Instant Pot Spanish Quinoa
You’ll be amazed at the depth of flavor achieved in record time in this Spanish-style pilaf, which features quinoa instead of rice. Mixed veggies and canned diced green chiles infuse the dish with spicy, savory oomph. Using a multicooker (such as an Instant Pot) ensures that the quinoa comes out light and fluffy—no hovering over the stove required. Serve this succulent side dish with your favorite Spanish or Mexican food.
A chopped vegetable medley turns a pot of quinoa into a hearty Spanish-style pilaf. Cooking the recipe in the Instant Pot (or another programmable multi-cooker) guarantees the tiny grains come out tender and fluffy, not soft and soggy, thanks to the pressure-cooking function incorporated into the grain-cooking setting. Be sure to rinse and drain the quinoa well before cooking. Quinoa has a natural outer coating called saponin that can make the cooked grains taste bitter. Serve the quinoa as a side dish with Spanish and Mexican foods or use as a base for soups and stews.
INGREDIENTS
- ½ cup chopped onion
- ½ cup chopped green bell pepper
- ½ cup chopped tomato
- ⅓ cup chopped carrot
- ¼ cup canned diced green chile peppers
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon sea salt
- ½ teaspoon dried oregano, crushed
- ¼ teaspoon crushed red pepper
- 1 cup quinoa, rinsed and drained
INSTRUCTIONS
- Set an Instant Pot electric pressure cooker on the sauté setting and allow to heat. Add the onion, bell pepper, tomato, carrot, chile peppers, garlic, chili powder, salt, oregano, and crushed red pepper, and cook for 5 minutes, stirring frequently. Press “Cancel.” Stir in the quinoa and 1 cup water.
- Lock the lid in place, adjust the setting to “Multigrain,” and cook for 10 minutes. Let it stand to release pressure naturally, at least 10 minutes. If necessary, carefully open the steam vent to release any remaining pressure. Open lid carefully.
View List Of All Recipe On Create That Body
Learn More About Isabella Hawke | Follow Us On Facebook | Instagram
