Today: Quinoa!
(in fact, most days Quinoa!)
Alright, so for this you’ll need FOUR to FIVE seasoning powders, TWO or MORE cooking oils, water, quinoa, and a 4+ cup rice cooker.
1) Empty ~4 cups of quinoa into rice cooker. Most packages will say to wash it, but unless you have the FINEST sieves or a lot of cheese cloth, don’t worry about it, because honestly, it doesn’t make a difference once you season it. I personally use Arrowhead Mills Organic Quinoa, which comes in 14 oz packages and can be bought at Safeway.
2) Select your seasonings.
For this batch of quinoa, I used paprika (which I use in all of my quinoa), ground cumin seed, Chinese five spice, cinnamon, and onion powder.
3) Select your seasoning proportions. In this case I did my measuring by the caps of the seasonings, because our measuring spoons were dirty and it’s not my job to clean up after my roommates.
I used a capfull (about ONE TABLESPOON) of paprika and onion powder
Half a capfull (about a HALF TABLESPOON) of Chinese five spice
and a capfull (about a QUARTER TABLESPOON) of cinnamon and ground cumin seed
For a final result that looks like this 
4) GET A SPOON! 
And stir that shit! Make sure you scrape along the sides and thoroughly mix in the seasonings as much as possible. You’ll stir it about before you start cooking, and once while you’re cooking, but it’s good to distribute everything out now.
5) Select your cooking oils.
In my case, I used black vinegar, sesame oil, and extra virgin olive oil. This was my first time working with the vinegar and sesame.
I used an 1/8 cup of black vinegar 
a 1/4 cup of sesame oil 
and 5/8 cup of extra virgin olive oil 
6) Add your water.
I tend to add a little less water to my quinoa than my rice, so I did about 4 1/2 cups of water, in addition to my 1 cup of cooking oils. (For white rice, I do half again the quantity of water in rice, so a 4 cup rice pot gets 6 cups of water)
7) Get that spoon again, and stir stir stir! This helps make sure that your seasonings and oils are coating all of the quinoa, while the water is getting into everything, and also keeps things from separating. With the above combos, your quinoa should look like this when you’re done stirring 
8) Turn the cooker on, and, if you have this function, set it to “white rice” 
9) About half way through cooking, open it up and stir it around.
With the oils in there, there’s a tendency for the quinoa at the bottom to stick and burn, so stirring it up makes sure that’s less likely to happen. Also, if you’re going to add any vegetables (I like to add spinach or kale to mine), now’s the best time.
10) Once it’s done cooking, it can be eaten straight, with (more) vegetables, as a lovely breakfast grain with eggs, or with sausage/tofu stirred in!
Final product (with separately steamed kale and baby spinach in sesame oil with pepper, and turkey keilbasa):

