Vegetarian Instant Pot Quinoa With Veggies Recipes

QUINOA PULAO INSTANT POT

Steps:

• Press the saute button on the instant pot and heat oil.
• Add cumin seeds, cloves, and green cardamom and let them crackle.
• Add chopped or sliced onion and saute for a few minutes until they turn translucent.
• Add grated ginger, minced garlic, and green chilies, and continue to cook in the saute mode.
• Add frozen or fresh mixed vegetables, salt, and all the spice powders.
• Mix well and saute for a minute.
• Add rinsed quinoa and 1 3/4 cups of water. Give a nice stir.
• Add chopped mint leaves on top and close the instant pot with the lid to the sealing position.
• Set the instant pot to manual or pressure cook mode at high pressure for just three minutes.
• After the instant pot beeps, press cancels and let the pressure release naturally.
• Open the instant pot, and fluff the quinoa with a fork.
• Serve quinoa pulao hot with vegan raita or any curry of your choice. Enjoy!

QUINOA WITH VEGGIES

Steps:

• Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside.
• Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.

INSTANT POT QUINOA SALAD

Steps:

• Rinse the quinoa in a fine-mesh sieve until the water runs clear. Drain and place the quinoa in a 6-quart Instant Pot. Add the water.
• Lock on the lid and set the Instant Pot to one minute cooking time at high pressure. Be sure the sealing valve is set to "sealing".
• Once the cooking time is up, let the pressure come down naturally for 10 minutes and then release any remaining pressure.
• Remove the lid and use a fork to fluff the quinoa.
• Add the red bell pepper, cucumber, olives, cranberries, and pumpkin seeds to the quinoa and stir to combine.
• Add the oil, lemon juice, salt, and pepper. Stir one more time to combine.
• Serve chilled or at room temperature.

INSTANT POT ONE-MINUTE QUINOA WITH VEGGIES

Steps:

• Rinse and drain quinoa.
• Dump quinoa into Instant Pot, then add any diced veggies from the add-ins listed above. Pour broth or water into pot.
• Close the lid and make sure the vent is set to closed. Push the manual button, make sure pressure is on HIGH and reduce time to 1 minute.
• While the pot comes to pressure and cooks, prepare any other optional add-ins.
• When the pot beeps several times it has finished cooking. Let the pressure come down naturally for then minutes, then you may flip the valve to release the rest of the pressure manually.
• Add any extra add-ins you have saved for the end of cooking, and mix well.
• Serve warm or cool.

VEGETARIAN INSTANT POT® QUINOA WITH VEGGIES

Steps:

• Rinse and drain quinoa. Dump quinoa into a multi-functional pressure cooker (such as Instant Pot®). Add vegetable broth, spinach, carrots, celery, and bell pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes, then flip the valve and release remaining pressure carefully using the quick-release method. Unlock and remove the lid.
• Stir in feta cheese, black olives, pesto, and tomatoes.