Quinoa is actually a seed. It has a somewhat crunchy texture and a nutty flavor when cooked. Lovely to use in salads, it’s also good in soups and casseroles. It cooks in only five minutes in the pressure cooker, and like other grains, it stores well in the refrigerator or freezer.
MAKES: 4 Cups
INGREDIENTS:
- 1 1/2 Cups Quinoa
- 2 1/2 Cups Water
- 3 To 4 Tablespoons Canola Oil
- Salt And Freshly Ground Black Pepper
INSTRUCTIONS:
- Combine the quinoa with the water in the pressure cooker and drizzle the water with 1 tablespoon of the oil.
- Lock the lid in place and cook at high pressure for 5 minutes.
- Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam.
- Stir the quinoa. If there is still some water in the bottom of the pot, use a slotted spoon to transfer the quinoa to a serving bowl.
- Season with salt and pepper.
- If serving immediately, drizzle with an additional 2 to 3 tablespoons of oil.
- Alternatively, let cool and store in airtight containers in the refrigerator for up to 2 days or in the freezer for up to 1 month.
