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I know you guys have been bombarded with quinoa recipes everywhere you set your eyes upon—sweet ones, savory ones, even ones pretending to be gourmet. But let me tell you about one that actually works for me.

This recipe infuses Southwest flavors and Mexican-style cuisine, and the best part? You can make it in a rice cooker. That’s right—no fancy pans, no babysitting the stove. Just bold flavor, minimal effort, and a dish that hits like comfort food with a twist.

We’re talking bouillon-infused quinoa, green peas, a splash of olive oil, and a mountain of fresh cilantro. But the real magic? A topping of teriyaki mushrooms sautéed in butter with garlic and chili flakes, possibly kissed with ginger. Finish it off with a sprinkle of cotija cheese, and you’ve got a dish that’s humble, hearty, and unapologetically Mexa.

Ingredients:

• 1 cup quinoa
• 2 cups water (add a bit more if needed)
• 1 tsp chicken bouillon (or any flavor you like)
• ½ cup frozen peas
• 1 handful fresh cilantro, chopped
• 1 tsp olive oil or butter
• 1 handful mushrooms, sliced
• 1 thumb-sized piece of fresh ginger, peeled and finely sliced
• 1–2 cloves garlic, chopped
• Teriyaki sauce (to taste)
• Optional: chili flakes, cotija cheese

Steps:

Step 1:
Rinse 1 cup of quinoa and add it to your rice cooker with 2 cups of water. Add a little more water if you like it softer.

Step 2:
Add 1 teaspoon of bouillon or 1 cube and a handful of frozen peas.

Step 3:
Chop up a handful of cilantro and toss it in. Add a teaspoon of olive oil or butter. Mix it all up.

Step 4:
Close the lid and turn on the rice cooker. Let it do its thing.

Step 5:
While the quinoa cooks, wash and slice your mushrooms. Peel and finely slice a thumb-sized piece of ginger.

Step 6:
In a pan over medium heat, add olive oil or butter. Sauté the mushrooms for about 5 minutes until soft. Add the ginger and sauté for 3 more minutes. Then add teriyaki sauce and stir. Set aside.

Step 7 (Optional but 🔥):
Top your cooked quinoa with the teriyaki mushrooms. Sprinkle chili flakes and cotija cheese if you’re feeling fancy.