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Basic recipe: Pressure cooker quinoa

When I test an ingredient for pressure cooker timing I always shoot for the shortest cooking time needed to have the ingredient fully cooked. And when I say fully cooked, I mean that the seeds crack open to show off their little root but still hold together enough to fluff, stir and mix without falling apart. In the case of quinoa, I got the timing all the way down to 1 minute at pressure – a quick high temperature shock and lots of steam in the residual heat is all that is needed to reach quinoa perfection.