Mexican-Style Red Quinoa and Black Bean Salad with Avocado and Cilantro Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Mexican-Style Red Quinoa And Black Bean Salad With Avocado And Cilantro Pressure Cooker Recipe

Ingredients

SERVES 4 to 6 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure

QUINOA

  • 1½ cups red quinoa
  • 1 (2-finger) pinch sea salt
  • 1½ tablespoons olive oil
  • 21/3 cups spring or filtered water
  • juice and grated zest of 1 lime (you want some long, thin strips of zest)

DRESSING

  • juice of 3 limes
  • ½ cup olive oil
  • ½ teaspoon ground cumin
  • pinch chili powder
  • 1 small clove garlic (optional), pressed
  • pinch sea salt

SALAD

  • 1½ cups black beans for salads (recipe follows) or 1 (15-ounce) can, drained
  • 1½ cups fresh or thawed frozen corn kernels
  • 1½ cups quartered cherry tomatoes
  • 1 red bell pepper, seeded and diced
  • 1 to 2 firm ripe avocadoes, to taste, peeled, pitted, and diced
  • 4 green onions (white part and some of the green), chopped
  • about 1/3 cup chopped fresh cilantro

Method

  1. If necessary, rinse the quinoa well in a fine mesh strainer under cold running water, rubbing the grains with your fingers until no suds appear
  2. Combine the quinoa, salt, oil, water, and lime juice and zest in a 5- to 7-quart pressure cooker
  3. Close and lock the lid
  4. Set the burner heat to high
  5. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  6. Set a timer to cook for 5 minutes
  7. Remove the pot from the heat
  8. Open the cooker with the Natural Release method; let stand for 10 minutes
  9. At time, if the pressure is not all released, open the valve
  10. Be careful of the steam as you remove the lid
  11. The quinoa should be tender
  12. Spoon it out onto a clean baking sheet or wide storage container and let cool to room temperature
  13. You will have about 4 cups cooked grain
  14. In a small bowl, whisk the dressing ingredients together
  15. In a medium salad bowl, combine the salad ingredients
  16. Add the quinoa and fold in with a rubber spatula
  17. Pour the dressing over the top and, with the spatula, gently toss to evenly coat the salad with it
  18. Serve immediately or cover and store in the refrigerator and serve chilled
  19. If serving later, add the avocado right before serving

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