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Spanish Quinoa - Instant Pot and Stove Top Directions

Author Molly Patrick of Clean Food Dirty Girl

Ingredients

Instant Pot Ingredients

  • 1 cup uncooked quinoa 180g
  • 1/2 cup onion 70g, diced
  • 3 garlic cloves minced
  • 1/2 cup green bell pepper 95g, diced
  • 1/4 cup carrot about 1 small carrot / 30g, diced
  • 1 cup tomato 175g, diced
  • 1 can diced green chili 4oz.
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon salt
  • 1 cup water 235ml

Stove Top Ingredients

  • 1 cup uncooked quinoa 180g
  • 1/2 cup onion 70g, diced
  • 3 garlic cloves minced
  • 1/2 cup green bell pepper 95g, diced
  • 1/4 cup carrot about 1 small carrot / 30g, diced
  • 1 cup tomato 175g, diced
  • 1 can diced green chili 4oz.
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon salt
  • 1 cup water 235ml

Instructions

Instant Pot Directions

  1. Place the quinoa into a fine mesh strainer and run water through the quinoa to rinse. Tap the strainer on the sink to extract as much water as possible. Set aside for now.
  2. Press the saute setting on your Instant Pot and let it heat up for about two minutes. Add the onion, garlic, green bell pepper, carrot, tomato, green chili, red pepper flakes, oregano, chili powder and salt. Saute for five minutes, stirring occasionally.
  3. Turn the Instant Pot off and add the quinoa and the water and stir. Use the “manual” setting and set the timer for 6 minutes.
  4. When the timer goes off, use the natural release method and take off the lid.  Let set for 15 minutes so the grains can finish absorbing any liquid. Eat right away or store in your fridge.

Stove Top Directions

  1. Place the quinoa into a fine mesh strainer and run water through the quinoa to rinse. Tap the strainer on the sink to extract as much water as possible. Set aside for now.
  2. Heat a medium-sized pot over medium heat for about a minute and add the onion, garlic, green bell pepper, carrot, tomato, green chili, red pepper flakes, oregano, chili powder and salt. Cook for five minutes, stirring occasionally.
  3. Add the quinoa and the water and stir. Place a lid on the pot and turn the heat to low.
  4. Cook for 25 minutes, until the quinoa is soft and fluffy. Turn off the heat and take off the lid. Let set for 15 minutes so the grains can finish absorbing any liquid. Eat right away or store in your fridge.