I hope everyone is staying healthy and safe during this difficult time. Now that California is in lockdown, I’m going to try to post more pantry oriented recipes while I’m home. This is one of my favorite and easiest recipes for meal planning.
Quinoa is gluten free and considered a whole grain, even if it’s technically a seed that’s prepared as a grain. I love how it soaks up the sauce, so we make it often with stir-fry and vegetable curry. I’ve also used it to make tabbouleh, but it can easily be added to any bowl, soup, or salad. Taco bowls with quinoa are also a big favorite at our home.
I’m lazy so I don’t rinse it beforehand, besides most of the commercially sold quinoa today has been processed to remove the bitter coating. I also usually cook it in chicken broth or stock in the instant pot to give it a ton of flavor. Feel free to use vegetable stock or water if you are on budget or to make it vegan.
- 2 cup of quinoa
- 3 cups of water
- Add 2 cups of quinoa to the instant pot.
- Then add 3 cups of water. Make sure all the seeds are submerged with a spoon.
- Secure lid and valve so it is locked.
- Press the rice button, which is set to 12 minutes on low pressure.
- When it is finished, use quick release with an oven mitt to protect your hand.
- Fluff with a fork and you are ready to serve.