2 1/4 cups rich vegetable stock — or
rich chicken stock — or rich beef stock — or water 1 1/2 cups quinoa — rinsed and drained
salt — to taste
Author’s note: I find the taste of quinoa a bit grassy when cooked in water, s o I prefer to cook it with a rich vegetable, chicken, or beef stock when I suse it as a rice substitute. When I paln to use it as the base for a cold salad, I cook it with water.
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 minu tes. Over high heat bring toward high pressure. Turn off the heat after 2 min utes; 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 e scape. If the quinoa is not quite done, replace the lid and cook over medium h eat 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), d rain off any excess liquid. Adjust seasonings and serve immediately.
Author’s note: Quinoa is a delicious and cruncy Andean seed. It looks a bit like couscous whe n cooked and has a higher nutritional profile than wheat. Although it normally takes 25 minutes to cook, in the pressure cooker, it is done to perfection whe n just brought up towards full pressure and then allowed to cook, covered, as t he pressure drops naturally.