Ingredients:

  • 1 cup (170g) quinoa
  • 1 ¼ cups (300ml) water or low-sodium vegetable broth
  • 2 tbsp (30ml) extra virgin olive oil
  • 3 tbsp (45ml) fresh lemon juice
  • 1 tsp (2g) fresh lemon zest
  • ½ tsp (3g) fine sea salt
  • ¼ tsp (1g) freshly ground black pepper
  • ¼ cup (15g) fresh parsley, finely chopped

Instructions:

  1. Place the quinoa in a fine-mesh strainer and rinse under cold running water for 30 seconds, shaking off the excess water.
  2. Add the rinsed quinoa, water (or broth), and salt to the Instant Pot inner pot.
  3. Secure the lid and ensure the steam release valve is set to 'Sealing.' Select Manual/Pressure Cook on High for 1 minute.
  4. Allow the pressure to release naturally for 10 minutes before venting any remaining steam.
  5. Open the lid and fluff the quinoa gently with a fork. While still warm, stir in the olive oil, lemon juice, lemon zest, black pepper, and chopped parsley.