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Using the “sauté” function on the Instant Pot, add olive oil and sauté onions until soft and lightly browned, about 2-3 minutes.
Add in quinoa, garlic, ginger and stir for another minute or two to allow the quinoa to lightly toast. Then stir in the spices, including salt and pepper, until fragrant, about 30 seconds.
Deglaze by pouring in 2 tablespoons of broth, stirring and scraping the bottom of pot to remove/dissolve any brown bits.
Add in the tofu, bell pepper, and remaining broth into the pot. Give the ingredients a good stir to distribute throughout the vessel. Press “cancel” to turn off the Instant Pot.
Seal the Instant Pot and cook at high pressure (“manual”/"pressure cook" function) for 1 minute ***(see third note). After it is ready, allow natural pressure release for 5 minutes before quick pressure release to completely depressurize (until floating valve drops).
Open the Instant Pot and stir in the cauliflower rice with the rest of the ingredients *(see first note). Cover with the lid (do not seal) and let it sit for 5 minutes to allow the cauliflower rice to soften slightly (tender crisp) in the heat.
Last, add in the sliced almond, fresh cilantro, lemon juice and give it a gentle stir *(see second note). Taste for additional salt and pepper. Scoop into bowls and serve warm.