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While the rest of Central Otago was under a heavy cloud cover, Cardrona Alpine Resort enjoyed bluebird skies on the third day of the seventh annual Burton New Zealand Open. Cardrona's 22' halfpipe was the hub of today's action, as over 100 riders had to perform to secure their spot in the halfpipe semifinals.
First on tap were men's halfpipe prequalifications, with over 70 riders vying for 25 spots in qualifications. The men each got two runs, with the best score counting. An epic Viking battle between Norwegians Stale Sandbech and Roger Kleivdal ended with a tie for the top spots in prequals. Sandbech impressed the judges with tricks like back to back 900s, a huge front 540 tailgrab into a massive backside method while Kleivdal showed huge amplitude and smooth frontside and backside spins.
In qualifications Stale Sandbech finished strong with a run that started big frontside 540 indy followed by a backside air tailgrab, into back-to-back 7's, followed by a frontside melon finishing with a backside 540. Hot on his heels were Tore Holvik, also of Norway, followed by Johann Baisamy of France, Roger Kleivdal finished fifth. The top 10 men will advance on to Saturday's halfpipe semifinals where they will face some of the world's best snowboarders like Shaun White, Danny Kass, Scotty Lago, Luke Mitrani, Danny Davis, Mason Aguirre and Kazuhiro Kokubo.
Following the men's competition, 45 women were ready to drop, all battling for a mere five spots in Saturday's semifinal. Claire Bidez (USA) finished a clear five points ahead of her next closest competitor, Ryoko Iijima (JPN), with a winning run that started off with a big backside air, followed by a frontside 720 melon, into a Cab 360 indy, followed by a frontside stalefish, into a backside 540 mute, finishing with a stylish frontside grab. Silvia Mittemueller (GER), Ursina Haller (SUI) and Naho Mizuki (JPN) rounded out the top five. They will face international women's halfpipe legends like Kelly Clark (USA), Jiayu Liu (CHN), Jamie Anderson (USA), Lisa Wiik (NOR) and Cheryl Maas (NED).
New Zealand's Ben Stewart (Whaangamata) finished sixth in the halfpipe qualification and will join the only invited New Zealand rider James Hamilton in the semifinals. In the women's competition Paula Mitchel finished in tenth, but did not make the cut to the next round. New Zealand women lining up in the halfpipe semifinals include: Juliane Bray and Kendall Brown.
The NZ Open action continues tomorrow with men's and women's slopestyle semifinal and finals, don't miss your chance to see world renowned riders like Torstein Horgmo (NOR), Chas Guldemond (USA), Antti Autti (FIN), Takaharu Nakai (JPN), Mitchell Brown (NZL), Danny Davis (USA), Peetu Piiroinen (FIN), Tim Humphreys (USA) and Sebastien Toutant (CAN), Chanelle Sladics (USA), Cheryl Maas (NED), Jamie Anderson (USA), Lisa Wiik (NOR), Sarka Pancochova (CZE), Shelly Gotlieb (NZL), Silvia Mittermuller (GER), Sina Candrian (SUI) and Spencer O'Brien (CAN).
Burton would like to thank Cardrona Alpine Resort, Go211.com, Speight's Summit Golden Lager, Juice TV, The Edge FM, Anon Optics, High Cascade Snowboard Camp, Nature Valley, goodbars.co.nz, Joe's Garage, SolRX, McKenna, Smirnoff Ice Double Black and Swatch TTR World Snowboard Tour for their support of the New Zealand Open.
If you can't make it to New Zealand, watch the semi-finals and finals live on www.Go211.com, where webcasts and highlights of the competitions will also be available for on-demand viewing once the event is over.


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Today the National Oceanic and Atmospheric Administration (NOAA) announced the reopening of 5,628 square miles of Gulf federal waters west of the Mississippi River to commercial and recreational fishing. This reopening accompanies the start of a special recreational red snapper season announced by the Louisiana Department of Wildlife and Fisheries (LDWF) just last week. The season began today, Oct. 1, 2010, and will remain open every Friday, Saturday and Sunday throughout Sunday, November 21. The season will then remain closed until June 1, 2011.
The NOAA reopening of additional federal waters today is the seventh reopening since July 22. Federal waters in the Gulf of Mexico are now 89 percent open. NOAA reports that no oil or sheen has been documented in the area since August 6.
