Quinoa with Plantain and Kale, Waterless Asparagus with Purple Potato (No Added Fat)
vegetarian festival (downtown - my family rode our tandem bicycle and trailer) today and picked up some very healthy looking organic kale from a local farmer. Inspired by a recipe Kale, Quinoa, and Artichoke Salad from my friend Nava Atlas, but not having artichokes in stock, I was intrigued about the possibility of cooking quinoa in the pressure cooker. I found a recipe that suggested that putting quinoa and liquid in the typical 1:2 ratio in the Instant Pot and cooking at 2 minutes would do. Here is what I came up with.
- 4 kale leaves cut into approximately 3/4" squares (stems excepted)
- Medium plantain, cut into 1/2" lengths and then quartered
- 1/2 small red onion cut into 3/8" thick half moons (approx. 3/4 cup)
- 1/2 small yellow onion cut into 1/4" cubes (approx. 3/4 cup)
- 1 vegan bouillon cube
- 1/4 cup quinoa
- 1/2 cup water (i.e., twice the quantity of quinoa)
- 1/4 t salt
- 1/4 t oregano
I put all of the ingredients into the Instant Pot pressure cooker, stirred, and cooked on high pressure for 3 minutes, then served.
I would love to try and see if putting quinoa and water first into my pressure cooker, and then other ingredients, works. I suspect it will still be undercooked as the liquid would be partially absorbed by other ingredients, at least potentially. But I wonder if a moist cooked quinoa dish could be made by using even more water. The main course could have used some heat, and I added hot sauce at the table. Garlic would have been nice in the main course; while my Dad visits, I don't use garlic for food that I serve to him, as he doesn't like it.
The asparagus dish was indeed quite good. It would be fun to try making a similar dish with potatoes added, and perhaps Indian spices.