Instant pot Spanish quinoa

Name: Instant pot Spanish quinoa
Prep time: 5 min
Cook time: 2 min
Ingredients: 3 tbsp Olive oil; 1 medium Onion (roughly chopped); 100 g Chorizo (roughly chopped) (Omit if making vegetarian/vegan.); 2 Whole Peppers (roughly chopped) (Any colour (bell peppers).); 100 g Carrots (roughly chopped); 4 Cloves Garlic (roughly chopped); 1 Whole Chili (roughly chopped) (Any colour.); Season to taste; 1 tbsp Smoked paprika; 2 tsp Oregano; 2 tsp Basil; 1 tsp Turmeric; 100 g Tomatoes (roughly chopped); 500 g Quinoa (rinsed and drained); 650 ml Vegetable stock (Chicken stock would also work.); 200 g Frozen peas; 1 bunch Fresh parsley to garnish (Optional.)

September 28, 2020 by Andy Leave a Comment

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My instant pot Spanish quinoa is a healthy and tasty meal. Easy and quick to make and a perfect alternative to rice.

Instant pot Spanish quinoa

My instant pot Spanish quinoa is a healthy and tasty meal. Easy and quick to make and a perfect alternative to rice.

Print Pin Rate

Course: Main Course

Cuisine: Mediterranean, Mexican, Spanish

Keyword: Instant pot mediterranean recipes, Instant pot Spanish quinoa, Instant pot Spanish recipes

Prep Time: 5 minutes minutes

Cook Time: 2 minutes minutes

Leave under pressure: 10 minutes minutes

Servings: 6

Calories: 469kcal

Ingredients

▢ 3 tbsp Olive oil
▢ 1 medium Onion (roughly chopped)
▢ 100 g Chorizo (roughly chopped) Omit if making vegetarian/vegan.
▢ 2 Whole Peppers (roughly chopped) Any colour (bell peppers).
▢ 100 g Carrots (roughly chopped)
▢ 4 Cloves Garlic (roughly chopped)
▢ 1 Whole Chili (roughly chopped) Any colour.
▢ Season to taste
▢ 1 tbsp Smoked paprika
▢ 2 tsp Oregano
▢ 2 tsp Basil
▢ 1 tsp Turmeric
▢ 100 g Tomatoes (roughly chopped)
▢ 500 g Quinoa (rinsed and drained)
▢ 650 ml Vegetable stock Chicken stock would also work.
▢ 200 g Frozen peas
▢ 1 bunch Fresh parsley to garnish Optional.

Metric - US Customary

Instructions

Add the olive oil to the instant pot and set to saute. Once the oil is hot add the onion, chorizo, peppers, carrot, garlic and chili. Fry until softened (around 5 minutes)
Season to taste and then add the smoked paprika, oregano, basil and turmeric.
Add the tomatoes, quinoa and stock. Stir everything together and push the quinoa under the liquid.
Put the lid on the pot and set on high pressure for 2 minutes. Leave under pressure for a further 10 minutes and then do a quick release.
Remove the lid and stir in the frozen peas. Allow to heat through (around 2 minutes).
Serve with the fresh parsley as a garnish.