If you want to cook quinoa in an instant pot or pressure cooker, but you’re not too sure of how to do it properly, keep on reading! @marina.delio shared this recipe on her site, and we can’t keep it to ourselves… We hope you like it! See how easy it is? Make sure to tell us how it goes once you’ve cooked it!
INGREDIENTS:
• 1 cup Quinta Quinoa
• 1 tablespoon olive oil
• 1 cup water
• 1/2 teaspoon sea salt
PREPARATION:
• Rinse quinoa in a fine-mesh sieve and shake most of the water out so that it’s just damp. This will help remove the saponin coating, which can cause bitterness.
• Add the oil, rinsed quinoa, water, and salt to the electronic cooker liner. The oil helps prevent sticking and foaming and adds flavour.
• Lock the lid with valve sealing. Select manual/pressure cook (high) for 1 minute. It will take the pot about 7 minutes to reach pressure before the countdown begins. You may see some sputtering of the valve, which is normal.
• Allow the pressure to release naturally. This will take about 13 minutes, but you can let the quinoa sit in the pot on “keep warm” until you’re ready, up to an hour.
• Remove the lid. Use a wooden spoon to fluff the quinoa.
• Enjoy your freshly cooked quinoa immediately alone, as a side, or topped with veggies. Or cool and use in salads. It will last up to a week when stored in an airtight container in the fridge or up to 8 months in the freezer.
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