The additional recreational red snapper season opening was requested by NOAA Regional Administrator Roy Crabtree in a letter sent a letter to LDWF Secretary Robert Barham last week to match the federal season reopening. Today's reopening of federal waters opens up a crucial portion of the Gulf in which recreational red snapper fishing occurs. This may also help boost launches, marinas and private camps out of Grand Isle, Cocodrie and Venice, as they both provide close access to the newly opened area.
NOAA officials chose to reopen the season for red snapper due to the significant fishing closures issued this summer as a result of the Deepwater Horizon incident. Figures suggest the recreational red snapper quota was not met at the July 24, 2010 closure date and that approximately 2.3 million pounds of the 3.4 million pound quota remains.
All regulations established for recreational harvest of red snapper will be in effect for this special season.
Secretary Barham was authorized by the Louisiana Wildlife and Fisheries Commission at their January 2010 meeting to change or modify opening and closing dates for the recreational red snapper season in Louisiana waters to comply with changes or modifications in season dates in federal waters. This action ensures that regulations in state waters will coincide with regulations for federally managed waters.
For additional information on the NOAA reopening, visit http://sero.nmfs.noaa.gov/deepwater_horizon_oil_spill.htm .
For more information, contact Olivia Watkins at email@example.com or 225/765-2396.

subset: commoncrawl


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How to get IPv6, now
Unless you have been living under a rock, you should know by now that the IPv4 address pool is exhausted and you need to start using IPv6. In fact, you may even be convinced. How can you get your network connected to the growing IPv6 capable Internet, ideally in time for World IPv6 Day?
Start with your Internet service provider (ISP). Although not every ISP currently provides IPv6 service, the list grows in proportion to customer demand. Free, Comcast, and Softbank are just some examples of prominent ISPs who have large scale public IPv6 trials and rollouts. Even if your ISP has not announced an IPv6 plan, contact them. You might be able to become early adopter on an unannounced trial.
In the event that your provider has not yet seized the opportunity to provide IPv6 service, you can seek out a public tunnel broker, a service that allows you to "tunnel" IPv6 packets across an IPv4-only connection to the IPv6 capable Internet. A number of tunnel broker providers like Hurricane Electric, SixXS and Freenet6 provide tunneling points of presence at many locations worldwide and will gladly issue an IPv6 prefix (or several!) for no charge. Some tunnel brokers will even provide a BGP feed. This is an excellent way to start gaining experience with IPv6 connectivity in your network.
While ISP provided IPv6 access and Tunnel Brokers provide superior predictability and reliability, some people still advocate using the 6to4 transition mechanism based on its ease of configuration. 6to4 can automatically calculate a 48-bit IPv6 prefix for your network based on its current global IPv4 address and a number of consumer grade routers have this functionality built in. But be wary: the deceptive simplicity of configuration masks the risks of relying on gateways managed by third parties, leaving you and your users dependent on both the benevolence and competence of those parties. 6to4 connectivity tends to have problems and those problems pollute statistics about overall IPv6 reliability.
If you have no plans to start running IPv6 in your own network, you may still be able to provide IPv6 visible content using a content distribution network (CDN) provider like Limelight Networks or Akamai to project a phantom IPv6 presence. In that situation, servers at the CDN provide IPv6 connectivity to requestors and translate the connections into IPv4 to reach your servers without any changes to your current network.
So contact your ISP today or set up an account with a tunnel broker. Ask your CDN about their support plans for IPv6. Establish connectivity and start building your expertise. As always, you can take your IPv6 questions to the World IPv6 Day – IPv6 Transition support forum or engage the Cisco Services organization for additional assistance.
In an effort to keep conversations fresh, Cisco Blogs closes comments after 60 days. Please visit the Cisco Blogs hub page for the latest content.
2 Comments
As 25 years on IT. I hear this every year. I think IPv6 is around 30 years? And never happen. Almost every majot OS is IPv6 compatible but ISP´s denies to took the technology. As living in México I think if takes another decade to think well the situation. The technogy internally in the enterprises is not a problem the problem is with ISP´s providers!


text:
Mastodon Academic Performance Center
- Home
- Mastodon Academic Performance Center
The Mastodon Academic Performance (MAP) Center's charge is to monitor and ensure the NCAA continuing eligibility of, and provide academic support for, PFW student-athletes.
MAP Center advisors provide academic advising support for student-athletes, but student-athletes are required to work with their assigned primary advisor from their academic departments in order to assure that department requirements and expectations for graduation are met.
