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Andean Corn & Quinoa Salad

Recipe from The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes by Jill Nussinow


Photo credit: Larry Klein, Pork Cracklins

Author Jill Nussinow, on Andean Corn & Quinoa Salad:

Quinoa is so nutritious. It is the staple grain of the Andes and has sustained people there for a long time. Here I combine it with corn to make a complete meal. It tastes great right after you make it, and the flavors hold up well for the next day or two.

Cooks&Books&Recipes Featured Cook Sheri:

With my first pressure-cooking lesson learned when I tried to cook eggplant, I forged on to another recipe from The New Fast Food: Andean Corn & Quinoa Salad. I’ve cooked other grains in the pressure cooker, but never quinoa. It needs just five minutes (and the amount of liquid in the recipe turned out to be just right for that amount of time). I love that this salad is so colorful: green cilantro, parsley, and jalapeno; red bell pepper and tomato; yellow corn. It’s very flavorful and is good as a light meal (quinoa is a complete protein) or as a side dish to something more substantial. We had it with pork one night and salmon the next; it paired equally with both. The salad kept fine in the refrigerator, and I even ate the leftovers, which is saying something since I rarely eat leftovers.  I’m convinced that the pressure cooker is the path to perfectly cooked quinoa.


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Andean Corn & Quinoa Salad

Featured Recipe From: The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less Than 30 Minutes

Yield: 4-6 Servings

Cook Time: 35 minutes


  • 1 tablespoon oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 1 teaspoon coriander powder
  • 1 cup quinoa, rinsed and drained
  • 1 large red, yellow or orange pepper, diced
  • 1 jalapeno, minced (optional)
  • 1 1/4 cups vegetable broth or water
  • 1/2 teaspoon salt
  • 1 1/2 cups fresh or frozen, thawed corn
  • 1 medium tomato, diced
  • 3 tablespoons lime juice
  • 3 tablespoons chopped cilantro, or more to taste
  • 2 tablespoons chopped parsley
  • Salt and pepper, to taste


  1. Rinse the quinoa well in a fine mesh sieve and drain.
  2. Heat the pressure cooker over medium heat. Add the oil and then the onion, garlic, cumin and coriander. Saute for 1 minute. Add the quinoa and toast for 1-2 minutes, until it is dry. Add the red pepper and jalapeno, if using. Stir and add the broth.
  3. Lock the lid on the pressure cooker and bring to high pressure over high heat. Lower the heat to maintain high pressure for 5 minutes. Remove from the heat and let the pressure come down naturally. Remove the cover and stir in the corn and salt. Put into a bowl and chill for 30 minutes.
  4. Remove from the refrigerator and stir in the tomato, lime juice and herbs. Taste and adjust the seasonings. Serve chilled or at room temperature.

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