Add rice and quinoa. The typical rice ratio is 2:1 (water:rice) just like on the stove. 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. Stir in basmati rice, quinoa, tomatoes, raisins, parsley, salt, pepper, allspice, and sage. Reduce heat and simmer until broth is absorbed and quinoa is tender, about 20 minutes. My husband doesn’t like straight quinoa, but I like added that extra bit of protein to our whole grain mix. Directions. Return to boil. 1 c white rice 1/2 c quinoa. Ingredients. Rinse under cold water; drain. In a 2-quart saucepan, combine 2 cups water, 1/2 teaspoon salt, and 1 tablespoon oil; bring to a boil over high heat. Most often, I do a combination of brown rice and quinoa. This foolproof method for deliciously moist rice is the same one I use for white rice, brown rice, and quinoa. Simmer 30 minutes or until all water is absorbed whichever is longer. Minutes to Prepare: 5. 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 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 . Sweeten up ordinary white rice with quinoa. Number of Servings: 8. Minutes to Cook: 30. Reduce heat to simmer. Bring vegetable broth to a boil in a large saucepan. Bring 3 c water to a boil.