Black Bean-Quinoa Stew, Massaged Kale Salad with Tomato (No Added Fat)
Quinoa cooks very quickly and I thought I'd cook the beans in the pressure cooker and then separately cook the quinoa stovetop, and just mix. But I was out and my wife wanted to get the beans going, so I had her cook the beans and quinoa together; expecting a smooth overcooked quinoa, I was going to add in some stovetop quinoa. Here is what I actually did:
- 2 cups black beans, rinsed, soaked in ample water overnight, then rinsed again
- Enough water to cover the beans and then 1/4"
- 2 cloves garlic finely (1/8") diced
- 1 cup onion cut into 3/8" cubes
- Vegan bouillon cube (I omitted because we were out of the cubes)
- Large bell pepper cut into 3/8" cubes (a little over a cup)
- I had my wife put the beans, water, garlic, and onion (and, if we had one, a bouillon cube), into my Instant Pot pressure cooker and cooked for 25m.
- By the time I got home, the cooking was done and pressure was low enough that I could easily open the pot, which I did (alternatively, I'd wait a few minutes then carefully let remaining pressure out first).
- I was very pleasantly surprised that the texture was just right. I mixed in the bell pepper. I think that I had in mind adding salt, but I forgot. The quinoa added both texture and taste, and really, though just a bit bland, the dish stood on its own without seasoning.
I should try making a bean and quinoa soup, as originally planned, by adding cooked quinoa to cooked beans. I should definitely experiment with more dishes that have had quinoa cooked under pressure for so long - it makes a nice texture matrix for a dish.