Zesty Instant Pot Quinoa {Vegan Quinoa Recipe}

This Instant Pot Quinoa is so flavorful and cooks in only one minute! A delicious quinoa side dish that is full of crunchy veggies and a zesty flavor.

Servings:

Course: Side Dish

Cuisine: American

Keyword: how to cook quinoa in an instant pot, Instant pot quinoa, vegan quinoa recipes

Calories: 127kcal

Author: Sarah Cook - Sustainable Cooks

Ingredients

Salad Fixin's

▢ 2 cups quinoa
▢ 2 cups vegetable broth
▢ 2 tbsp olive oil
▢ 2 carrots diced
▢ 1 stalk celery diced
▢ 1/2 cup frozen edamame thawed
▢ 3 green onions sliced small (I love green onions. If you don't, reduce to 1 or 2)
▢ 1 small cucumber, chopped
▢ Few sprigs of cilantro

Seasoning

US Customary - Metric

Instructions

In a fine-mesh sieve, rinse the quinoa under cool running water.

Instant Pot Directions

Turn your Instant Pot to saute.
Add the olive oil and quinoa. Stir to toast for 5-8 minutes, or until you can smell the nutty undertones.
Add the broth. Stir.
Secure the lid, and turn the lever to "sealing". Use the manual setting and press the pressure button until it is on "high". Set the timer for 1 minute.
Once it has finished cooking, the Instant Pot will beep and start counting down. If it hasn't naturally depressurized within 15 minutes, carefully turn the lever to "venting" and allow it depressurize.
Add the veggies and cilantro to the instant pot. Pour in the sauce and stir to combine. Store in the fridge.

Stove Top Directions

In a heavy saucepan, like a dutch oven, add the olive oil over medium heat. Add the quinoa and toast for 5-8 minutes, or until you can smell the nutty undertones from the pan.
Add the broth and stir to combine. Bring to a boil for 1 minute, and then reduce to a lower heat. Put the lid on, and cook for 15 minutes, or until the liquid is completely absorbed. Let cool.
Meanwhile, dice your veg and mix up your sauce. Once the quinoa has cooked, add the veggies and cilantro and stir to combine. Store in the fridge.