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Grains: Quinoa (pressure cooker)

Source of Recipe

Lorna Sass, Cooking under pressure, p 229


List of Ingredients

2 1/4 cups vegetable broth or other broth
1 1/2 cups quinoa rinsed and drained
(original recipe included salt to taste)


Recipe

1. For the cooking liquid, use a rich vegetable, chicken, or beef stock, or use water if the quinoa is to be mixed with other flavourful ingredients after being pressure-cooked, or if it is to be used as the base for a cold salad.

Bring the stock or water up to the boil in the cooker. Stir in the quinoa. Lock the lid in place, and immediately set the timer for 2 minutes. Bring toward high pressure over high heat. Turn off the heat after 2 minutes; then let the pressure drop naturally for 10 minutes without removing the cover. Remove the lid, tilting it away from you to allow any excess steam to escape.

2. If the quinoa is not quite done, replace the lid and cook over medium heat for a few minutes longer, adding a few tablespoons of water if the mixture seems dry. When the quinoa is done (it should be tender, but still crunchy), drain off any excess liquid. Adjust seasonings and serve immediately. The yield is 4 1/2 cups approx.