When I share with people how much we use our pressure cooker, I either get very strange looks - or tons of questions.  I recently talked about how we deliciously (and successfully) Cook For One (or Two) in a post called “Grilled Chicken Curry” - which is part of our new Pressure Cooking For One series. 


So if you are a small household, like ours, don’t despair - you can have a wide variety of wonderful meals on your table - without eating leftovers all week!


And the pressure cooker can certainly speed up and provide you with a huge spread of July 4th meal ideas!


Here’s how we put this recipe together:


Ingredients:


  1. - 1 cup cooked and cooled Basic Quinoa (about 5.25 ounces)

  2. - 1 orange, peeled and segmented and each section cut in half

  3. - 1 small Fennel bulb, cored and sliced very thin

  4. - 2 green onions, chopped

  5. - 1/4 cup goat cheese, softly crumbled

  6. - White Balsamic Citrus Vinaigrette


Directions:


To a mixing bowl, add the halved orange sections.  Add the fennel, green onions and goat cheese.  Gently stir.  Add the quinoa, toss lightly.  Pour in the vinaigrette and toss again.  Serve!