Spanish Quinoa

1 cup uncooked quinoa (180g)

¾ cup yellow onion, diced (70g)

3 garlic cloves, minced

1 green bell pepper, diced (about 1 cup / 130g)

1 red bell pepper, diced (about 1 cup / 130g)

1 tomato, diced (about ½ cup / 120g)

1 tablespoon chopped pickled jalapenos

1 teaspoon red chili powder

1 teaspoon cumin powder

½ teaspoon dried oregano

½ teaspoon salt

1 cup water (235ml)

Place the quinoa into a fine mesh strainer and run water through the quinoa to rinse. Tap the

strainer on the sink to extract as much water as possible. Set aside for now.

Press the saute setting on your Instant Pot and let it heat up for about two minutes. Add the onion,

garlic, green bell pepper, red bell pepper, tomato, pickled jalapeno, chili powder, cumin powder,

oregano and salt. Saute for five minutes, stirring occasionally.

Turn the Instant Pot off and add the quinoa and the water and stir. Use the manual setting and set

the timer for 6 minutes.

When the timer goes off, use the natural release method. When all the pressure is out of the Instant

Pot, take off the lid and fluff with a fork.

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