Ingredients Jump to Instructions ↓

  1. 2 1/4 cups rich vegetable stock -- or rich chicken stock -- or rich beef stock -- or water 1 1/2 cups quinoa -- rinsed and drained

  2. salt -- to taste

  3. Author's note: I find the taste of quinoa a bit grassy when cooked in water, s o I prefer to cook it with a rich vegetable, chicken, or beef stock when I suse it as a rice substitute. When I paln to use it as the base for a cold salad, I cook it with water.

  4. 2 minu tes. Over high heat bring toward high pressure. Turn off the heat after

  5. 2 min utes; 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 e scape. If the quinoa is not quite done, replace the lid and cook over medium h eat 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), d rain off any excess liquid. Adjust seasonings and serve immediately.

  6. Author's note: Quinoa is a delicious and cruncy Andean seed. It looks a bit like couscous whe n cooked and has a higher nutritional profile than wheat. Although it normally takes 25 minutes to cook, in the pressure cooker, it is done to perfection whe n just brought up towards full pressure and then allowed to cook, covered, as t he pressure drops naturally.


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