Blogging Marathon #136 Week 4, Day 2
Theme : Savory One pot meal
I mentioned Instant Pot cookbooks and this recipe is from a favorite book of mine! It’s from Pavani’s cookbook and I love using this book a lot! ￼
The recipe is a quinoa version of the regular tomato rice, very simple to prepare and so delicious. It doesn’t overwhelm you with a bunch of spices, very minimal ingredients and a quick sauté and then pressure cooking!
Recently my husband has started eating quinoa(reluctantly, though!) because of doctor recommendation. So now I am bookmarking quinoa recipes and trying it out one by one. This particular recipe is something I have tried a few times before, but I keep coming back to it because of the ease and simplicity.
I have bookmarked another quinoa recipe with ground coriander leaves and peanuts, need to prepare that one too soon 😊!
Read on for the recipe.
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1 large red onion, chopped
- 2 green chilies
- 2 teaspoon grated ginger
- 1 large tomato, chopped
- 1/2 teaspoon chili powder, optional
- 1 1/2 cups quinoa
- 1 1/2 cups water
- 1/4 cup crushed peanuts, optional
- Salt as needed
- Prep the veggies and keep aside
- Heat oil in the inner pot of IP using Sauté function. Add the mustard seeds. Once its done spluttering, add the onions, chilies and ginger. Sauté for a minute or two.
- Add the chopped tomato pieces and salt and chili powder, if using. Mix well and cook for another minute. Turn off the sauté function. Add water and scrape off any burned bit off the base of the pot. Add quinoa and cover with lid. Pressure cook for 3 minutes and let the pressure release naturally or quick release after 10 minutes.
- Add crushed peanuts and serve with plain yogurt or raita of your choice.