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Rice Cooker Quinoa Mushroom Pilaf

Course Side Dish
Prep Time 15 minutes
Soaking time 15 minutes
Servings 4
Calories 233 kcal


  • 1 cup quinoa soaked in water 15 minutes, then rinsed thoroughly and drained
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic minced
  • 1/2 cup onion finely chopped
  • 1/2 cup carrot finely chopped
  • 1/2 cup celery finely chopped
  • 1 cup mushrooms sliced
  • 1/2 teaspoon turmeric
  • 1/2 cup red bell pepper finely chopped
  • 1 3/4 cup low sodium vegetable or chicken broth


  1. Heat oil in a medium saute pan. Add garlic, onion, carrot, celery and mushrooms. Sauté until onions are softened and mushrooms are lightly browned, about 3 to 4 minutes. Add quinoa and turmeric and continue sauteing for 2 more minutes to toast quinoa. Transfer quinoa mixture to rice cooker. Add red bell pepper and broth. Cook on “white rice” setting.

    Toss to loosen up quinoa. 

Recipe Notes

Quinoa has a bitter coating called saponin that needs to be washed off before cooking. Briefly soaking and then rinsing quinoa before cooking removes this coating.

Nutrition Facts
Rice Cooker Quinoa Mushroom Pilaf
Amount Per Serving
Calories 233 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 57mg2%
Potassium 556mg16%
Carbohydrates 34g11%
Fiber 4g17%
Sugar 3g3%
Protein 9g18%
Vitamin A 3315IU66%
Vitamin C 27.3mg33%
Calcium 39mg4%
Iron 2.5mg14%
* Percent Daily Values are based on a 2000 calorie diet.