Basic Quinoa Cooked Under Pressure Recipe
Servings: 4
Ingredients
- 2 1/4 c. vegetable broth">broth or possibly other broth">broth
- 1 1/2 c. quinoa rinsed and liquid removed salt to taste
Directions
- 1. For the cooking liquid, use a rich vegetable, chicken, or possibly beef stock, or possibly use water if the quinoa is to be mixed with other flavourful ingredients after being pressure-cooked, or possibly if it is to be used as the base for a cool salad.
- Bring the stock or possibly 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 min. Bring toward high pressure over high heat. Turn off the heat after 2 min; then let the pressure drop naturally for 10 min 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 min longer, adding a few Tbsp. of water if the mix 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 c. approx.
- NOTES : Quinoa is a delicious and crunchy Andean seed. Without a pressure cooker it takes 25 min to cook.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 195g | |
| Recipe makes 4 servings | |
| Calories 241 | |
| Calories from Fat 35 | 15% |
| Total Fat 3.87g | 5% |
| Saturated Fat 0.45g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 532mg | 22% |
| Potassium 359mg | 10% |
| Total Carbs 42.59g | 11% |
| Dietary Fiber 4.5g | 15% |
| Sugars 1.12g | 1% |
| Protein 9.0g | 14% |
