In this bowl, quinoa from the Andes is paired with Peru’s tropical mango and cooked in a pressure cooker in minutes. Adding coconut milk at the end helps keep the grains separate.
Place the quinoa and water in a pressure cooker.
Close the lid and cook for 8 minutes once pressure is reached.
Release the pressure. Add the coconut milk, honey, and cinnamon, then cook for 5 more minutes, stirring.
Fold in the diced mango and serve.
Rinse the quinoa before cooking, or it may taste bitter.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
