Guest guest Posted January 23, 2003 Report Share Posted January 23, 2003 Typed from: Great Veg. cooking Under Pressure (also posted on ivillage and CVC by J Littman) by: Lorna Sass Quinoa Corn Chili Serves 3-4 For 6 qt. capacity pressure cookers. Adjust amounts if necessary. 1 min. high pressure, 10 min. natural pressure release 2 tsp. safflower or canola oil ¾ tsp. whole cumin seeds ½ c. finely chopped onion ½ tsp. minced garlic 1 ¼ c. water 2 c. fresh OR frozen (defrosted) corn kernels ½ c. diced red bell peppers 2 tsp. mild chilli powder 1 tsp. dried oregano leaves ¾ tsp. salt, or to taste 1c. quinoa thoroughly rinsed and drained (important to rinse away bitter coating) ......... ¼ c. minced fresh coriander (preferred) or parsley Heat oil in cooker. Sizzle cumin seeds over med-high heat just until they begin to pop, 5-10 seconds. Add the onion and garlic and cook, stirring frequently for 2 minutes. Stir in the water (watch out for sputtering oil), corn. red bell pepper, chilli powder, oregano and salt. When water comes to a boil, stir in quinoa. Lock the lid in place. Over high heat, bring to high pressure. Lower the heat just enough to maintain high pressure and cool for one minute. Allow the pressure to come down naturally for 10 minutes. Quick release any remaining pressure. Remove lid, and if quinoa is not quite cooked, replace lid (but do NOT lock) the lid and let steam for a few minutes in the residual heat. (Don't leave the lid on too long, or it will turn to mush.) If there's any unabsorbed liquid, drain off the excess, or lift the mixture out of the cooker w/ a slotted spoon. Fluff up the quinoa w/ a fork as you stir in the coriander just before serving. LORNA'S TIPS/TECHIQUES: B/c Quinoa absorbs water quickly, don't let it soak in the rinse water or sit for long once it's wet. Cook quinoa in a minimal amount of liquid to create a fluffy grain (somewhat like couscous) that has a bit of crunch. Some strains of quinoa have a slightly grassy taste, which isn't noticeable if you include seasonings, such as dried herbs or a thinly sliced cove of garlic. Alternatively, cook quinoa in veg. stock rather than water. When properly cooked, most of the grains will sport a little white tail. LORNA'S VARIATIONS: a.) Cook with 1-2 jalapeno peppers that have been seeded and diced. b.) Instead of cooking dish with the red bell pepper, after cooking, stir in one roasted red bell pepper that has been seeded and diced. c.) After cooking, stir in ½ - ¾ cup cooked black beans. You may need to add a bit more salt or coriander. ~J. Littman http://www.Christian-Vegan-Cooking http://www. http://www.VintageVeganTea http://www.VeganMenus4HealthyLiving http://www.AllNaturalSweetenerRecipes Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 23, 2003 Report Share Posted January 23, 2003 BTW -- this was EXCELLENT and I don't like quinoa!!! Esp with the black bean dish she suggests to go with it. -Sandra > Typed from: Great Veg. cooking Under Pressure > (also posted on ivillage and CVC by J Littman) > by: Lorna Sass > > Quinoa Corn Chili > Serves 3-4 For 6 qt. capacity pressure cookers. Adjust amounts if necessary. > > 1 min. high pressure, 10 min. natural pressure release > 2 tsp. safflower or canola oil > ¾ tsp. whole cumin seeds > ½ c. finely chopped onion > ½ tsp. minced garlic > 1 ¼ c. water > 2 c. fresh OR frozen (defrosted) corn kernels > ½ c. diced red bell peppers > 2 tsp. mild chilli powder > 1 tsp. dried oregano leaves > ¾ tsp. salt, or to taste > 1c. quinoa thoroughly rinsed and drained (important to rinse away bitter > coating) > ........ > ¼ c. minced fresh coriander (preferred) or parsley > Heat oil in cooker. Sizzle cumin seeds over med-high heat just until they > begin to pop, 5-10 seconds. Add the onion and garlic and cook, stirring > frequently for 2 minutes. Stir in the water (watch out for sputtering oil), > corn. red bell pepper, chilli powder, oregano and salt. When water comes to > a boil, stir in quinoa. > Lock the lid in place. Over high heat, bring to high pressure. Lower the > heat just enough to maintain high pressure and cool for one minute. Allow > the pressure to come down naturally for 10 minutes. Quick release any > remaining pressure. Remove lid, and if quinoa is not quite cooked, replace > lid (but do NOT lock) the lid and let steam for a few minutes in the > residual heat. (Don't leave the lid on too long, or it will turn to mush.) > > If there's any unabsorbed liquid, drain off the excess, or lift the mixture > out of the cooker w/ a slotted spoon. Fluff up the quinoa w/ a fork as you > stir in the coriander just before serving. > > LORNA'S TIPS/TECHIQUES: B/c Quinoa absorbs water quickly, don't let it soak > in the rinse water or sit for long once it's wet. Cook quinoa in a minimal > amount of liquid to create a fluffy grain (somewhat like couscous) that has > a bit of crunch. Some strains of quinoa have a slightly grassy taste, which > isn't noticeable if you include seasonings, such as dried herbs or a thinly > sliced cove of garlic. Alternatively, cook quinoa in veg. stock rather than > water. When properly cooked, most of the grains will sport a little white > tail. > > LORNA'S VARIATIONS: > a.) Cook with 1-2 jalapeno peppers that have been seeded and diced. > b.) Instead of cooking dish with the red bell pepper, after cooking, stir in > one roasted red bell pepper that has been seeded and diced. > c.) After cooking, stir in ½ - ¾ cup cooked black beans. You may need to add > a bit more salt or coriander. > > ~J. Littman > > > http://www.Christian-Vegan-Cooking > http://www. > http://www.VintageVeganTea > http://www.VeganMenus4HealthyLiving > http://www.AllNaturalSweetenerRecipes > > > Quote Link to comment Share on other sites More sharing options...
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