Red Quinoa Salad with Cucumbers and Tomatoes Pressure Cooker Recipe

Red Quinoa Salad With Cucumbers And Tomatoes Pressure Cooker Recipe

Ingredients

SERVES 4 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure.

QUINOA.

• 1 cup red quinoa
• 1 (2-finger) pinch sea salt.
• 1 tablespoon olive oil
• 1¼ cups spring or filtered water
• juice and grated zest of 1 lime

SALAD:

• 1 cucumber, seeded and diced (about 2 cups; peel if skin is thick or waxed)
• 2 ribs celery, coarsely chopped
• 2 ripe Roma tomatoes, seeded and diced (about 2 cups)
• about ½ cup packed chopped fresh cilantro
• juice of 2 limes
• 2 tablespoons red wine vinegar or sherry vinegar
• ¼ cup olive oil

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, water, and lime juice and zest in a 5- to 7-quart pressure cooker
3. Close the cooker 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. Spoon out the quinoa to a serving bowl and let stand, uncovered, at room temperature until cooled
12. You will have about 3 cups cooked grain
13. Add the cucumber, celery, tomatoes, and cilantro to the quinoa
14. Pour over the lime juice, then the vinegar and oil
15. With a rubber spatula, gently toss the ingredients together until well combined
16. Serve immediately or cover and store in the refrigerator and serve chilled

Full List of Salad Recipes
Full List of Cucumber Recipes