A Perfect Pantry

IN THE RICE COOKER

INGREDIENTS

• 1 ½ cups of quinoa
• 2 ¼ cups of stock (any type)
• A pinch of salt

DIRECTIONS

1. Place the quinoa, stock and salt into the removable cooking bowl of the rice cooker.
2. Press the selector control lever down to cook setting. Cook with the lid on, until the rice cooker automatically switches to the warm setting. Let the quinoa sit in the rice cooker with the warm setting on for a further 5 minutes. Stir once during the cooking.
3. If using the cooked quinoa in a salad, allow to cool down for 10- 15 minutes.

IN THE PRESSURE COOKER

INGREDIENTS

• 1 ½ cups of quinoa
• 2 ¼ cups of stock (any type)
• A pinch of salt

DIRECTIONS

1. Add the quinoa, stock and salt to the pressure cooker. Securely place and seal the lid onto the pressure cooker and ensure the pressure release valve is set to the sealed position.
2. Select the ‘WHITE RICE’ button / setting and then the ‘START / CANCEL’ button and allow to cook until the pressure cooker has switched off.
3. Release the pressure from the pressure cooker by turning the pressure release valve to the venting position.
4. Remove the lid and fold through with a spoon.
5. If using the cooked quinoa in a salad, allow to cool down for 10- 15 minutes.

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Kambrook Pressure Express Pressure Cooker
• Pressure Express Digital Pressure Cooker