Ingredients Serves 6-8 1 cup (170g) quinoa, rinsed and drained 1 and 2 cups (354m1) of water 1 medium beet, peeled and cut into 4 to 3-inch (6- to 8-mm) pieces (wear gloves!) 3 tablespoons extra virgin olive oil 1 celery stalk, chopped into 1/4-inch (6 mm) pieces 4 green onions, thinly sliced at an angle 2/3 cup (16g) chopped Italian parsley 1 tablespoon lemon juice, from half of 1 lemon 1/2 teaspoon cumin 1/4 teaspoon salt 1/4 tsp black pepper 1/2 cups (150g) walnut halves, roughly chopped
Directions Place the quinoa, water, and beets in the inner pot and stir. Secure the lid, making sure the steam release handle is in the Seal position. Press the pressure cook button and set cooking time for or minutes. When the cooking time is complete, let it rest for a few minutes to naturally release the Pressure. Turn the steam release handle to the vent position to release any remaining pressure. Press Cancel and remove the cover. Stir and then place the quinoa and beets in a large bowl and chill for at least a few minutes. Add the oil, celery, spring onions, parsley, lemon juice, cumin, salt, pepper, and walnuts. Mix well. Serve at room temperature.
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