1-minute Peruvian Black Quinoa Salad
Quinoa is getting attention because it’s high in protein, gluten-free, and contains all the essential in amino acids your body needs. Although the pressure cooker is not necessary for this quick cooking grain (20 min. regular methods) the process is easier and faster.
Not actually a grain, but a seed primarily grown in South America, quinoa can be used in any recipe to substitute rice, cous cous, even in a mush form it can be used to substitute flour in a batter to make gnocchi and cookies!!Quinoa is hard to find in Italy. So this Summer, when I popped over to the U.S., I stuffed my suitcase with 5 lbs of quinoa to bring home. No worries about bringing food into Italy… it’s when you’re coming out that that U.S. Border Patrol singles out your family due to the country of origin and sends your suitcases, princess backpack, teddy bear and coloring books thru an “agricultural security” scanner to hunt down any illegal Prosciutto!
Before I got started experimenting and testing my recipe, I read a couple of Peruvian blogs (they are, afte rall, the quinoa experts) who recommend cooking quinoa to al dente. Given my limited quantity of quinoa and fear of overcooking it, I pressure cooked my first batch for only one minute. Even though the cooking time is much less than that recommended by other experts, my one-minute quinoa came out perfect then and every other test thereafter.
Rinse quinoa well under water until it runs clear (a few minutes) before cooking so that you can remove the “saponin”, a natural insect repellent. It is not necessary to soak quinoa before cooking.
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|5L or larger||none||0-1 min.||High (2)||Natural|
- 1 cup Black Quinoa, rinsed
- 1 pinch of salt
- 1.5 cups of water
- 1 Lime, zested and squeezed
- 1 Bunch Cilantro (or Parsley), roughly chopped
- 1 Large Roma Tomato, finely diced
- 1 Yellow Bell Pepper, finely diced
- ½ cup Green Olives, chopped
- 1 Cucumber, seeded and finely diced
- In the pressure cooker add the quinoa, lime zest, salt and water.
- Close and lock the lid. Turn the heat to high and when the cooker reaches pressure lower the heat and cook for 1 minute at HIGH pressure. When time is up, continue cooking the quinoa with the residual heat and steam of the pressure cooker by opening the cooker using the natural method – turn off the heat and don’t do anything (about 10 minutes). If after 10 minutes, the cooker has not released all of the pressure, let out the remaining pressure by opening the valve.
- Tumble out the cooked quinoa into a mixing bowl to cool.
- Then, add the chopped tomato, pepper, olives, cucumber and Cilantro.
- Mix with Lime juice and season with any additional salt to taste.
- Serve at room temperature or chilled.