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Name: Basic Quinoa Cooked Under Pressure
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Salt to taste; 1 1/2 c Quinoa; rinsed and drained; 2 1/4 c Vegetable broth; or other

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INGREDIENTS

Salt ; to taste
1 1/2 c Quinoa; rinsed and drained
2 1/4 c Vegetable broth; or other

Servings

INSTRUCTIONS

1. For the cooking liquid, use a rich vegetable, chicken, or beef stock, or use water if the quinoa is to be mixed with other flavourful 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. Recipe by: Lorna Sass, Cooking under pressure, p 229 Posted to EAT-LF Digest by "Ellen Pickett" on Mar 6, 1999,

NOTES

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Basic Quinoa Cooked Under Pressure

Salt to taste
1 1/2 c Quinoa; rinsed and drained
2 1/4 c Vegetable broth; or other

1. For the cooking liquid, use a rich vegetable, chicken, or beef  stock, or use water if the quinoa is to be mixed with other  flavourful 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.    Recipe by: Lorna Sass, Cooking under pressure, p 229    Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Mar 6,  1999,

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 4 servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 1.3mg		0 %
Total Carbohydrate 0.1g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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