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Pressure Cooking Quinoa

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Recipe

 

Yield

4 servings

Prep

5 min

Cook

15 min

Ready

20 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
2 ¼ cups vegetable stock
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1 ½ cups quinoa
rinsed and drained
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1 x salt
to taste
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Ingredients

Amount Measure Ingredient Features
532 ml vegetable stock
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355 ml quinoa
rinsed and drained
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1 x salt
to taste
* Camera

Directions

Author's note: I find the taste of quinoa a bit grassy when cooked in water, so I prefer to cook it with a rich vegetable, chicken, or beef stock when I use it as a rice substitute.

When I paln to use it as the base for a cold salad, I cook it with water.

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.

Over high heat bring toward high pressure.

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.

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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 197g (6.9 oz)
Amount per Serving
Calories 23814% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 16mg 1%
Total Carbohydrate 15g 15%
Dietary Fiber 4g 15%
Sugars g
Protein 17g
Vitamin A 0% Vitamin C 0%
Calcium 5% Iron 33%
* based on a 2,000 calorie diet How is this calculated?
 

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