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Quinoa

How to Cook Quinoa in the Instant Pot

Whitney CarlsonComment
How to Cook Quinoa in the Instant Pot

As with our post on how to make boiled eggs in the Instant Pot, I wouldn't consider this a recipe but have to share it because I have been so impressed with the way the quinoa has turned out in the Instant Pot.

Also similar to the boiled eggs, it technically isn't that much faster but it doesn't require as much supervision either and the quinoa doesn't stick like it does when cooking on a stovetop. I timed it and it took just over 19 minutes from start to finish. If you are tired of forgetting that you are boiling water for quinoa and then having it boil over and creating a mess, you must try this way! You just add all of the ingredients, set it and be done. You don't have to worry about bringing anything to a boil and then adding the quinoa, etc.

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We have the 6 quart Instant Pot (it has over 22,000 customer reviews on Amazon with 4.5 stars!

How to Cook Quinoa in the Instant Pot

How to Cook Quinoa in the Instant Pot

Ingredients:

  • 1 cup quinoa
  • 2 cups of water or chicken broth (or a combination of both)

Directions:

  1. Add the quinoa and liquid to the Instant Pot. Ensure your vent is sealed.
  2. Press the rice button and let your Instant Pot do the hard work!
  3. Once finished cooking (and the pot beeps) turn the knob to venting. Once the release is finsihed, your quinoa is ready!

Fall Cauliflower Quinoa Salad with Raisins

SidesWhitney CarlsonComment

DISCLOSURE: This post is sponsored by College Inn broth. Thank you for supporting He and She Eat Clean.

My newest and favorite ingredient to cook with is quinoa. Ever since we've started going meatless at least one meal a week I've been experimenting with different ways to cook and flavor quinoa because I'm not a fan of plain quinoa!

Each week when we prep our food we use at least one box of broth between boiling our chicken, making chili, and now making quinoa. College Inn helps me make meals that matter and has been bringing out rich, home-style flavor with the highest-quality ingredients and perfect blend of seasoning since 1923!

For this dish I wanted to incorporate a little bit of "fall" so that you can easily make this as a side dish for your holiday party or just as one of your normal meal prep items! You will notice cauliflower listed because it's a great way to sneak in extra vegetables but feel free to leave it out if you don't have it. No, you can't taste it! Also, I used raisins for this recipe because it's hard to find cranberries without added sugar but you can use cranberries or even grapes. Make this recipe your own by garnishing with walnuts or pecans.

Don't let the list of ingredients fool you, this takes less than 20 minutes to make and then all you have to do is let it chill in the refrigerator and you are good to go!

Fall Cauliflower Quinoa Salad with Raisins

Ingredients:

  • 1 cup dry quinoa (cook using 2 cups College Inn organic chicken broth)
  • 1 head of cauliflower, chopped in food processor
  • 1 cup green onions, chopped
  • 1/4 cup parsley, chopped
  • 1 cup organic kale, chopped
  • 2 tsp coriander
  • 1 tsp black pepper
  • 1/4 tsp sea salt
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp olive oil
  • juice of 1 lemon
  • 1/3 cup raisins, whisked with olive oil to prevent sticking
  • sweetener of your choice (optional)

Directions:

  1. Cook quinoa on stovetop using directions listed on package: Cook 1 cup of dry quinoa with 2 cups of College Inn broth. Bring quinoa and broth to a boil. Once boiling, turn to low and cover. Let cook for 10-15 minutes. Once finished fluff with a fork.
  2. While quinoa is cooking wash and chop the vegetables to save time. For the cauliflower, wash and chop into small florets. Place in food processor to finely chop. Once finished place in microwave-safe bowl and cover with saran-type wrap. Microwave for 3-4 minutes.
  3. Once quinoa has cooled add vegetables and remaining ingredients. Mix until combined.
  4. Let salad chill in refrigerator and serve cold.

Look for College Inn broth at your local Wal-Mart and connect with College Inn broth in the following ways (#POURLOVEINN):

This is a sponsored conversation written by me on behalf of College Inn Broth. The opinions and text are all mine.

Clean Eat Recipe: Spicy Citrus Quinoa Salad

Most PopularWhitney Carlson2 Comments

We've made quite a few things off of the Whole Foods Market app (that contains recipes) and we've never been disappointed. All of the dishes we've tried have been very flavorful and easy to make. This one is no different but I'll be honest with you...I told Scott that I would not be eating this and that it sounded disgusting. I was wrong and I found myself sneaking spoonfuls all throughout the process of making it! This Clean Eating Spicy Citrus Quinoa Salad has the perfect hint of sweet and spicy and is the perfect side dish for your meal and great for parties!

Spicy Citrus Quinoa Salad

Adapted from Whole Foods Market Quinoa Salad with Roasted Jalapeños recipe.

Ingredients:

  • 2 cups quinoa
  • 1-2 jalapeños, seeded and chopped
  • 1 green bell pepper, chopped
  • 1/2 cup lime juice
  • 1 Tbsp olive oil
  • 1 small onion, chopped
  • 1 small bunch red grapes (1-2 cups), halved
  • 1/2 cup cilantro, chopped

Directions:

  1. Prepare quinoa as instructed on package.
  2. Preheat oven to 400 degrees. Chop jalapeños and green pepper and toss with 1/2-1 Tbsp coconut oil and salt. Place on baking sheet and roast until slightly softened and black (approx 20 min).
  3. Once quinoa is cooked set aside to cool.
  4. Once cooled add all remaining ingredients and toss to combine.

Enjoy!

Scott & Whitney