This vegan and vegetarian friendly quinoa dish is great for a weeknight dinner and weekend meal prep. Instant Pot is fantastic for cooking quinoa, and the ingredients and seasoning used in this dish make this a flavourful and nutritious meal.
Quinoa is a fabulous, gluten-free pseudograin that is high in protein, fibre, minerals and vitamins. You can use a variety of vegetables in this dish, but we opted for mushrooms for their earthy flavour and and peppers for a little sweetness and all that Vitamin C.
A combination of raw miso paste, tomato paste and Tamari or soy sauce, infuse this dish with real umami flavour, known as the fifth taste. It’s a little salty and savoury, tickling your tastebuds in all the right ways. You can find raw miso paste in most health foods stores, Wholefoods and large supermarkets (usually in the refrigerated sections), but you can also use regular, pasteurised miso to get the right flavour. You can try this brand on Amazon.
Once cooked, this Instant Pot quinoa dish can be served with a side of green salad or veggies. If dairy is not a problem, you can transfer the cooked quinoa to a casserole dish and top it with grated cheese, then pop under a hot grill for 5-8 minutes for a truly comforting dinner.
A combination of raw miso paste, tomato paste and Tamari or soy sauce, infuse this dish with real umami flavour, known as the fifth taste. It’s a little salty and savoury, tickling your tastebuds in all the right ways. This vegan and vegetarian-friendly quinoa dish is great for a weeknight dinner and weekend meal prep.
- 1 + 1/2 cups uncooked quinoa (whatever colour your like)
- 3 tablespoons olive oil
- 1 brown onion, finely diced
- 10 medium button mushrooms, diced
- 1/2 long red chili, finely diced
- Pinch of salt
- 2 medium bell peppers (red and green), roughly sliced or diced
- 2 cloves of garlic, grated or finely diced
- 2 tablespoons raw brown miso paste
- 1 tablespoon tomato paste
- 2 tablespoons soy sauce or Tamari sauce (for gluten-free)
- 2 tablespoons lemon juice
- 1 + 1/4 cups vegetable stock
- Fresh cilantro or parsley, to serve
- Soak quinoa in cold water and 1/2 teaspoon of salt for 15-20 minutes. Then rinse and strain through a sieve. Set aside.
- Turn on the Instant Pot and press the Sauté function key. Add olive oil to the inner pot, followed by chopped onions, mushrooms, chill and salt. Stir through and cook for 4-5 minutes, until softened.
- Add the quinoa and the rest of the ingredients and stir through. Press Keep Warm/Cancel to step the sautéing.
- Place the lid on top, lock and set to Manual, High Pressure, 7 minutes. You will hear three beeps, which means the pressure cooker is ready to start cooking. The whole cooking process will actually take longer than 7 minutes as the pressure needs to build up first.
- Once the timer goes off, allow 5 minutes of natural release. Use quick release to let out any remaining pressure and steam. Open the lid carefully.
- Stir the quinoa and taste for salt. Add a little more, if needed. We like to serve this dish with a side of vegetables or a salad.
- For a non-vegan version, you can transfer the quinoa into a casserole dish and top with grated cheese, then pop under the grill for 5-7 minutes.
Keywords: vegan vegetarian meal prep Quinoa Miso Mushrooms Peppers