Name: Roasted Garlic Lemony Quinoa
Ingredients: 1½ cups uncooked quinoa ((285 g)); 1 cup red onion, diced ((130 g)); 1¾ cups water ((415 ml)); ½ cup parsley, chopped ((10 g)); ¼ teaspoon dried red pepper flakes; 6-8 cloves roasted garlic, finely chopped ((see link to recipe below)); ¼ teaspoon lemon zest; 2½ tablespoons lemon juice ((zest before juicing)); ¾ teaspoon salt; ⅛ teaspoon black pepper ((about 5 turns)); 1½ cups uncooked quinoa ((285 g)); 1 cup red onion, diced ((130 g)); 3 cups water ((710 ml)); ½ cup parsley, chopped ((10 g)); ¼ teaspoon dried red pepper flakes; 6-8 cloves roasted garlic, finely chopped ((see link to recipe below)); ¼ teaspoon lemon zest; 2½ tablespoons lemon juice ( (zest before juicing)); ¾ teaspoon salt; ⅛ teaspoon black pepper ((about 5 turns))

Instant Pot Instructions

Place the quinoa in a fine mesh strainer and rinse with water. Tap the strainer against the sink to remove as much excess water as possible. Set aside for now.
Press the sauté setting on your Instant Pot (IP) and heat the inner pot for 2 minutes. Add the quinoa and onion and cook for 2 minutes, stirring often, until the quinoa is lightly toasted and fragrant and the onion is soft. There should be enough excess liquid from the onions to prevent sticking, but if necessary, you can add a bit of water.
Turn the IP off, add the water, parsley, and red pepper flakes and stir. Lock the lid into place, making sure the nozzle is in the sealing position. Use the manual setting and set the timer for 6 minutes. Use the natural release method when the timer goes off.
After all the pressure has been released from the pot, take the lid off and add the roasted garlic, lemon zest, lemon juice, salt, and pepper. Fluff the quinoa with with a fork to incorporate the ingredients.

Stove Top Instructions

Place the quinoa in a fine mesh strainer and rinse with water. Tap the strainer against the sink and remove as much excess water as possible. Set aside for now.
Heat a pot over medium heat for 2 minutes, then add the quinoa and onion and cook for 2 minutes, stirring often, until the quinoa is lightly toasted and fragrant and the onion is soft. There should be enough excess liquid from the onions to prevent anything from sticking to the pot, but if necessary, you can add a bit of water.
Add the water, parsley, and red pepper flakes and stir. Bring the water to a boil, then immediately turn the heat down to super low and cover the pot with a lid.
Gently simmer for 20-25 minutes, until all the water is absorbed and the quinoa is fluffy and soft.
When quinoa is done cooking, turn off the heat, remove the lid from the pot and add the roasted garlic, lemon zest, lemon juice, salt and pepper. Fluff the quinoa with a fork to incorporate the ingredients.