Peruvian Quinoa Salad

More pressure cooker recipes.  This one was so simple and delicious!  Aaron made it from start to finish.

 Peruvian Quinoa Salad

INGREDIENTS

•     1 cup Black (I used regular)Quinoa, rinsed
•     1 pinch of salt
•     1.5 cups of water
•     1 Lime, zested and squeezed
•     1 Bunch Cilantro (or Parsley), roughly chopped
•     1 Large Roma Tomato, finely diced
•     1 Yellow (we had red) Bell Pepper, finely diced
•     ½ cup Green Olives (we had black), chopped
•     1 Cucumber, seeded and finely diced

                                                 

INSTRUCTIONS

1.     In the pressure cooker add the quinoa, lime zest, salt and water
2.     Close and lock the lid. Turn the heat to high and when the cooker reaches pressure lower the heat and cook for 1 minute at HIGH pressure. When time is up, continue cooking the quinoa with the residual heat and steam of the pressure cooker by opening the cooker using the natural method – turn off the heat and don’t do anything (about 10 minutes). If after 10 minutes, the cooker has not released all of the pressure, let out the remaining pressure by opening the valve
3.     Tumble out the cooked quinoa into a mixing bowl to cool.
4.     Then, add the chopped tomato, pepper, olives, cucumber and Cilantro.
5.     Mix with Lime juice and season with any additional salt to taste.
6.     Serve at room temperature or chilled.