Quinoa Corn Chilli

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Quinoa Corn Chilli

Source: Cooking Under Pressure

 

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

3/4 tsp. whole cumin seeds

1/2 c. finely chopped onion

1/2 tsp. minced garlic

1 1/4 c. water

2 c. fresh OR frozen (defrosted) corn kernels

1/2 c. diced red bell peppers

2 tsp. mild chilli powder

1 tsp. dried oregano leaves

3/4 tsp. salt, or to taste

1 c. quinoa thoroughly rinsed and drained (important to rinse away

bitter coating)

……………………

1/4 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 1/2 - 3/4 cup cooked black beans. You may

need to add a bit more salt or coriander.