MAP Mission Statement
The purpose of the MAP Center is to provide on-going academic, athletic, career development, personal development support of student-athletes and to encourage service to the community by student-athletes, with the ultimate goal of supporting the accomplishment of a higher education degree.


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Saturday, November 28, 2009
Christmas Deals and Shopping
Posted by Trish's Soapy Blessings at 8:55 AM 2 comments Links to this post
Wednesday, November 25, 2009
A Non-Traditional Thanksgiving
Posted by Trish's Soapy Blessings at 7:10 AM 1 comments Links to this post
Labels: busy, family, non-traditional, recipes, thanksgiving
Thursday, November 19, 2009
Hot and Cold Process Soaping Methods
If you know anything about handmade soap, you may have run across this terminology before: cold process, hot process, melt and pour, hand milled...
You may not know what any of that means.
In case you ever wondered, this is the blog read for you.
Well, here is my attempt at briefly explaining what those things are and how they differ from one another.
Let's start with just your basic melt and pour. This is a method of soap making where you purchasing a pre-made soap product. You melt it down, add some color and frgrance to it and mold it to your preference. Sound easy? It is, although there are a few things that you need to know in order for your soap to be successful. Melt and pour method does not require you adding any ingredients that may be dangerous around kids and animals, or to yourself. It really is a fun, clean craft. Easy wash up since it IS soap.
I started off making melt and pour soaps. I still make them on occasion, although that method is not the bulk of my soap making.
Next is the cold process soap method. This requires that your make your own soap formula from various oils, liquid and sodium hydroxide (lye). There are tons and bunches of soap recipes online and in books. Each oil adds its own distinctiveness to the soap recipe. If your are a star trek fan, you may remember how "The Borg" assimilate other cultures to add to their own? Well, different oils are like that in soap. Palm oil helps to harden the soap, coconut oil gives the soap a nice lather, castor oil gives the soap a sudsy quality, olive oil is amazing on your skin but low on suds, and so on.
Just the right amount of liquid and lye mixed with the oils, and mixed together until the soap begins to thicken just a bit, called "trace". Then you add any other colors, fragrances or exfoliants to the soap. In cold process, the lye mixed liquid and oils are mixed together at a cooler temperature. They are poured into molds and covered and insulated to allow the oils and lye mixture to heat up and "cook". The curing process takes a while before the soap is safe to use. I typically wait about four to six weeks before I will allow it to be sold.
If done right with a good recipe, you will get a great, smooth bar of soap at the end of that time. A few drawbacks in cold process is that some colors you may use, may look different when the soap is done, and some fragrance oils fail miserably during the curing process and you end up with a nice bar of soap that doesn't smell anything like you intended.
Posted by Trish's Soapy Blessings at 11:43 AM 4 comments Links to this post
Tuesday, November 17, 2009
After the Workout...then What?
Posted by Trish's Soapy Blessings at 9:22 AM 0 comments Links to this post
Monday, November 16, 2009
Posted by Trish's Soapy Blessings at 6:54 AM 1 comments Links to this post
Labels: communication, English, hispanic, language, multicultural, Spanglish
Sunday, November 15, 2009
Frankincense and Myrrh....
Each soap is a generous 4 oz plus size with just a small dusting of copper and gold cosmetic mica for added elegance.
"Who is this, coming up from the desert like a column of smoke, perfumed with myrrh and frankincense..."
Song of Solomon 3:6
Posted by Trish's Soapy Blessings at 6:44 PM 0 comments Links to this post
Labels: christmas, frankincense, gold, handmade, jesus, myrrh, soap, soapyblessings, valuable
Christmas Bazaar Time
Posted by Trish's Soapy Blessings at 8:23 AM 2 comments Links to this post
Monday, November 9, 2009
Phoenix in August and Other Unseasonable Trips
Posted by Trish's Soapy Blessings at 3:12 PM 0 comments Links to this post
Labels: arizona, California, Chino Valley, fire, Flagstaff, Grand Canyon, Indian ruins, Las Vegas, Los Angeles, Prescott, Scottsdale, vacation
Sunday, November 8, 2009
Wake Up and Smell the Coffee... Soap, that is.
Posted by Trish's Soapy Blessings at 6:07 AM 0 comments Links to this post
Monday, November 2, 2009
Featuring "The Candle Guy"
Donald MacKinnon is the Candle Guy and sells his amazing candles on Artfire.com. I chose to feature him due to his unique history and how he came to be making candles.
