Quinoa w/ Potatoes, Tamari, & Peanut Butter

This peanut butter quinoa combines Yukon gold potatoes, shallots, tamari, apple cider vinegar, royal quinoa, and peanut butter.

Prep Time 15

Cook Time 45

Total Time 1

Course Salad, Side Dish

Cuisine Japanese, Latin American

Servings 2 cups

Add all of the ingredients, except for the tofu and walnuts, into a rice cooker. I like to start with the larger vegetables and then add the smaller ingredients. Top with the spices and citrus juice. And then add the quinoa and water.
This cooks the larger vegetables on the bottom, while dispersing the flavor profiles in the middle. Although with some mixing, this really doesn't matter all that much. Everything will eventually cook together!
Press the cook button on the rice cooker. While quinoa is not rice, it does cook the same and oftentimes better than rice in a rice cooker. It typically takes 30-45 minutes.
Fluff with a wooden spoon and serve, either immediately or make ahead of time and refrigerate.
Do not use a fork or other metal utensil to fluff! It will scratch off the nonstick surface on the rice cooker. This will leach teflon into your food and cause future dishes to stick to the bottom.

While quinoa is not rice, it does cook the same and oftentimes better than rice in a rice cooker. For more tips and tricks to rice cooker quinoa, check out my article on The Fundamentals of Making Quinoa, including a stovetop version if you don't have or don't want to use a rice cooker.
I also tend to prefer tamari over soy sauce. They're both made from fermented soy and a lot of recipes use them interchangeably. Tamari tends to have a richer flavor and less salt content. It also tends to be gluten free.