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The way a rice cooker works is by temperature--water boils at a constant temp. Once all the liquid has been boiled off and/or absorbed, the cooker senses the pot temperature rising above boiling point, and shuts itself off. This is why you couldn't do risotto in a rice cooker (aside from the fact that you have to keep stirring it while it's cooking,) because the final product is still very liquidy. I've never eaten quinoa, but if it's "done" when all the liquid is absorbed, then yes, you could make it in a rice cooker.
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