He is a retired principle engineer and a Vietnam Veteran. While in Vietnam he was assigned to the 170th Assault Helicopter Company, where he served as crew chief on a "huey". In the picture below, that is Donald on the far left.
After retiring and moving to Florida, he became extremely ill resulting in a permanent disability. Because of Agent Orange exposure while in Vietnam, he suffers from chronic pain due to Peripheral Neuropathy and a host of other problems. Candle making has allowed him a distraction, enabling him to manage his pain issues more effectively.
His candle making began in 2004 making some hand-dipped tappers, which he sold at a local farm. From there, he moved to his first online venue, Ebay. He eventually moved from Ebay to Etsy, then to Artfire.com as his main selling venue.
He uses the 3 inch diameter X 4 1/2 inches tall pillar candle as his flagship product because he feels this size candle gives the customer the most product for their dollar. It is a good size for shipment using the priority mail 2-3 day system offered by the United States Postal Service.
Another extremely important detail is that Donald has a special deal for ALL 170 th Assault Helicopter Company Vietnam Vets. If any of these vets purchase 6 candles of the 3 in dia. X 4.5 inches tall variety, he will pay the shipping. This deal will last forever because they are family.
He has an outdoor studio where he works most days on his candles. From this vantage point, he is entertained by the local feathered residents of his neighborhood while he works. Perhaps some of their beautiful colors has inspired some of his beautiful designs. His store "Candles by Donald" is open all the time, and is easy to get to at http://www.candleguy821.artfire.com
Stop by Donald's shop site, grab a cup of tea or coffee and explore his delightful candles. You won't disappointed.
Posted by Trish's Soapy Blessings at 7:26 PM 4 comments Links to this post


text:
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Lakeshore Lions Arena (Mastercard Centre)
400 Kipling Ave.
Etobicoke, ON M8V3L1
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Driving Instructions:
Etobicoke is located along Hwy-427 between Hwy-401 and the Gardiner Expressway, approx. 10 km west of downtown Toronto.
Arena is located at the intersection of Kipling Ave. & New Toronto St., just north of Lakeshore Collegiate Institute.
From QEW/Gardiner Expressway Eastbound:
QEW/Gardiner Expressway to Kipling Ave. (exit 141). At the end of the ramp, turn right on Evans Ave. and proceed west approx. 0.4 km to Kipling Avenue. Turn left on Kipling Ave. and proceed south approx. 1.75 km to arena on the right.
From Gardiner Expressway Westbound:
West on the Gardiner Expressway to Kipling Ave. (exit 141). Turn left on Kipling Ave. and proceed south approx. 2 km to arena on the right.


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leifs wrote:The mirror seems more and more like a relic from the analog period.
klausesser wrote:So: whether mirrorless cameras will or will not take over the universe - who cares?
When you are good - you can use *any* device for making good pictures.
beetwo77 wrote:In 2 generations time, the EVF I think should exceed even the most diehard OVF fans expectations (whether they admit it or not is another issue haha).
beetwo77 wrote:Also Klaus, with regards to lens design, there are issues as you say with short flange distance lens design, but if you use a mirrorless cam with lens adapter and have the same lens registration distance as the lens mounted natively on a native mount body, there will be no more sever issues. Each to their own, I would never try and dictate my position as being correct and your skills are widely respected. I think when the next generation mirrorless bodies arrive, maybe Sony A7R MK II, you should reconsider!
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text:
A gas range may not seem like a global nexus, but when you consider the myriad parts that go into manufacturing a gas range, and the number of countries those parts come from, manufacturing takes on a whole new perspective. That's the case for logistics and supply chain professionals at Electrolux in Springfield. It's their job to collect the parts from sources across the planet and get them to Springfield assembly in a timely and cost effective manner. Every decision they make has an impact on the bottom line. Electrolux has teamed up with Vol State to give those professionals a new view of their jobs and global logistics. Ten Electrolux employees are taking Vol State logistics classes together as a group.
"It's helped to see how we interact with each other," said Liz Johnson, the unit leader for the logistics group. "We're each in different areas, and sometimes we didn't see how decisions one of us would make affected the next person."
"I think sometimes in a typical classroom setting you're a little reserved and shy," said Adam Tracy of Nashville. "When you're with co-workers you are more likely to share and talk about it."
