Pressure Cooking Quinoa
Yield
4 servingsPrep
5 minCook
15 minReady
20 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ¼ | cups |
vegetable stock
|
|
| 1 ½ | cups |
quinoa
rinsed and drained |
|
| 1 | x |
salt
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 532 | ml |
vegetable stock
|
|
| 355 | ml |
quinoa
rinsed and drained |
|
| 1 | x |
salt
to taste |
*
|
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.
