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Basic Quinoa Cooked Under Pressure




Source of Recipe


Cooking Under Pressure


List of Ingredients




2 1/4 cups vegetable broth, or other broth
1 1/2 cups quinoa, rinsed and drained
salt, to taste

Recipe



1. For the cooking liquid, use a rich vegetable stock, or use water if the quinoa is to be mixed with other flavorful 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 and salt to taste. 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.
NOTES : Quinoa is a delicious and crunchy Andean seed. Without a pressure cooker it takes 25 minutes to
cook.