The class is termed a cohort course, meaning that the group of students takes several classes together. It promotes bonding and the sharing of ideas. However, it's rare for an entire cohort to come from the same company. The students have some class meetings at the Highland Crest college campus in Springfield and the rest of the work is done online, for greater flexibility.
"Most of these folks are from the operations side," said Vol State Instructor Don Ellis. "One of the things we have talked about is interdependent operations. They're going to get a much better understanding of how things work."
Elllis is teaching several of the courses. He's Global Sourcing Quality Manager for Dupont and teaches for Vol State part-time. The idea for the class came from Electrolux.
"Electrolux Supervisor Russell Schild took one of our Logistics classes and began sharing my PowerPoints with Electrolux Supply Chain Director, JT Terzo," said Associate Professor of Logistics, George Wilson. "JT found the PowerPoints meaningful for what he was trying to accomplish at Electrolux and we worked to set up the cohort class."
Now other companies are considering the same method- a program of classes for their employees to take together. The Electrolux students will earn a technical certificate when classes are completed next spring, but they say the benefits from the course work happen daily.
"The logistics classes have a lot of stuff we use every day, we just didn't know the terms for it," said Phillip Duncan of Springfield. "We learn together. It helps us grow together."
For more information on the Logistics and Supply Chain Management program at Vol State visit: www.volstate.edu/logistics
Pictured: Electrolux logistics employees and their Vol State instructor on the warehouse floor. Left to right: Adam Tracy, Phillip Duncan, Don Ellis and Liz Johnson.


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New Balance
Kids 574 Lace 10-2
Chilli Pepper Sapphire
574 Kids by New Balance
For kids who care as much about what their shoes look like as how they feel, there's the New Balance 574. This classic heritage retro-running style shoe was inspired by one of their most iconic shoes and now comes in fresh colors and materials that are perfect for any occasion. And with its EVA midsole/heel and split leather/mesh upper it also feels as good as it looks.
- -Chilli, pepper, sapphire colourway
Style number 1494462049
- UK Standard Delivery: £3.50 or FREE on full price items. Delivery within 3-5 working days.
- Next Day UK Delivery: £5.00. Order up to 9pm* Mon - Thurs
- Same Day: £7.00. Order by 1pm Mon - Fri*
- Saturday Delivery: £6.00. Order by 5pm Friday*
- Sunday Delivery: £7.00. Order by 5pm Friday*
- Click & Collect: FREE and available within 3 working days to any of our UK and Irish OFFICE / OFFSPRING stores
- CollectPlus£3.50 or FREE on full price items delivery in 2-3 working days to any CollectPlus location
- International Delivery: Cost dependant on country. International Standard Delivery within 2-10 working days. International Express Delivery within 2-5 working days.
* Click here for full delivery details
Not happy with a purchase? No problem. You can return to our warehouse, via Collect+ or to one of our UK stores within 28 days of purchase.
Footwear should be unworn and in its original packaging. Your refund will then be processed back to your original method of payment.Click here for more information on returns.
Click here for full delivery times and cost
|Delivery Options
|Cut off time
|Delivery Times
|Delivery Options, Cost, Cut Off Time & Delivery Times
|Standard Delivery UK & NI YODEL
|£3.50 or FREE on full price products**
|Delivery between 8am-8pm, Mon-Fri
|Standard Delivery UK & NI
Delivery between 8am-8pm, Mon-Fri £3.50
|Next Working Day UK & NI PARCELFORCE
|Order up to 9PM*
|Delivery between 8am-8pm, Mon-Fri
|Next Working Day UK & NI
Order up to 5pm*
Delivery between 8am-8pm, Mon-Fri £5.00
|Same Day (E-Courier)
|Order by 1pm Monday to Friday
|Delivery between 6pm - 10pm, Mon-Fri
|Same Day (E-Courier)
Order by 1pm Monday to Friday
Delivery between 6pm-10pm, Mon-Fri £7.00
|Saturday & Sunday UK & NI PARCELFORCE
|Order by 5PM Friday*
|Delivery between 8am-8pm, Sat & Sun
|Saturday & Sunday UK & NI
Order up to 5pm*
Delivery between 8am-8pm, Sat & Sun £6.00, £7.00
|Click & Collect Delivery to store
|Available within 3 Working Days*
|Click & Collect
Delivery to store
Available within 3 Working Days*
|International Standard & International Express DPD
|Delivery costs depend on country
|Delivery between 2-10 Working Days*
International Standard & International Express DPD
Delivery cost is dependant on country
Delivery between 2-10 Working Days*
*Click here for full delivery details
**FREE delivery not applicable on sale items and excludes selected shoe laces & shoe care


text:
Phone 0845 850 1166 and ask for form HC1, or visit nhsbsa.nhs.uk.
