Rice-Cooker Quinoa rescues me on busy or lazy days, when I want a tasty meal but don't want to cook. The salad vibe comes from green beans, tomatoes, and vinaigrette. High-protein quinoa and crunchy cashews make it satisfying even after an active day of swimming or hiking. Serve it warm as a main dish, chilled as a salad, or in-between at a picnic or as a packed lunch.
The main recipe shows the easiest and most portable way to make it: in a rice cooker with a steamer basket. I love the freedom traveling with a rice cooker gives me. See the notes for how to cook it on the stove.