INSTANT POT® SOUTHWEST QUINOA
Quinoa cooks up quickly and easily in your Instant Pot®! We like to serve this Southwest-flavored quinoa as a side dish with chicken, black beans, and sliced avocado.
Provided by fabeveryday
Categories Quinoa Side Dishes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Spray the inner pot of a multi-functional pressure cooker (such as Instant Pot®) with cooking spray. Add rinsed quinoa, diced tomatoes with green chiles with their juices, chicken broth, seasoned salt, chili powder, and garlic powder to the pot and stir gently. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow about 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
- Drizzle juice of 1 lime over quinoa, fluff with a fork, and serve.
Nutrition Facts : Calories 122.9 calories, Carbohydrate 22 g, Cholesterol 1 mg, Fat 1.9 g, Fiber 3.2 g, Protein 4.8 g, SaturatedFat 0.2 g, Sodium 357 mg, Sugar 0.4 g
TURKEY AND QUINOA MEATBALLS
I developed this recipe with turkey and quinoa, but have since used it successfully with just about every type of ground meat and variety of grain. The addition of grains not only adds nutritional value and keeps the texture light, but also helps those on a budget stretch a small amount of quality meat into a bigger meal. It's simple, clean, nutritious eating but will please even the pickiest of meatloaf lovers. Make extra grains and serve those alongside a green salad, steamed asparagus, or roasted vegetables. Enjoy!
Provided by mfbama
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 55m
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat oil in a large skillet over medium heat. Add celery, onion, and garlic; cook, stirring occasionally, until softened but not browned, 5 to 7 minutes. Remove from heat.
- Mix ketchup, balsamic vinegar, and soy sauce together in a small bowl.
- Combine turkey, quinoa, eggs, parsley, sage, black pepper, and salt in a large bowl. Add celery mixture and 1/3 cup of the ketchup mixture; mix until well-combined.
- Spread 1/3 cup of the ketchup mixture on the bottom of two 9-inch square baking dishes. Form turkey mixture into meatballs with damp hands. Pour remaining 1/3 cup of the ketchup mixture over the meatballs.
- Bake in the preheated oven until meatballs are no longer pink in the center and ketchup mixture is thickened, 15 to 20 minutes.
Nutrition Facts : Calories 419.4 calories, Carbohydrate 35.8 g, Cholesterol 175 mg, Fat 16.4 g, Fiber 2.9 g, Protein 34.7 g, SaturatedFat 3.7 g, Sodium 1657.3 mg, Sugar 18.7 g
INSTANT POT® MEXICAN QUINOA
Mexican quinoa flavored with cumin, smoked paprika, and chili powder. This easy 1-pot meal is made in the Instant Pot® and is the perfect meal for those busy days. Vegan and gluten free! Top with guacamole, salsa, or some sour cream.
Provided by Misty Noelle
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
- Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 66 g, Fat 14.2 g, Fiber 16.2 g, Protein 16 g, SaturatedFat 2 g, Sodium 1245 mg, Sugar 5.6 g
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