Instant Pot Quinoa Pilaf
Quinoa Pilaf is easy vegetarian side dish that is high in plant protein and full of savory flavors. This 20 minute recipe is easy, Vegan, Glutenfree and Soy free.
Servings: 4 cups
Calories: 279kcal
Cost: $5
Ingredients
- 2 Tablespoon coconut oil or olive oil
- 1 cup dry quinoa rinsed well
- 2 cups of low sodium vegetable broth or water
- 1 medium red onion finely diced
- 1 red bell pepper diced
- 1 medium zucchini ; diced
- 2 cups asparagus edges trimmed and cut into little pieces
- 1 Tablespoon Curry Powder
- ½ teaspoon Turmeric Powder
- 2 Tablespoon lemon Juice
- Salt and pepper adjust to personal taste
Instructions
Prepare Quinoa
- In a mesh strainer, thoroughly rinse quinoa until it rinses clear of any foaming.
Instant Pot Quinoa Pilaf
- Turn the Instant Pot on Sauté mode medium heat. Add oil. Once heated, add in your chopped onion and garlic. Sauté for few minutes stirring frequently.
- Add garlic and all other chopped vegetables. Season with salt, curry powder and turmeric powder, and stir to thoroughly combine. Continue to stir the veggies occasionally for about 3-5 mins till they get tender. Turn off the Instant Pot. Remove the veggies on the separate plate.
- Turn the InstantPot back on Sauté mode Medium. Coat the bottom of the main pot with a 1 tbsp. of coconut oil. Add in your rinsed quinoa and lightly ‘toast’ your quinoa until all water has evaporated. This will help quinoa from becoming mushy.
- Add in 2 cups of vegetable broth (or water) . Mix well. Cancel SUAUTE. Close the lid. Choose MANUAL 1 Min. Vent Sealed. Once it is done cooking, wait for keep warm timer for 5 minutes and then release leftover pressure. Open the lid.
- Combine the cooked quinoa and sautéed veggies. Squeeze in juice of ½ a lemon. Fluff the quinoa with fork so the grains separate well.
- Adjust seasonings as needed. Serve warm and Enjoy !
Skillet Quinoa Pilaf on Stove Top
- Add oil in a large skillet. Add in your chopped onion and garlic. Sauté for few minutes stirring frequently. Add garlic and all other chopped vegetables. Season with salt, curry powder and turmeric powder and stir to thoroughly combine.
- On Medium heat, continue to stir the veggies occasionally for about 5 minutes till they get tender. Turn off the heat. Remove the veggies on the separate plate.
- Coat the bottom of the pan with oil. Add in your rinsed quinoa and lightly ‘toast’ your quinoa until all water has evaporated. This will stop quinoa from becoming mushy.
- When quinoa appears to be toasted, add in 2 cups of vegetable broth (or water) and bring it to a boil.
- Once boiling, cover the pot with lid and reduce heat to low, cooking for 10 minutes. Most of water will be absorbed when finished and you should see the small rings around the quinoa grains.
- Combine the cooked quinoa and sautéed veggies. Squeeze in juice of ½ a lemon. Fluff the quinoa with fork so the grains separate well.
- Adjust seasonings as needed. Enjoy your delicious creation.
Nutrition
Serving: 1cup | Calories: 279kcal | Carbohydrates: 40g | Protein: 10g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Sodium: 193mg | Fiber: 7g | Sugar: 5g