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.
Notes
Skip the toasting step if you're short on time. If you want to double or even triple the batch, the cooking time remains the same.Canadian Golden Quinoa will not produce good results in the instant pot. It is much too mushy to use in a pressure cooker.
Nutrition Facts
Zesty Instant Pot Quinoa {Vegan Quinoa Recipe}
Amount Per Serving (0.25 cup)
Calories 127
* Percent Daily Values are based on a 2000 calorie diet.