Crispy Roasted Potatoes and Pressure Cooker Quinoa
Ingredients
Crispy potatoes
- 2 potatoes, cut into cubes
- 2 tablespoons Cajun spice
- 2 tablespoons aquafaba (optional)
- 2 tablespoons flour or polenta
- Smoked salt to taste
- Olive oil
Pressure cooker quinoa
- 1/3 cup quinoa
- 1/2 cup sprouted mung beans
- 1 bay leaf
- 1/2 tablespoon smoked paprika
- 2 teaspoons cumin powder
- 4-5 peppercorns
- 1 clove
- 2 teaspoons salt
- 2 cups water
Preparation
Crispy potatoes
Preheat oven to 220°C.
Soak potato cubes in cold water for 10 minutes and drain. Repeat 2-3 times.
Towel dry the potatoes, then transfer them to a bowl with Cajun spice, salt, aquafaba, and 1 tablespoon oil. Add 2 tablespoons flour and toss to evenly coat.
Pour oil into a baking dish and place it in the oven for a few minutes until hot.
Tip the potatoes into the hot oil and roast for 30-35 minutes, turning halfway, until crispy.
Pressure cooker quinoa
Place all ingredients in the pressure cooker.
Put the lid on and cook on low-medium flame for 4 whistles.
