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Instant pot Spanish quinoa

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.
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Course: Main Course
Cuisine: Mediterranean, Mexican, Spanish
Keyword: Instant pot mediterranean recipes, Instant pot Spanish quinoa, Instant pot Spanish recipes
Prep Time: 5 minutes
Cook Time: 2 minutes
Leave under pressure: 10 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.

Video

Nutrition

Calories: 469kcal | Carbohydrates: 65g | Protein: 17g | Fat: 16g | Saturated Fat: 3g | Cholesterol: 10mg | Sodium: 683mg | Potassium: 750mg | Fiber: 9g | Sugar: 3g | Vitamin A: 7801IU | Vitamin C: 22mg | Calcium: 83mg | Iron: 6mg