You can also get form HC1 from your local Jobcentre Plus or NHS hospital. You may be able to get one from your doctor, dentist or optician.
If you've already paid the healthcare costs, you can claim a refund using form HC5 if you apply within three months. You must have the relevant receipt (such as form FP57 for prescriptions). For more information, see the Department of Health leaflet HC11 Help with health costs at nhs.uk/healthcosts.


text:
Wednesday, June 16, 2010
make-your-own croissant-wich lunch
But I do have to share this cute little litterless lunch from a day last week. This was for my little girl on a day spent running here, there and everywhere.
In the large section is a home-baked small croissant and some turkey and havarti cheese rolls. A couple pieces of barran provide a barrier to keep items separated. The smaller sections hold fresh cucumbers (and a lone baby carrot - not a preferred food of hers, but she'll take a bite or two of carrot these days - improvement! Yay!), and lastly there are strawberries, raspberries, kiwi and cherries in the third section.
The croissant is a really fun find from Trader Joe's. They are frozen itty bitty mini-croissants that you proof (thaw and let rise) and then bake - fresh croissants anytime! Yum. :)
This lunch was packed in a handy dandy EasyLunchboxes container!
psssst! EasyLunchboxes is running a super special summer promotion - you can get 15% off through 6/21 by using the code "WARM15". Sweet!
7 comments:
- Sandy said... [Reply to comment]
I love reading your blogs and looking at all your lunches make me hungry.. =)
I was wondering if you can talk about lunchbags that your kids use to carry all these pretty lunches..
- June 16, 2010 at 9:34 PM
- Jenn @ BentoForKidlet said... [Reply to comment]
Yum! I love croissants! I will have to take a trip to Trader Joes soon :D
- June 16, 2010 at 9:45 PM
- The Planet Pink said... [Reply to comment]
I want a TJ Heeeeeeeere!!!! *pout*
- June 16, 2010 at 11:11 PM
- joanne said... [Reply to comment]
oh, i agree with Sandy, a lunchbag post would be great! i get as excited about the bags as i do about the boxes and the lunches themselves!! love your blog. its one of my fav's ...so much inspiration for my similar aged children....even the picky eater!!
- June 17, 2010 at 8:07 AM
- Melissa said... [Reply to comment]
You got it! I'll work on doing a post on bags. :) I'm the same way, Joanne, I'm a total bagaholic - I've got lunch bags coming out my ears (and that doesn't stop me from fawning over them any less!). :)
Thanks for the kind compliment! I'm glad you are here!
- June 17, 2010 at 10:53 AM
- care-in said... [Reply to comment]
This makes me want a trader joes...very surprising we don't have one in this huge city of ours.
- June 18, 2010 at 8:37 AM
- Melissa said... [Reply to comment]
We moved to TN from CA over 4 years ago and only got a TJ's here (Nashville) a little over a year ago. Thank goodness! It was a sad three years without one!
