Basic Quinoa Pressure Cooker Recipe

Basic Quinoa Pressure Cooker Recipe

Ingredients

Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure.

For 3 cups cooked

• 1 cup red, white, or black quinoa
• 1 (2-finger) pinch sea salt
• 1 tablespoon olive oil
• 1¼ cups spring or filtered water

For 4½ cups cooked

• 1½ cups red, white, or black quinoa
• 1 (2-finger) pinch sea salt
• 1½ tablespoons olive oil
• 21/3 cups spring or filtered water

For 6 cups cooked

• 2 cups red, white, or black quinoa
• 1 (3-finger) pinch sea salt
• 2 tablespoons olive oil
• 3 cups spring or filtered water

Method

1. If necessary, rinse the quinoa well in a fine mesh strainer under cold running water, rubbing the grains with your fingers until no suds appear when you rub the grains
2. Combine the quinoa, salt, oil, and water in a 5- to 7-quart pressure cooker
3. Close and lock the lid
4. Set the burner heat to high
5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
6. Set a timer to cook for 5 minutes
7. Remove the pot from the heat
8. Open the cooker with the Natural Release method; let stand for 10 minutes
9. At time, if the pressure is not all released, open the valve
10. Be careful of the steam as you remove the lid
11. The quinoa should be tender and translucent; each grain should have a little crescent-shaped thread protruding from it (this is the bran)
12. Fluff the quinoa with a fork
13. Serve or let cool to room temperature and store in an airtight container in the refrigerator for 2 days or in the freezer up to 1 month

Full List of Quinoa Recipes
Full List of Grain Recipes