Instant Pot Quinoa with Mushrooms, Garlic, and Cherry Tomatoes
Try this Instant Pot Quinoa with Mushrooms, Garlic, and Cherry Tomatoes recipe.
Try this Instant Pot Quinoa with Mushrooms, Garlic, and Cherry Tomatoes recipe.
- 2 tablespoons lemon juice
- 1 teaspoon sea salt
- 3 tablespoons olive oil
- 1 brown onion diced
- zest of 1/2 lemon
- 1 medium carrot (or 2 small) sliced into circles or diced
- 2 heaped cups of sliced button mushrooms (about 15 m
- generous pinch of ground pepper
- 4 cloves garlic diced (medium to large cloves)
- 1 cup quinoa (i used a mix of red and white fair trade q
- 1 cup vegetable stock (chicken stock is nice for omnivor
- 8-10 cherry tomatoes (you can slice a whole tomato as w
- chopped spring onion or parsley for garnish
- Carbohydrate 0.598691667907656 g
- Cholesterol 0 mg
- Fat 3.37800000144734 g
- Fiber 0.126333337508541 g
- Protein 0.0343166667213105 g
- Saturated Fat 0.466410000199849 g
- Serving Size 1 1 Serving (11g)
- Sodium 581.548333333506 mg
- Sugar 0.472358330399115 g
- Trans Fat 0.0930050000391944 g
- Calories 32 calories
Step-by-step
- Press the Sauté key on the Instant Pot (it should say Normal, 30 mins).
- Add olive oil and let it heat up slightly while you finish preparing the ingredients.
- If using stock cubes, set a kettle to boil.
- Add the onion and carrot and cook for 2 minutes, stirring through a couple of times.
- Then add the mushrooms and cook together for 4 minutes, stirring a couple of times as well.
- Add lemon zest, juice, pepper, salt, and garlic and stir through.
- Add the quinoa, stir through and pour in the stock.
- Stir everything together and press Keep Warm/Cancel button to stop the cooking process.
- Stir the quinoa with the stock and scrape any quinoa seeds from the side of the pot.
- Add cherry tomatoes over the top.
- Place and lock the lid, make sure the steam releasing handle is pointing to Sealing.
- Press Manual, High Pressure, 10 minutes.
- After 3 beeps, the pressure cooker will start going.
- Once the timer goes off, allow the pressure to release for 5 minutes (this will continue cooking the dish) and then use the quick release method before opening the lid.
- Sprinkle with fresh herbs or chopped spring onion and serve with a salad or a side of cooked greens.
A Weeknight Wonder: Instant Pot Quinoa with Mushrooms, Garlic, and Cherry Tomatoes
As a busy working mom, time is my most precious commodity. Dinner prep needs to be quick, healthy, and satisfying – and that’s exactly what this Instant Pot Quinoa recipe delivers. Forget spending hours slaving over a hot stove; this dish is ready in under 20 minutes, from prep to plate. The beauty of the Instant Pot lies in its efficiency, allowing me to multitask while dinner cooks itself. I can tackle the mountain of laundry, help with homework, or even squeeze in a quick yoga session, all while knowing a delicious and nutritious meal is on its way.
This recipe isn't just fast; it’s incredibly versatile. I often adjust it based on what I have on hand. Sometimes I add spinach or kale in the last few minutes of cooking for an extra boost of greens. Other times, I swap out the cherry tomatoes for diced bell peppers or zucchini. The earthy mushrooms and fragrant garlic provide a rich base flavor that complements the fluffy quinoa perfectly. And let's not forget the bright, zesty lemon, which adds a lovely touch of acidity to balance everything out. I usually serve this with a simple side salad – a mix of greens, cucumber, and a light vinaigrette – for a complete and balanced meal.
The best part? This recipe is a complete crowd-pleaser. My kids, even the picky eaters, gobble it up. It's healthy enough to feel good about serving, but flavorful enough that nobody complains. It's a perfect example of how simple, quick meals can be both nutritious and delicious. This recipe has become a staple in our weeknight dinner rotation, and I'm confident it will quickly become a favorite in your kitchen, too. It's the kind of dish that allows me to enjoy a relaxing evening with my family after a long day, without sacrificing time or flavor.
Tips and Variations:
- Protein Boost: Add cooked chicken, chickpeas, or lentils for a heartier meal.
- Spice It Up: Add a pinch of red pepper flakes for a little heat.
- Cheese Please: Sprinkle some Parmesan cheese on top after cooking.
- Make it Vegetarian/Vegan: Ensure you use vegetable stock (or water) for a vegetarian option, and omit any non-vegan ingredients.
- Leftovers: This quinoa dish keeps well in the refrigerator for up to three days, making it perfect for meal prepping. It also freezes beautifully!
Beyond the Recipe:
This recipe is more than just a quick dinner solution; it’s a testament to the power of simple ingredients and efficient cooking techniques. In today’s busy world, finding time for healthy and delicious meals can be a challenge. This recipe helps bridge that gap, offering a nutritious and satisfying meal without requiring hours of preparation. The Instant Pot is a game-changer for busy individuals who still want to enjoy home-cooked meals. It allows for flexibility, efficiency, and the ability to experiment with various flavors and combinations, making it a versatile tool in any kitchen. It empowers us to nourish ourselves and our families without sacrificing precious time or energy.
So, next time you’re short on time but craving a wholesome and flavorful dinner, give this Instant Pot Quinoa with Mushrooms, Garlic, and Cherry Tomatoes a try. I guarantee it will become a new go-to recipe in your household. And remember, even amidst the chaos of daily life, taking a moment to nourish yourself and your loved ones with a delicious, healthy meal is an act of self-care and love.
