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Quinoa-Millet-Pea Bowl
Vegan Pressure Cooking, JL Fields --- sent in by Barb
Barb brought this light, flavorful dish to our Fall Potluck
120 ml 1/2 c. dried whole peas, soaked 12 hours or overnight
120 ml1/2 c. sliced zucchini
120 ml1/2 c. chopped celery
59 ml1/4 c. finely diced onion
240 ml1 c. quinoa, rinsed and drained
120 ml1/2 c. millet, rinsed and drained
470 ml2 c. vegetable broth
1/2 to 1 cup water
5 ml1 tsp. rosemary or thyme
1/2 to 1 tsp. sea salt
15 ml1 T. Liquid Aminos (optional)
Rinse and drain the peas. Place all ingredients except salt in the pressure cooker. Stir to combine.
Cover and bring to pressure. Cook at high pressure 8-10 minutes. Allow for natural release.
Remove the lid and stir in the salt to taste. Fluff up the millet with a fork. Leave uncovered about 5 minutes, then fluff again and serve.
Adzuki, Great Northern, or kidney beans are good substitutes for peas if you want to add more protein to this dish.