The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Prep Time:
5
minutes
Cook Time:
15
minutes
Ready In:
20
minutes
Servings:
3
Ingredients
1 cup tri-color quinoa rinsed
1 tbsp Oil
1 tsp Cumin seeds (Jeera)
1 Onion small, diced
1/2 tbsp Garlic minced
1/2 tbsp Ginger minced
2 cups Mixed vegetables (green peas, carrots, green beans)
1.25 cup Water
1 tbsp Lemon juice
Yogurt for serving
Cilantro to garnish
1/2 tsp Ground Turmeric (Haldi powder)
1 tsp Cayenne or Red Chili powder
1/2 tsp Garam Masala
1 tsp Salt
Directions
1. Start the BSTY pressure cooker in Sauté mode and let it heat. Once it is hot, add oil and cumin seeds.
2. After the seeds start to splutter, add onions, garlic, and ginger. Sauté for 2 minutes.
3. Add the spices and mixed vegetables. Stir and let them cook for a minute.
4. Add quinoa, water and mix well. Close lid with the vent in sealing position.
5. Change pot setting to Rice mode at High Pressure for 2 minutes. When the cooking time is complete, select Cancel and use the quick pressure release value. Wait 2-3 minutes for the steam to release until the red floater valve drops down, and then carefully open the lid.
6. After you open the pot, mix the juice of one lemon and garnish with cilantro. Serve hot with yogurt and cilantro.
Chef's Tip
You can also try Raita as a substitution for yogurt
Caution
Before opening the pressure cooker, use one of the included plastic or other utensil to carefully turn the pressure valve to "RELEASE" and then wait 2-3 minutes for the steam to be released and the red floater valve is in the down position before opening the cooker. When opening the cooker, use pot holders, and always keep your body, face and hands away from the steam vent. Be sure to stand behind the lid as you open it so the hot steam and condensation don't get on you. As with all kitchen appliances, be sure to keep the cooker out of reach of children.
