INGREDIENTS

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" <ellen@qnetix.ca> on Mar 6,
1999, converted by MM_Buster v2.0l.

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