INGREDIENTS
2 tablespoons Olive oil
1 medium or ¾ cup Onion chopped
1 stalk or ⅓ cup Celery chopped
1 medium or ½ cup Carrots chopped
3 cloves Garlic minced
½ teaspoon Turmeric powder
1 teaspoon Coriander powder
1 teaspoon Roasted cumin powder
1 teaspoon Paprika
1 medium or ½ cup Potatoes peeled and cubed
½ cup Sweet corn kernels
½ cup Green peas
½ cup Capsicum (Green bell pepper) chopped
1 Tomato chopped
½ cup Quinoa rinsed
Salt & pepper to taste
3 cups Vegetable broth
2 tablespoons Parsley or Cilantro, chopped for garnishing
INSTRUCTIONS
1. Take the quinoa in a colander and rinse under running cold water by rubbing the quinoa slightly. Let the excess water drain out.
2. Turn the instant pot on with saute mode. Add oil and once the oil is hot, add onion, celery, carrot and garlic. Mix and saute for 3 minutes (or until onion starts to soften and there is no more raw smell of garlic).
3. Now add turmeric powder, coriander powder, roasted cumin powder and paprika. Mix everything well.
4. Now add the rest of the veggies (potato, peas, corn, bell pepper, tomatoes), rinsed quinoa, salt, pepper and vegetable stock.
5. Cover the instant pot with a lid. Cancel the saute mode and pressure cook on manual (High pressure) for 3 minutes. As soon as the timer stops do the QPR (quick pressure release) by pressing the valve (or positioning to venting).
6. Once the pin drops, open the lid and garnish with chopped fresh herb parsley or cilantro.
credit: spiceupthecurry.com