Quinoa, often described as a ‘superfood’ truly deserves that title. It a great source of plant protein and fiber, providing about 8 grams of protein and 5 grams of fiber, it contains all 10 essential amino acids that our bodies cannot make on their own, and it is so versatile and can be incorporated into pretty much any dish! Quinoa is gluten free and a great choice for everyone and is also rich in minerals such as Magnesium, Folate, Vitamun B1, Phosphorus.

You can have it in your salad, as a breakfast cereal, as a dinner side dish, or as a base to your lunch bowl.

I prepare quinoa in a big batch in my Instant Pot, then I store in air tight glass container and keep it in the fridge so I can use it for various meals over the week.

Instant Pot Quinoa prep is pretty simple and for a bigger batch I use 2 cups of quinoa with 3 cups of water. I do not flavor quinoa at this stage as I mostly use it in my salads and lunch bowls, however if you want some flavor you can use a mix of vegetable stock and water instead of water only.

Then I set it on high pressure for 4 minutes. I release pressure manually, while being very careful not to burn myself, and let it cool until ready to store.

Having quinoa cooked and ready make lunch time very simple to whip up and super nourishing.

Learn more – https://www.hort.purdue.edu/newcrop/afcm/quinoa.html

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