Pressure Cooking Quinoa- the Basics

* Exported from MasterCook *

Pressure Cooking Quinoa - the Basics

Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 1 Preparation Time :0:00
Categories : Basic Cooking Times Grains

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
salt -- to taste

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.

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

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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