Ingredients:
3 cups quinoa
4 cups water
2 tsp sea salt
¼ cup olive oil
¼ tsp ground saffron
½ tsp Kashmiri Garam Masala
Procedure:
Wash the quinoa by placing it in a fine mesh colander and rinsing thoroughly.
To cook the quinoa in a rice cooker: place all the ingredients in the rice cooker bowl. Use a long-handled wooden spoon to stir gently for 1 minute to dissolve the salt. Cover, set the rice cooker timer to 30 minutes and switch on.
To cook the quinoa on the stovetop: Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring.
Fluff the cooked quinoa with a fork and serve as you would rice.
