| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vegan |
Grains |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1 |
c |
Quinoa;, (washed to remove bitterness) |
| 3/4 |
lb |
Green beans; fresh, cut into 1/2" pieces |
| 1 |
c |
Plum tomatoes; seeded and diced |
| 1/2 |
ts |
Garlic; minced |
| 3/4 |
ts |
Salt; or to taste |
| 1/2 |
c |
Basil; fresh, chopped |
| 2 |
tb |
Lemon juice; fresh |
INSTRUCTIONS
Recipe By : Lorna Sass; Great Vegetarian Cooking Under Pressure
Here are a few I got from Dr. Gabe Mirkin's website.
Note: Lorna Sass created this recipe to be cooked in a pressure cooker. If
you don't have one, just cook on the stove top. Quinoa is done when it has
just a bit of crunch and has developed a little "tail" on the seed during
cooking. The only modification I made to her original recipe was to delete
the 1 T. of oil she suggested adding when you stir in the basil and lemon
juice.
Bring water to the boil in the pressure cooker. Add the quinoa, green
beans, tomatoes, garlic and salt.
Lock the lid in place. Over high heat, bring to high pressure and cook for
1 minute. Allow the pressure to come down naturally for 10 minutes.
Quick-release any remaining pressure. Remove the lid, tilting it away from
you to allow any excess steam to escape.
Stir in the basil and lemon juice and fluff up the quinoa just before
serving. Great hot, room temperature or cold.
Note: If you use canned tomatoes, reduce the salt by 1/2. If you use frozen
green beans, defrost them and add them at the end when you add the basil
and lemon juice, otherwise they will be overdone.
NOTES : calories 198.7 per serving, fat 2.8 grams, saturated fat .3 grams,
cholesterol 0 grams, carbohydrate 38.5 grams, dietary fiber 5.9 grams,
protein 7.7 grams.
Posted to fatfree digest V98 #009 by JBennicoff <JBennicoff@aol.com> on Jan
4, 1998
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