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Quinoa with Mushrooms and Garlic

Serves: 4   •   Time: 40 minutes

Ingredients:

3 Tbsp olive oil
1 Brown onion
1 Medium carrot, diced
2 Cups button mushrooms, sliced (about 15)
Zest of half a lemon
2 Tbsp lemon juice
Salt and pepper to taste
4 Garlic cloves, minced
1 Cup quinoa
1 Cup vegetable stock
10 Cherry tomatoes
Chopped spring onion for garnish

Method:

  1. Turn the menu dial until you reach the “Fry” function and press start. Heat up the olive oil
  2. Add in the onion and carrot and cook for 2 minutes
  3. Add in the mushrooms and cook together for a further 4 minutes
  4. Add in the lemon zest, lemon juice, salt and pepper and garlic and stir
  5. Stir in the quinoa and pour in the stock. Press the cancel button to stop the “Fry” function
  6. Add in the cherry tomatoes over the top and close the lid
  7. Press the “DIY” button and using the +/- buttons, adjust the time to 10 minutes
  8. Press start to begin cooking. Music will sound and the cooker will start the countdown once the optimum pressure has been reached inside
  9. When the timer ends, cooker will beep and will switch to the “Keep Warm” function automatically.
  10. Let the pressure cooker naturally release on its own for 5 minutes
  11. Press the pressure release button to get rid of any excess pressure and then open the lid
  12. Sprinkle with fresh spring onion
  13. Enjoy!

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