simple quinoa recipe

A foolproof method for making quinoa in the Instant Pot for salads, bowls and more.

How To Make Perfect Quinoa in the Instant Pot

quinoa (red

liquid (water, vegetable or chicken broth)

Rinse the quinoa under cold running water to remove quinoa&#x27;s natural coating, called saponin, which can make it taste bitter or soapy. Some boxed quinoa is often pre-rinsed, it doesn&#x27;t hurt to give the seeds an additional rinse.

Add quinoa and liquid to the Instant Pot. Turn valve to sealing.

Cover and cook 2 minutes on high pressure and then let pressure release naturally, about 10 minutes.

Fluff with a fork then set aside to cool.

How To Make Perfect Fluffy (Never Mushy) Quinoa in the Instant Pot to add to salads throughout the week.

https://www.skinnytaste.com/how-to-make-perfect-quinoa-in-the-instant-pot/

This risotto uses quinoa in place of rice and its delicious! Combining cooked quinoa and leftover homemade sauce like filetto di pomodoro you can make a quick and easy meal.

Quinoa Risotto

quinoa

pecorino romano

homemade sauce

chicken stock

In a medium sauce pan, heat sauce and chicken stock.

Combine with cooked quinoa and grated cheese and mix well.

Top with extra cheese if desired.

A simple easy recipe for  Quinoa with Lemon, Shallot and Herbs- a delicious healthy side dish that is vegan, gluten-free and full of protein. Can be made-ahead...make a big batch on Sunday for weekday meals, or bring to a potluck!

Perfect Quinoa

shallot (or ¼ of an onion),

teaspoons olive oil

quinoa, rinsed well, and drained (rinsing removes bitterness)

water or broth

salt,

cumin

garlic garlic cloves with the shallot)

oregano

lemon lemon

herbs

toasted slivered almonds or pinenuts

olive oil– optional but good.

In a medium pot, over medium heat, sauté the shallot in the olive oil, until golden and fragrant, about 2-3 minutes. Set half aside for the garnish.

To the pot, add rinsed/drained quinoa, water, salt, cumin, granulated garlic and dried herbs, and give a good stir. Bring to a boil. Reduce heat to low, cover well, and cook for 15 minutes. Check to see that the quinoa has soaked up all the water.  If not, continue cooking 2-5 more minutes. Once you see steam holes, turn the heat off and let it sit covered 5-10 more minutes.

To serve: Fluff with a fork, place in a serving bowl and toss gently with lemon zest, taste and adjust salt, adding more as necessary.

Sprinkle with fresh herbs, remaining sauteed shallots, and optional nuts. Don&#8217;t over-mix.

I have shared this recipe with a friend who didn't like quinoa because, in her words, "It's tasteless". This is a great recipe, and turns quinoa into a tasty base for other ingredients.

Wow! This has to be the best quinoa that I have ever made. Thank you for another fabulous and easy to follow recipe. I had been sautéing some Shitake and oyster mushrooms with olive oil, fresh thyme and lemon so I put it on top of the quinoa. It was a perfect combination.

So good! I combine this with your recipe for kale salad so I get some extra green in there. And then sometimes add in some green French lentils for extra protein! Your seasoning is so perfect.

Thank you Sylvie. Love your attitude recipes Great tip. I always have a batch of tgese  cooked quinoa and pulses. In addition, I do rice and  roast a huge tray of seasonal and vegetabless huge tray. Makes for effortless meals and saves on fuel.

Best Wishes
Kameela

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