Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 4 Preparation Time :0:00
Categories : Grain
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tb Olive oil or butter
1 lg Onion -- coarsely chopped
1 cl Garlic -- minced
1 Green or red bell pepper -- finely diced
2 Celery ribs -- thinly sliced
1/2 lb Mushrooms -- sliced
1 pn Crushed red pepper flakes (optional)
1/2 ts Dried oregano or basil
2 1/4 c Vegetable or chicken stock
2 1/4 c Bouillon
1 tb Dijon-style mustard
Salt -- to taste
1 1/2 c Quinoa -- rinsed and drained
Heat the oil in the cooker. Saute the onion and garlic until the
onion is lightly browned, about 4 minutes. Toss in the bell pepper,
celery, mushrooms, crushed red pepper (if using) and oregano. Saute
an additional 3 minutes, stirring frequently. Add the stock,
mustard, and salt to taste, and bring to the boil. Stir in the
quinoa. Lock the lid in place and immediately set the timer for two
minutes. Over high heat bring towards high pressure. Turn off the
heat after 2 minutes; then let the pressure drop naturally for
10 minutes. Remove the lid, tilting it away from you to allow any
excess steam to escape. If the quinoa is not quite done, replace the
lid and cook over medium heat for a few minutes longer, stirring in a
few tablespoons of water if the mixture seems dry. Adjust seasonings
and serve immediately.
