Quinoa - pronounced “KEEN-wah”.
Here’s some nutrition facts about Quinoa, which is technically a seed & considered a whole food, according to Authority Nutrition:
- non-GMO, gluten-free
- high in protein - 8 grams per 1 cup
- contains all nine essential amino acids
- high in fiber - 5 grams per 1 cup
- contains antioxidents
- contains manganese (58% RDA) magnesium (30% RDA), B-vitamins (10%+ RDA), iron (15% RDA), potassium (9% RDA), calcium, phosphorus (28% RDA), copper (18% RDA), zinc (13% RDA), folate (19% RDA), vitamin E & Omega 3 fatty acids
If you’ve never tried it, you really should! It is a great alternative to rice. It is a great addition to any food repertoire, whether your aim is healthy eating or not!
Quinoa is great simply dressed with seasonings of your choice, and it also makes a great base for a salad.
Even better than all that - it cooks in only 1 minute in your pressure cooker!
Pressure Cooker Quinoa
1 cup Quinoa
1 cup water or broth
1/4-1/2 t garlic salt, optional
1/4 t black pepper, optional
Pressure Cooker, I have & LOVE the 6 qt 7-in-1 IP-60DUO Instant Pot
Mesh Strainer, I love this 5 qt Bellemain Micro-perforated stainless steel strainer as well as these Cuisinart handheld mesh strainers
Rinse Quinoa for about 30 seconds under cold water in mesh or micro-perforated strainer.
Place quinoa, water and optional seasonings in pressure cooker insert.
Place lid on pressure cooker, and turn vent knob to sealing position.
Using high pressure setting, adjust cook time to 1 minute.
For Instant Pot, press “Manual” then use “+/-“ buttons to adjust cook time.
When pressure cooker comes to pressure, cook time countdown will begin.
When cook time is complete, allow pressure to naturally release (NPR) for 5-10 minutes - release remaining pressure manually (QPR).
Fluff with a fork, and serve!
OR use for a base for an awesome salad!
Mix in anything you like - onion, peppers, artichokes, hearts of palm, walnuts, slivered almonds, cheese (blue, feta, goat), spinach, chick peas, edamame, chicken, fresh herbs, dried cranberries, raisins, beets - toss with vinaigrette, hot sauce, olive oil & vinegar or citrus juice — the possibilities are literally endless & can be completely up to YOUR taste!
|Quinoa salad pictured: quinoa, artichokes, red onion, beets, yellow/orange peppers, dried cranberries & blue cheese crumbles tossed in vinaigrette - literally whatever I had available in my fridge!|
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