Rainbow Quinoa (Benedikt’s first vegetarian meal)


Pressure-cooked Quinoa with tomato, bell pepper, Kalamata olives and celery

Inspired by the Peruvian Black Quinoa Salad on hippressurecooking.com but without any of the necessary ingredients at home, I created my own version of a warm Quinoa salad.

I cooked 1 cup Quinoa in the pressure cooker with 1.5 cups water and a good pinch of salt, as well as the rind and juice of a clementine at high pressure for 1 minute. Then, I let the cooker cool down for 10 minutes.


In the meantime, I chopped some vegetables: 1 tomato, 1 orange bell pepper, about 1/2 cup Kalamata olives and 1 stalk celery. Once the pressure cooker lock was released, I poured the hot Quinoa in a large bowl and combined it with the chopped vegetables. I added sea salt, black pepper and orange juice. Freshly chopped cilantro and Sriracha hot sauce round off the flavor.


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