Rice cooker Basmati and Quinoa

by Jonathan Cheung

Simple and easy rice and quinoa recipe makes a great side or a meal base. It is even delicious cold or added to a salad for lunch the next day!

[Total: 4 Average: 4.3]
Rice cooker Basmati & Quinoa


  • 3/4 cup/180mL Dainty Basmati rice
  • 3/4 cup/180mL Quinoa, rinsed and drained
  • 3 cups/750mL Vegetable or Chicken stock
  • 1 Carrot, peeled and diced
  • 1/4 cup/65mL Frozen, or fresh, Green Beans, trimmed and cut into 1/2 inch pieces
  • 1/4 cup/65mL Frozen, or fresh, Corn kernels
  • 2 tbsp Butter
  • Salt & Pepper
  • Garnish: fresh chopped green herbs of choice



Place the Basmati rice and Quinoa into the bowl of your rice cooker. Add stock, butter, and vegetables. Close the lid and cook.


After cooking is done, allow to sit for 5 minutes on 'warm'. After resting gently fold together and season with salt and pepper. Serve.

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