Electric Pressure Cooker: Perfect Recipes To Get Meals On The Table In No Time (Clean Eating, Paleo, AIP, Gluten Free, Vegan, Healthy Diets, Nourishing, Cookbook) by Healthy Living Read Free Book Online

and gently
stir to combine.
    11. Serve immediately.
    Nutritional Information per
Serving:
    Calories: 221
Fat: 6.3g
Sat Fat: 0.6g
Carbohydrates: 36.6g
Fiber: 4.2g Sugar: 7.4g
Protein: 7.5g

Quinoa & Veggie Salad
    Yield: 8
servings Preparation Time: 15 minutes Cooking Time: 1 minute
    Ingredients:
    For Salad:
    1½ cups water
1 cup red quinoa
Pinch of salt
1 cup purple cabbage, shredded
1 cup green cabbage, shredded
1 cup cucumber, chopped
1 carrot, peeled and shredded
1 cup frozen edamame, thawed
6 scallions, chopped
½ cup peanuts, chopped
    For Dressing:
    ¼ cup fresh lime juice
1 tablespoon soy sauce
1 tablespoon canola oil
1 tablespoon sesame oil
2 tablespoons sugar
Pinch of red pepper flakes, crushed
¼ cup fresh cilantro, chopped
2 tablespoons fresh basil, chopped
1 tablespoon fresh ginger, grated finely
    Method:
    1.      In the bottom of an
electric pressure cooker, add water, quinoa and salt.
    2.      Close the cooker by
locking the lid.
    3.      Set the pressure
cooker on high pressure. Cook for about 1 minute.
    4.      Immediately, turn off
the pressure cooker after beep sounds.
    5.      Wait for at least 10
minutes. By using the quick release method, release the pressure.
    6.      Carefully, uncover
the pressure cooker after valve drops completely.
    7.      Transfer the quinoa
into a large bowl.
    8.      Let it cool
completely. After cooling, add all vegetables in the bowl with quinoa.
    9.      Meanwhile in a bowl, add all dressing
ingredients and beat till well combined.
    10. Pour dressing over salad and gently
stir to combine.
    11. Serve immediately with the topping of peanuts.
    Nutritional Information per
Serving:
    Calories: 239
Fat: 11.5g
Sat Fat: 1.2g
Carbohydrates: 27.4g
Fiber: 4.8g Sugar: 6.5g
Protein: 10.3g

Beans & Cabbage Salad
    Yield: 6
servings Preparation Time: 15 minutes Cooking Time: 35 minutes
    Ingredients:
    For Beans:
    2 cups dry pinto beans, rinsed
1½ teaspoons dried oregano, crushed
½ teaspoon garlic powder
¼ teaspoon red chili powder
Salt, to taste
    For Salad:
    4 cups green cabbage, shredded
1 cup red onion, sliced
6 cups lettuce leaves, shredded
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste
    Method:
    1.      For beans in an
electric pressure cooker, mix together all ingredients.
    2.      Close the cooker by
locking the lid.
    3.      Set the pressure
cooker on high pressure. Cook for about 35 minutes.
    4.      Unplug the pressure
cooker and by using the natural release method, release the pressure.
    5.      Carefully, uncover
the pressure cooker after valve drops completely.
    6.      Transfer the beans in
a large bowl and let them cool.
    7.      For salad in a large
serving bowl, mix together all ingredients.
    8.      Top with beans and
serve.
    Nutritional Information per
Serving:
    Calories: 293
Fat: 5.7g
Sat Fat: 0.9g
Carbohydrates: 46.9g
Fiber: 12.1g Sugar: 4.4g
Protein: 14.9g

Rice & Olives Salad
    Yield: 8
servings Preparation Time: 15 minutes Cooking Time: 7 minutes
    Ingredients:
    For Rice:
    4 cups water
2 cups Arborio rice
Drop of olive oil
Salt to taste
    For Salad:
    1 cup canned tuna, drained and chopped
1 cup green olives, pitted and sliced
1 cup black olives, pitted and sliced
½ cup tomatoes, chopped
3 tablespoons capers
3 tablespoons olive oil
Salt and freshly ground black pepper, to taste
    Method:
    1.      For rice in an
electric pressure cooker, mix together all ingredients.
    2.      Close the cooker by
locking the lid.
    3.      Set the pressure
cooker on high pressure. Cook for about 4 minutes.
    4.      Unplug the pressure
cooker and by using the natural release method, release the pressure.
    5.      Carefully, uncover
the pressure cooker after valve drops completely.
    6.      Immediately, transfer
the rice into a strainer to drain the liquid.
    7.      Now, transfer the
rice in a large bowl and let them cool.
    8.