Superfood Curried Quinoa Pilaf
Superfood Curry Rice is a personal dish designed for vegetable protein. 20 easy preparations ideal for preparing lunch on weekday evenings. GF, Vegan, Soy Free Recipe
Ingredients
- 2 tbsp. virgin, unrefined coconut oil
- 1 cup of dry quinoa; well rinsed
- 2 cups low-sodium vegetable stock or water
- 1 medium red onion; finely chopped
- 1 red bell pepper; chopped
- 1 medium zucchini; chopped
- 2 cups asparagus, trimmed and cut into small pieces
- 1 tablespoon. curry powder
- 1 tsp. turmeric powder
- juice of ½ lemon
- Himalayan pink salt (adjust to personal taste)
Instructions
Instructions: Instant Pot
- Rinse the quinoa thoroughly in a mesh strainer until it is free of foam.
- Turn on the IP in Saute mode over medium heat. Add 1 tbsp. coconut oil. After warming up, add the chopped onion and garlic. Saute for a few minutes, stirring frequently. When you smell the onion and garlic, add the other chopped vegetables. Season with salt, 1 tbsp. curry powder and 1 tsp. turmeric and stir to combine well. Continue stirring occasionally for about 3-5 minutes, until the vegetables are tender. Turn off IP. Remove the vegetables to a separate plate.
- Turn InstantPot back to Medium in Saute mode. Cover the bottom of the main pot with 1 tbsp. coconut oil. Add your washed quinoa and fry your quinoa lightly until all the water has evaporated. This will help make the quinoa mushy. When the quinoa looks toasty, add 2 cups of vegetable stock (or water). Mix it well. Cancel the saute. Close the lid. Select MANUAL 1 Min. Vent Sealed. IP will come to pressure and finish pressure cooking. It will beep when cooking is finished. Wait for the keep-warm timer for 5 minutes and then release the remaining pressure. Open the lid.
- Combine cooked quinoa and sautéed vegetables. Squeeze the juice of half a lemon. Fluff the quinoa with a fork so that the grains separate well.
- Adjust seasonings as needed. Enjoy your delicious creation.
- Instructions : Stove Top
- Rinse the quinoa thoroughly in a mesh strainer until it is free of foam.
- Add 1 tbsp. coconut oil in a large skillet. Add the chopped onion and garlic. Saute for a few minutes, stirring frequently. When you smell the onion and garlic, add the other chopped vegetables. Season with salt, 1 tbsp. curry powder and 1 tsp. turmeric and stir to combine well. Continue cooking over medium heat, stirring occasionally, until the vegetables are tender, about 5 minutes. Turn off the heat. Remove the vegetables to a separate plate.
- Cover the bottom of the pan with 1 tbsp. coconut oil. Add your washed quinoa and fry your quinoa lightly until all the water has evaporated. This will keep the quinoa from getting mushy. When the quinoa appears to be roasted, add 2 cups of vegetable stock (or water) and bring to a boil.
- After boiling, cover the pot and reduce the heat to minimum and cook for 10 minutes. When it’s done, most of the water will be absorbed and you should see little rings around the quinoa grains.
- Combine cooked quinoa and sautéed vegetables. Squeeze the juice of half a lemon. Fluff the quinoa with a fork so that the grains seprate well.
- Adjust seasonings as needed. Enjoy your delicious creation.
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Vegan Recipes