Description
A creamy, savory quinoa side dish made in the Instant Pot featuring salty Parmesan cheese and fresh baby spinach. Quick, healthy, and gluten-free.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1.25 cups vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 cups fresh baby spinach, packed
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and black pepper to taste
Instructions
- Set the Instant Pot to the Sauté function and add olive oil.
- Add minced garlic and sauté for 60 seconds until fragrant.
- Stir in the rinsed quinoa and toast for 2 minutes.
- Pour in vegetable broth and scrape the bottom of the pot to deglaze.
- Secure the lid, set the valve to Sealing, and cook on High Pressure for 1 minute.
- Allow a natural pressure release for 10 minutes, then vent the remaining steam.
- Open the lid and stir in fresh baby spinach until wilted.
- Fold in grated Parmesan cheese and season with salt and pepper.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Pressure Cooking
- Cuisine: American