This vegan and vegetarian-friendly Instant Pot quinoa dish is made with miso, mushrooms, and peppers and is great for a weeknight dinner and weekend meal prep.
Course Main
Cuisine American
Keyword Gluten-Free, healthy recipes, Instant Pot Quinoa, Quinoa, Side Dishes, Vegan, Vegetable Sides, Vegetarian
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Total Time 30 minutesminutes
Servings 4
Calories 400kcal
Ingredients
1.5cupsquinoauncooked, whatever colour your like
3tablespoonsolive oil
1mediumonionfinely diced
10mediumbutton mushroomsdiced
½long red chilifinely diced
A pinch of salt
2medium bell peppersred and green, roughly sliced or diced
2clovesof garlicgrated or finely diced
2tablespoonsraw brown miso paste
1tablespoontomato paste
2tablespoonssoy sauceor Tamari sauce for gluten-free
2tablespoonslemon juice
1.5cupsvegetable stock
Fresh cilantro or parsleyto serve
Instructions
Soak quinoa in cold water and ½ 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, chili, 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, 5 minutes. You will hear three beeps, which means the pressure cooker is ready to start cooking. The whole cooking process will actually take a little longer as the pressure needs to build up first.
Once the timer goes off, allow a few minutes for 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.