I was really worn out most of today, but spurred by the cries of ten thousand vegetables in my crisper I got up and made a big batch of kabocha-leek soup and a big helping of quinoa. (The latter hardly counts as cooking as the rice cooker handled it.) I also chopped rutabagas, parsnips, and beets for roasting but was too tired to actually roast
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You also want to rinse quinoa in warm water before using it; it has a bitter coating of saponin. Most that you can get here has already had that coating removed before it was sold, but if yours has been coming out bitter, that's why.
You can make all sorts of crazy things in a rice cooker; I've made azuki beans and garbanzo beans starting from dry beans, too.
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I am quite happy with how this soup turned out; it's not too much like pumpkin pie though on the sweet side and mace always gives me an interesting "no really, what IS that?" sort of reaction, even though I already know. Kabocha has a depth of flavor (and sort of a dry flavor) compared to pumpkin, too.
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