Simmer 30 minutes or until all water is absorbed whichever is longer. Minutes to Cook: 30. Add rice and quinoa. Reduce heat to simmer. Directions. Number of Servings: 8. The best part is, you don’t have to memorize a new ratio — you’ll use the same exact one you use to cook quinoa on the stove : 1 cup quinoa to 1 3/4 cups water . Rinse under cold water; drain. 1 c white rice 1/2 c quinoa. Ingredients. While rice cooks, immerse quinoa in a bowl of cold water, scrub lightly with the palms of your hands for about 1 minute, then pour into a fine mesh strainer. My husband doesn’t like straight quinoa, but I like added that extra bit of protein to our whole grain mix. Simply rinse the quinoa in a fine-mesh strainer, drain it, and add it to the rice cooker with the water and 1/2 teaspoon kosher salt. The typical rice ratio is 2:1 (water:rice) just like on the stove. Most often, I do a combination of brown rice and quinoa. In a 2-quart saucepan, combine 2 cups water, 1/2 teaspoon salt, and 1 tablespoon oil; bring to a boil over high heat. Sweeten up ordinary white rice with quinoa. Bring 3 c water to a boil. Reduce heat and simmer until broth is absorbed and quinoa is tender, about 20 minutes. Return to boil. Stir in basmati rice, quinoa, tomatoes, raisins, parsley, salt, pepper, allspice, and sage. Bring vegetable broth to a boil in a large saucepan. This foolproof method for deliciously moist rice is the same one I use for white rice, brown rice, and quinoa. Minutes to Prepare: 5.