Quinoa-green bean-tomato-basil recipe

[Guest guest]

Made this this evening for dinner...absolutely fantastic!! ENJOY

Quinoa with Green beans, tomatoes, and basil

(vegan)

Recipe By : Lorna Sass; Great Vegetarian Cooking Under Pressure

Serving Size : 4 Preparation Time :0:30

Categories : Grains

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup water

1 cup quinoa -- (washed to remove bitterness)

3/4 pound green beans -- fresh, cut into 1/2 " pieces

1 cup plum tomatoes -- seeded and diced

1/2 teaspoon garlic -- minced

3/4 teaspoon salt -- or to taste

1/2 cup basil, fresh -- chopped

2 tablespoons lemon juice -- fresh

 

Note:

Lorna Sass created this recipe to be cooked in a pressure cooker. If you

don't have one, just cook on the stove top. Quinoa is done when it has

just a bit of crunch and has developed a little " tail " on the seed during

cooking. I modified the recipe.

 

Bring water to the boil in the pressure cooker. Add the quinoa, green

beans, tomatoes, garlic and salt.

 

Lock the lid in place. Over high heat, bring to high pressure and cook

for 1 minute. Allow the pressure to come down naturally for 10 minutes.

Quick-release any remaining pressure. Remove the lid, tilting it away from

you to allow any excess steam to escape.

 

Stir in the basil and lemon juice and fluff up the quinoa just before

serving. Great hot, room temperature or cold.

 

Note:

If you use canned tomatoes, reduce the salt by 1/2.

If you use frozen green beans, defrost them and add them at the end when

you add the basil and lemon juice, otherwise they will be overdone.

kwvegan vegan