Instructions: Note: Lorna Sass created this recipe to be cooked in a pressure cooker. If you dont have one, just cook on the stove top. Quinoa is done when it has just a bit of crunch and has developed a little "tail" on the seed during cooking. The only modification I made to her original recipe was to delete the 1 T. of oil she suggested adding when you stir in the basil and lemon juice.

Bring water to the boil in the pressure cooker. Add the quinoa, green beans, tomatoes, garlic and salt.

Lock the lid in place. Over high heat, bring to high pressure and cook for 1 minute. Allow the pressure to come down naturally for 10 minutes.

Quick-release any remaining pressure. Remove the lid, tilting it away from you to allow any excess steam to escape.

Stir in the basil and lemon juice and fluff up the quinoa just before serving. Great hot, room temperature or cold.

Note: If you use canned tomatoes, reduce the salt by 1/2. If you use frozen green beans, defrost them and add them at the end when you add the basil and lemon juice, otherwise they will be overdone.

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