Description
A festive, vibrant dish combining fluffy quinoa and fresh herbs, perfect for holiday gatherings or any occasion where flavor and warmth are desired.
Ingredients
Scale
- 1 cup quinoa (white or tri-color)
- 2 cups low-sodium vegetable broth
- 1/4 cup fresh parsley, chopped
- 3 sprigs fresh thyme (or 1 tsp dried thyme)
- 1 medium onion, diced
- 3 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- Rinse the quinoa under cold water using a fine-mesh strainer to remove its natural coating called saponin.
- Set your Instant Pot to sauté mode. Add olive oil, diced onion, and minced garlic. Sauté for about three minutes until fragrant and translucent.
- Stir in the rinsed quinoa along with vegetable broth, ensuring everything is well combined.
- Add chopped parsley and thyme, along with salt and pepper to taste. Stir well to combine.
- Close the lid of the Instant Pot with the valve set to sealing position. Cook on high pressure for five minutes, followed by a natural release of ten minutes before quick releasing any remaining pressure.
- Carefully open the lid and fluff the quinoa with a fork. Serve in bowls or platters, garnishing with extra herbs if desired.
Nutrition
- Serving Size: 1 cup (185g)
- Calories: 220
- Sugar: 0g
- Sodium: 240mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg
Keywords: Customize herbs based on personal preferences; rosemary or sage can add unique flavors. For added sweetness, toss in dried cranberries; nuts can provide a delightful crunch. Store leftovers in an airtight container in the fridge for up to four days.