Based on the empty bulk bins at our local Co-op last week, people have a lot of quinoa stored up in their pantries right now! If you’re one of them, here’s a versatile, nourishing recipe you can throw together using any veggies you have on hand.
Prep time: 5 minutes | Cook time: 40 minutes | Serves 3–4
Ingredients:
2/3 cup white quinoa
1–2 cups chopped vegetables of your choosing (I like using green veggies – broccoli, chard, zucchini, etc.)
1 tablespoon mixed fresh herbs (thyme, sage, parsley, etc.)
½ teaspoon salt
Melted ghee or olive oil (for serving)
Preparation:
InstantPot instructions: Place all ingredients (except ghee/olive oil) in the bowl of your InstantPot, along with 3½ cups of water. Cook for 8 minutes at high pressure and let the pot release naturally. Top individual portions with a drizzle of ghee/oil as desired.
Stovetop instructions: Bring 3½ cups of water to a boil in a medium-sized pot. Add quinoa and veggies and reduce heat to a simmer. Cover pot and cook for 40 minutes, checking occasionally and adding more water if porridge becomes too dry. Stir in salt before serving and adjust as needed. Top individual portions with a drizzle of ghee/oil as desired.
* You can also substitute dried herbs - just use a bit less, maybe 1/2 tablespoon total.