This gorgeous Instant Pot quinoa dish is perfect for a lazy, nutritious dinner. It’s suitable to vegans, vegetarians and omnivores alike, and can be served as is with a salad or some greens, or as a side dish.
Cooking quinoa on a stove top takes around 15-20 minutes, and while you can easily make this dish without an Instant Pot, it does make things quick and easy…with less cleaning up. The ratio of quinoa to stock is 1:1 in this recipe, if you want to make a larger batch of this dish, increase the amounts proportionally to each other.
You can use any type of mushrooms. If you have some dried porcini mushrooms, I highly recommend adding a handful of those to the mix as well; they will add wonderful forest-y smell and flavour.
Instant Pot Quinoa With Mushrooms, Garlic & Cherry Tomatoes
Author: Instant Pot Eats
Prep Time: 7 mins
Cook Time: 10 mins
Total Time: 17 mins
Yield: 3 1x
This gorgeous Instant Pot quinoa dish is perfect for a lazy, nutritious dinner. It’s suitable to vegans, vegetarians and omnivores alike, and can be served as is with a salad or some greens, or as a side dish.
Ingredients
- 3 tablespoons olive oil
- 1 brown onion, diced
- 1 medium carrot (or 2 small), sliced into circles or diced
- 2 heaped cups of sliced button mushrooms (about 15 medium button mushrooms)
- Zest of 1/2 lemon
- 2 tablespoons lemon juice
- Generous pinch of ground pepper
- 1 teaspoon sea salt
- 4 cloves garlic, diced (medium to large cloves)
- 1 cup quinoa (I used a mix of red and white fair trade quinoa)
- 1 cup vegetable stock (chicken stock is nice for omnivores)
- 8–10 cherry tomatoes (you can slice a whole tomato as well)
- Chopped spring onion or parsley, for garnish
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