- June 18, 2010 at 1:44 PM


text: How to Make Quinoa in the Rice Cooker Using a rice cooker to make quinoa is a game-changer- it's such an easy way to make this healthy food and have it ready for delicious meals like Mexican Quinoa Stuffed Peppers, Jarred Quinoa Salad with Spinach & Tomatoes, Caprese Quinoa & Meatball Casserole, Greek Quinoa Salad, Pizza Quinoa Mushrooms, or Quinoa-Berry Breakfast Bowls! Originally published in 2012, this remains one of our most-pinned and searched recipes. I have discovered a new favorite food and it happens to be healthy for me too! Quinoa is a delicious protein-filled side or main dish that is as just as easy as rice to prepare. Today I want to show you how to make quinoa in your rice cooker. You won't believe how easy it is to make rice cooker quinoa and the best part is that you can make a weekly batch and enjoy it all week long to add or create other dishes with. What is Quinoa? Thanks to a little site called Pinterest, quinoa is quickly becoming one of the hottest foods this year to try to create new recipes with. Quinoa, pronounced (KEEN-wah) is a very nutritious gluten-free seed that originates from the Andean region of South America. There are so many surprising benefits of quinoa. Quinoa, for example, is a fantastic source of protein, contains all eight amino acids, is a good source of dietary fiber, contains B Vitamins, and iron. Though it is smaller than rice, barley, farro and bulgur, quinoa looks like a grain, thanks to its neutral coloring and hard exterior. In reality, it is actually a seed that originates from the cousin of the spinach plant. When cooked, these seeds expand rapidly and significantly, become tender but chewy and expel spirals that boast the slightest crunch. What Does Quinoa Taste Like? After cooking quinoa in a liquid of your choice (water, chicken broth, or vegetable broth), it becomes light, fluffy, and nutty. I find the flavor of quinoa to taste a little like couscous and a little like brown rice. It is one of those grains that is difficult to describe, but worth trying simply for the nutritional benefits it offers. I Don't Have a Rice Cooker. How Do I Cook Quinoa on the Stovetop? Honestly, it is one of those kitchen appliances that is worth its weight in gold, but you can still prepare quinoa easily on your stovetop too. To cook quinoa on the stove, measure two cups of liquid per cup of quinoa and combine them in a saucepan. Bring the mixture to a vigorous boil, then lower the heat and simmer, covered until the quinoa is tender, but still chewy and white spiral-like threads appear around each grain. This should take approximately fifteen minutes. What Rice Cooker Do You Recommend? A year ago I bought this inexpensive rice cooker for about $20 and I have been using it two to three times a week ever since. It provides consistently great brown rice, white rice, steamed vegetables, and quinoa for our family with very little work on my part. I consider it a meal prep must-have for your home especially since everything can be prepared in under 30 minutes. I also love that the inexpensive versions don't require a lot or programming or the use of a special rice setting. You simply turn it on, and it does its own thing. It does take up valuable space in my kitchen, but it has earned its rights to the space by saving me a lot of time hovering over pots! Is Quinoa Good Plain? I don't really love quinoa plain, but I think it is a great building block for creating healthy dishes. For example, my favorite dish right now is to simply add the zest from one lemon to the cooking liquid (in the recipe I have shown you below). Then I chop a few handfuls of baby spinach and a pint of cherry tomatoes (halved) and place them in a large serving bowl. Cook the quinoa as directed and then put the hot quinoa on top of the spinach and tomatoes and allow it to wilt the spinach and cook the tomatoes with its heat for about five minutes. Then toss it all with the juice from one lemon and a little drizzle of olive oil. You can serve the salad warm or cold and I have found it to be a hit at every party I have ever taken it. Other ingredients you can add are sauteed mushrooms, sun-dried tomatoes, roasted red peppers, or white beans for a double whammy of protein power. Be creative with what you have leftover in your fridge, and put together your own flavorful combination. 5.0 from 1 reviews Print How to Make Quinoa in the Rice Cooker Author: Amy Allen Clark Recipe type: Side Prep time: 2 mins Cook time: 15 mins Total time: 17 mins Serves: 4 Quinoa in the rice cooker is easy as 1,2,3. This is a simple and fool-proof way to make delicious quinoa that you can enjoy all week long in your recipes or as a protein-packed side dish. Ingredients 1 cup quinoa 2 cups liquid (low-sodium chicken broth, low-sodium vegetable broth, or water) ½ teaspoon salt Instructions Using a fine mesh sieve rinse 1 cup of organic quinoa in cold water (Note: the brand pictured here does not require a rinse, but I wanted to show you how to do it if it does. Read the back of the box/bag to find out if rinsing is necessary). Pour rinsed quinoa into your rice cooker. Add your liquid and salt. Turn on your rice cooker. When the rice cooker beeps, you will have perfectly cooked quinoa (approximately fifteen minutes) Unplug the cooker. Allow quinoa to set for three to five minutes and then fluff with a fork. 2.2.1 Here are a few other recipes I think you will love on our site! how to make brown rice in your rice cooker how to roast frozen chicken in bulk 3-Ingredient Instant Pot Ribs slow cooker honey bourbon chicken wings slow cooker black beans Have you cooked with quinoa before? What is your favorite way to serve this food? Any tips or tricks for cooking it? I'm all ears! Disclosure: The link to the rice cooker is an affiliate link and is provided so you can locate what you need quickly and easily. Pin It Published April 07, 2016 by: Amy Allen Clark is the founder of MomAdvice.com. You can read all about her here.