I love making quinoa in the pressure cooker. I mean, come on, one minute! Of course, it’s not really one minute. First it must come to pressure, then it cooks for one minute at high pressure, and then time for a natural release. But still … fast!
This recipe is from my book Vegan Pressure Cooking. I add a saute function because the added heat makes it come to pressure more quickly. Even with the carrots, I keep the cooking time to one minute because I like the contrast of a slightly crisp vegetable to the fluffy quinoa. The use of walnut oil is special. Some people toast their quinoa; I just add a roasted oil for that extra layer of flavor. And before I’m written off because I use oil (no one will ever make me feel bad for using oil!), I do offer an oil-free recipe note (below). I’ve made this recipe with basil avocado oil, as well as with extra virgin olive oil – both tasty options if you can’t get your hands on the nutty oil.
As with any of my recipes, I hope you have fun with it. It’s a solid base for a variety of taste experiences. As I say in my book:
You can use this basic recipe and mix and match flavors for a variety of pilaf dishes. Simply substitute the parsley and thyme for other flavor profiles. For example, ginger and paprika with curry vegetable broth and chopped cashews make for a tasty Indian style pilaf.
PHOTO: Kate Lewis
Enjoy the recipe!
Quinoa Pilaf from Vegan Pressure Cooking
Ingredients (4 servings)
- 1 cup (175 g) quinoa
- 1 teaspoon walnut oil
- 1⁄2 cup (80 g) chopped red onion
- 1 cup (130 g) diced carrot
- 11⁄2 cups (355 ml) vegetable broth
- 1⁄2 teaspoon dried parsley
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon sea salt
- 1⁄4 to 1⁄2 cup (30 to 60 g) chopped w alnuts
- Chopped fresh parsley or thyme, for garnish.
Instructions
Rinse and drain the quinoa.
In an uncovered pressure cooker, heat the oil on medium heat. Add the onion and carrot and sauté for 3 minutes. Add the vegetable broth, dried parsley, dried thyme, salt, and quinoa. Stir to combine.
Cover and bring to pressure. Cook at high pressure for 1 minute. Allow for a natural release; if after 10 minutes the pressure has still not come down fully, manually release.
Fluff the quinoa before gently mixing in the walnuts.
Serve with a garnish of fresh parsley or thyme.
Recipe Note
If you can’t find walnut oil, substitute vegetable oil or 1⁄4 cup (60 ml) vegetable broth or water.
Recipe from Vegan Pressure Cooking: Beans, Grains, and One-Pot Meals in Minutes by JL Fields (Fair Winds Press, January 2015).
