Instant Pot Spanish Quinoa
Instant Pot Spanish Quinoa. How to make a Spanish quinoa in the instant pot. Similar flavours to a classic paella with chorizo, peas, red peppers, saffron, turmeric and paprika. An easy to make one pot Mediterranean lunch in the instant pot.
Instant Pot Spanish Quinoa Recipe Ingredients:
Dice your red pepper. Load into the instant pot with extra virgin olive oil and cook for about 4 minutes or until the peppers has started to soften. Then cancel sauté.
Rinse your quinoa.
Load everything into the instant pot apart from the chorizo, stir and place the lid on your instant pot.
Cook for 1 minute on manual/pressure cook then allow for 12 minutes natural pressure release before manually releasing pressure.
When its finished remove the lid and fluff up your Spanish quinoa with a fork.
Thinly slice chorizo and stir into your fluffy Spanish quinoa.
Serve and enjoy!
You can swap frozen peas for canned. But if using cans please drain before cooking.
If you can get a paella flavoured stock, do so as it will make it taste even better.
You can use either red peppers or a mix of any bell peppers. I used ½ a red pepper and ½ a yellow pepper.
Calories: 251kcal | Carbohydrates: 37g | Protein: 10g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 393mg | Potassium: 462mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1941IU | Vitamin C: 54mg | Calcium: 35mg | Iron: 3mg
Please Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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