Date: Mon, 17 Nov 1997 16:50:18 -0800
From: "C. Martin" (Charisa@MoonstruckMuses.com)
Just made this today and could eat the whole thing!
Quinoa with Green beans, tomatoes, and basil
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
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.
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.