Quickie Quinoa salad is a beautiful side for any holiday gathering with vegan, vegetarian, and gluten free friends all easily accommodated.
It’s protein packed, delicious, and very satisfying. Use high quality (or homemade) stock and turmeric help up the flavor ante on this otherwise plain jane grain. Add any fresh herbs, dried fruit, or toasted nuts right before you dig in. This recipe is also great for a quick and fruitful meal prep mid week. #cookbycolor
2 cups Quinoa (rinsed VERY well in a colander)
3 Cups of Chicken or Vegetable Stock
2 Tbsp. Avocado oil
4 Cloves Garlic (halved)
½ Sweet Onion (diced small)
2 tsp. Turmeric
2 tsp. Cumin
1 tsp. Coriander
½ tsp. Fennel Seeds
½ Tbsp. Kosher Salt
Fresh Ground Pepper to taste
Chop your onion, garlic and measure out your spices.
Rinse the quinoa very well in a metal mesh strainer using your hands until the water runs clear.
Set the electric pressure cooker to sauté. Once it is warm, add the oil and onions and cook for 2-3 minutes.
Add the garlic, cook for another minute.
Add all of the spices, and heat until fragrant, while stirring. ~ one minute. Turn off the sauté function.
Add the Broth and Quinoa, set the electric pressure cooker for 1 minute on manual. Make sure that it is set to ‘seal’ not ‘vent’. When the minute is up, turn off and unplug the pressure cooker.
Set a timer and let it naturally release pressure for 10 minutes.
Once the time is up, quick release any leftover pressure.
Quinoa is delicate so remove from the pressure cooker bowl with a fork, and let it cool for a few spread out on a sheet pan. (Spoons smash the little cooked granules.)