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1.
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For the cooking liquid, use a rich vegetable, chicken, or possibly beef stock, or possibly use water if the quinoa is to be mixed with other flavourful ingredients after being pressure-cooked, or possibly if it is to be used as the base for a cool salad.
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Bring the stock or possibly water up to the boil in the cooker.
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Stir in the quinoa and salt to taste.
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Lock the lid in place, and immediately set the timer for 2 min.
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Bring toward high pressure over high heat.
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Turn off the heat after 2 min; then let the pressure drop naturally for 10 min without removing the cover.
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Remove the lid, tilting it away from you to allow any excess steam to escape.
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2.
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If the quinoa is not quite done, replace the lid and cook over medium heat for a few min longer, adding a few Tbsp.
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of water if the mix seems dry.
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When the quinoa is done (it should be tender, but still crunchy), drain off any excess liquid.
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Adjust seasonings and serve immediately.
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The yield is 4 1/2 c. approx.
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NOTES : Quinoa is a delicious and crunchy Andean seed.
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Without a pressure cooker it takes 25 min to cook.
