Begin by rinsing the quinoa under cold water. I like using a fine-mesh strainer for this. Give it a good rinse for about 30 seconds. This process helps remove quinoa’s natural coating, called saponin, which can impart a bitter taste if not washed away.

Now, here comes the easy part! Add the rinsed quinoa to your rice cooker. Pour in the chilled water or vegetable broth—both work nicely here. I often opt for broth to enhance the flavor.

Stir in the minced garlic and coconut oil. The coconut oil adds a touch of richness, while the garlic gives a savory punch.

Sprinkle the sea salt over the mixture. It’s essential to season effectively; this is where flavor begins!

Close the lid of your rice cooker and initiate the cooking cycle. Most rice cookers have a button just for this! If yours doesn’t, use the white rice setting.

When the cooking cycle is complete, let the quinoa sit for about five minutes with the lid closed. This step allows for any extra moisture to be absorbed and gives the grains a chance to fluff up beautifully.

Finally, use a fork to fluff the quinoa gently. You’ll see how it transforms! Stir in the freshly chopped cilantro for added flavor and color. Ready to serve!