Recipe: Quinoa with Potatoes and Cumin (pressure cooker or stovetop)

QUINOA WITH POTATOES AND CUMIN

1 tablespoon olive oil
2 large garlic cloves, peeled and minced
1 large onion, peeled and chopped
1/2 pound new potatoes, scrubbed and cut into matchsticks
1 1/4 teaspoons cumin seeds
1 1/2 cups vegetable stock
1 cup quinoa, rinsed in cold water and drained in a fine mesh sieve
3/4 teaspoon salt (less if you use salted stock)

TO MAKE IN A PRESSURE COOKER:
Heat the oil in the cooker. Saute the garlic, onion, potatoes and cumin seeds for a minute, then add the vegetable stock. Scrape any bits of food that have stuck to the sides of the pot, down into the liquid. Add the quinoa and salt and stir. Lock the lid in place and bring to high pressure. Reduce the heat to allow the pressure cooker to remain at high pressure for 2 minutes. Turn off the heat and allow pressure to release naturally. (About 10 minutes.) Remove lid. (ALWAYS remove a pressure cooker lid so that any remaining steam will escape AWAY from you!) Stir well and serve.

TO MAKE ON A STANDARD STOVETOP:
To make this without a pressure cooker, use a three quart saucepan. Increase the liquid to 2 cups. Saute the potato, onion, garlic and cumin seeds as directed above. Add the stock, quinoa and salt. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Turn the heat off and allow the pot to stand, covered, for five minutes.

Adapted from source: Recipes from an Ecological Kitchen by Lorna J. Sass