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Cherry Tomatoes, Garlic Mushrooms And Quinoa

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Preparation Time: 7 minutes

Cook Time: 10 minutes

Serves: 3 servings

Ingredients

3 tbsps olive oil

1 {or 2 small} (diced or thinly sliced into circles) medium carrot 

1 diced brown onion

½ lemon, zested

2 (approx. 15 medium button mushrooms) heaped cups of sliced button mushrooms

Ground pepper, a generous pinch

2 tbsps lemon juice

4 diced medium-large garlic cloves

1 tsp sea salt

1 cup vegetable stock

1 cup quinoa

8-10 cherry tomatoes

Garnish With

Spring onion, chopped

Parsley, chopped

Method

1. Add olive oil into an electric pressure cooker pot and select the saute/brown button.

2. Add the carrots and the onions into the pressure pot for 2 minutes, stirring from time to time.

3. Add the mushrooms into the onion mixture and cook for 4 more minutes, stirring occasionally.

4. Add garlic, salt, pepper, lemon juice, and the lemon zest into the pot and stir until combined.

5. Add the vegetable stock into the pot and stir until combined.

6. Stir in the quinoa into the pressure pot until well combined.

TIP: Scrape any bits of quinoa from the sides of the pressure pot using a wooden spatula.

7. Top with the cherry tomatoes.

8. Place the lid over the pressure cooker, secure and set steam release handle/vent to "sealing". 

9. Cook for 10 minutes on high pressure.

10. After cook time has been reached, let the pressure cooker pressure release naturally for 5 minutes before sliding steam release handle/vent to "venting" position for quick release until the floating valve (metal pin) drops down.

11. Open the pressure pot lid.

NOTE: Make sure pressure has been released before opening the lid of the pressure pot.

12. Add chopped sprig onion or fresh herbs over the top.

13. Serve into a platter with cooked greens as a side or salad.