Instant Pot Spanish Quinoa
User Reviews
5
-
Prep Time
5 mins
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Cook Time
5 mins
-
Total Time
10 mins
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Servings
4
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Calories
251 kcal
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Course
Side Dish, Main Course
Instant Pot Spanish Quinoa
Description
This recipe for Instant Pot Spanish Quinoa combines quinoa with vegetable stock, olive oil, and diced red bell pepper sautéed until softened. The pot is then filled with rinsed quinoa, spices including paprika, turmeric, saffron, coriander, and parsley, along with frozen peas and seasoning. The mixture is pressure cooked briefly, followed by a natural release to develop flavors and fluffy texture.
The cooked quinoa is fluffed to separate grains and then combined with thinly sliced chorizo, which adds a smoky, spicy element optional for this dish. The result is a colorful, aromatic quinoa dish with a balance of earthy spices and fresh vegetables.
It is suitable as a vegetarian or light meal base when prepared without chorizo, or as a side accompaniment to proteins. The recipe allows flexibility with the type of bell peppers and peas used, recommending draining canned peas if substituted. Using a paella-flavored stock enhances authenticity.
Ingredients
Kitchen Gadgets:
- Instant Pot
Instant Pot Spanish Quinoa Recipe Ingredients:
- 1 Cup quinoa
- 1.25 Cups vegetable stock
- 1 Tsp extra virgin olive oil
- 1 red bell pepper medium
- 150 g peas frozen
- 2 Tsp paprika
- 1 Tsp mixed spice
- 1 Tsp Turmeric
- saffron
- 1 Tsp Coriander
- 2 Tsp parsley
- salt
- black pepper
- 30 g chorizo optional
Instructions
- Dice your red pepper. Load into the instant pot with extra virgin olive oil and cook for about 4 minutes or until the peppers has started to soften. Then cancel sauté.
- Rinse your quinoa.
- Load everything into the instant pot apart from the chorizo, stir and place the lid on your instant pot.
- Cook for 1 minute on manual/pressure cook then allow for 12 minutes natural pressure release before manually releasing pressure.
- When its finished remove the lid and fluff up your Spanish quinoa with a fork.
- Thinly slice chorizo and stir into your fluffy Spanish quinoa.
- Serve and enjoy!
Notes
- Frozen peas can be substituted with drained canned peas if needed.
- Use either red bell peppers or a combination of bell pepper colors according to availability.
- Paella-flavored stock boosts the dish's traditional taste but is optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 37g | 12% |
| Protein | 10g | 20% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 7mg | 2% |
| Sodium | 393mg | 16% |
| Potassium | 462mg | 10% |
| Fiber | 6g | 24% |
| Sugar | 4g | 8% |
| Vitamin A | 1941IU | 39% |
| Vitamin C | 54mg | 60% |
| Calcium | 35mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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