georgia; font-size: small;\">1\/2 an onion, small diced<\/span><\/li>\n<li><span style=\"color: #000080; font-family: Georgia; font-size: small;\">1 large carrot, small diced<\/span><\/li>\n<li><span style=\"color: #000080; font-family: Georgia; font-size: small;\">2 Tablespoons olive oil<\/span><\/li>\n<li><span style=\"color: #000080; font-family: Georgia; font-size: small;\">1 cup quinoa, rinsed and drained<\/span><\/li>\n<li><span style=\"color: #000080; font-family: Georgia; font-size: small;\">2 1\/2 cups water or stock<\/span><\/li>\n<li><span style=\"color: #000080; font-family: Georgia; font-size: small;\">3\/4 teaspoon salt\u00a0<\/span><\/li>\n<\/ul>\n<\/ul>\n<p><span style=\"color: #000080;\">Method:<\/span><\/p>\n<ol>\n<li><span style=\"color: #000080;\">\u201cSaut\u00e9\u201d the carrots and onion in the bottom of the rice cooker by cooking them in the oil on a high-heat setting until the onions are translucent.<\/span><\/li>\n<li><span style=\"color: #000080;\">Add in the quinoa, liquid, and seasoning if using. Close the lid on the rice cooker and cook on high for 15-20 minutes until the liquid has boiled off. The quinoa will be ready when it has doubled in volume and a \u201ctail\u201d sprouts from the end.<\/span><\/li>\n<li><span style=\"color: #000080;\">Fluff the quinoa with a serving spoon and serve hot or let cool and store in a sealed container in the refrigerator for 2-3 days.<\/span><\/li>\n<\/ol>\n<\/blockquote>\n<p>My rice cooker didn&#8217;t get hot enough unless I closed the lid so I sprinkled olive oil on the bottom of the cooker and added the carrots and onions then closed the lid. I opened it every few minutes to stir it.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0657.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-24068\" title=\"IMG_0657\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0657-225x300.jpg\" alt=\"\" width=\"225\" height=\"300\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0657-225x300.jpg 225w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0657-768x1024.jpg 768w\" sizes=\"(max-width: 225px) 100vw, 225px\" \/><\/a><br \/>\nI used 2 cups of chicken broth and 1\/2 cup of water and then added the quinoa to the rice cooker. While the quinoa was cooking, I munched on a quick salad and prepared the fish to go into the oven. Timing fish is still something I&#8217;m working on.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0658.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-24069\" title=\"IMG_0658\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0658-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0658-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0658-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nFor the fish I used an old favorite recipe: <a href=\"http:\/\/www.110pounds.com\/?p=7043\">salmon with brown sugar glaze<\/a>. It&#8217;s so easy to make and I <em>always<\/em> have all the ingredients on hand. All it is is brown sugar and dijon mustard. Mix to your liking. I season the fish with a little salt and pepper before adding the glaze.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/salmon1.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-24078\" title=\"salmon\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/salmon1-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/salmon1-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/salmon1-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nI wrapped the salmon loosely in foil and baked them at 350 degrees for about 18 minutes. The quinoa wasn&#8217;t quite ready yet so I took the fish out but left it in the foil to stay warm (and it worked). See what I mean about the timing?<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0659.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-24070\" title=\"IMG_0659\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0659-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0659-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0659-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nThe verdict: the quinoa was delicious. The onions and carrots had cooked down and were mild in flavor but they added some depth to the quinoa. I liked it a lot and started thinking about other things I could add to it.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0661.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-24072\" title=\"IMG_0661\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0661-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0661-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0661-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nThe salmon with the glaze went nicely with it too. I think peas or maybe broccoli florets would be a nice addition to the quinoa for next time and it would add a little color to it.<\/p>\n<p><a href=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0662.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-24073\" title=\"IMG_0662\" src=\"http:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0662-300x225.jpg\" alt=\"\" width=\"300\" height=\"225\" srcset=\"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0662-300x225.jpg 300w, https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0662-1024x768.jpg 1024w\" sizes=\"(max-width: 300px) 100vw, 300px\" \/><\/a><br \/>\nThis meal was super easy and from start to finish took about 35 minutes. Once both the fish and quinoa were cooking I cleaned up some of the dishes while I waited. I really liked this dinner.<\/p>\n<p>I took the leftover quinoa to work for lunch and added some chickpeas to it. It was a great leftover, too. This is the third recipe of Evan&#8217;s I&#8217;ve tried that&#8217;s been a winner. Yum!<\/p>\n<p><em><strong>QUESTION: Have you tried cooking quinoa like this? What would you add to it?<\/strong><\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>As soon as I saw Evan&#8217;s &#8220;How To Make Quinoa in a Rice Cooker&#8221; I saved it in my inbox as a &#8220;Do ASAP&#8221; recipe. I love quinoa, in fact I prefer it over regular rice, and it&#8217;s such a versatile food that you can add anything to it to change the flavors. I chopped [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":24073,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_s2mail":"","footnotes":""},"categories":[55,315,2372,104,107,1785,152,3205,193,194,212,230,231,237,288],"tags":[4554,3822,4555,4558,4556,4557,921,993,8712,8749],"jetpack_featured_media_url":"https:\/\/www.110pounds.com\/wp-content\/uploads\/2011\/09\/IMG_0662.jpg","_links":{"self":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/24063"}],"collection":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=24063"}],"version-history":[{"count":14,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/24063\/revisions"}],"predecessor-version":[{"id":24088,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/posts\/24063\/revisions\/24088"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=\/wp\/v2\/media\/24073"}],"wp:attachment":[{"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=24063"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=24063"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.110pounds.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=24063"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}