If you own a pressure cooker, then you simply must learn how to make pressure cooker quinoa. It's my preferred cooking technique because my quinoa turns out perfectly beautiful every single solitary time.
Before you begin, be sure to rinse your quinoa well as described on the Quinoa main page. This is very important to ensure your finished dish is free from the bitter flavor found in its coating.
You can use plain water or vegetable stock when making pressure cooker quinoa. The veggie stock can help to mask the grassy taste found in some varieties.
Bring 2 1/4 cups of veggie stock or water to a boil in the cooker. Stir in 1 1/2 cups thoroughly rinsed quinoa and a little salt (unless using veggie stock containing salt). Lock the lid in place and set your timer for 2 minutes. Unlike many times you pressure cook, this is one of those unique instances where you're going to start the timer immediately versus waiting for it to reach high pressure.
Turn off the heat after 2 minutes, whether or not your cooker has reached high pressure. Allow the pressure to come down naturally for 10 minutes and carefully release the lid. Makes 4 cups.
If your quinoa isn't done to your liking, simply replace the lid and allow it to steam in the leftover heat for another minute or two. Be careful here -- you don't want it to sit too long or it will turn to mush. Fluff with a fork.
(Note: If there is any unabsorbed liquid, use a slotted spoon to remove the quinoa from the cooker.)
If you like your quinoa on the crunchy side, reduce the liquid by 2 Tablespoons and the time for natural pressure release to 8 minutes.
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