Georgian Quinoa with Beets and Walnuts

By: Paula Shoyer

Georgian Quinoa with Beets and Walnuts
cuisine icon Cuisine
Israeli, Modern
cuisine icon Course
Dinner, Lunch, Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Gluten Free, Vegan
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
15-30 min, 6-8 people, black pepper, contributed, cook 12 min, cumin, dinner, easy, extra-virgin olive oil, gluten free, green onions, instant pot vegan quinoa bowls, israeli, lemon juice, lunch, main course, medium beet, modern, prep 5 min, pressure cook, pressure cooker recipes, quinoa, quinoa recipe, roughly chopped italian parsley, salt, stalk celery, vegan, walnut halves, water

prep icon Prep Time
5 min
cook icon Cook Time
12 min

serving icon Servings
6-8 people
Ingredients
  • 1 cup quinoa
  • 1 1/2 cups Water
  • 1 pieces medium beet
  • 3 tbsp extra-virgin olive oil
  • 1 piece stalk celery
  • 4 green onions
  • 2/3 cup roughly chopped Italian parsley
  • 1 tbsp lemon juice
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 cups walnut halves
Instructions
  • Place the quinoa, water, and beets into the inner pot and stir. Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 0 minutes. When the cooking time is complete, let sit for 10 minutes to naturally release the pressure. Turn the steam release handle to the Venting position to release any remaining pressure.
  • Press Cancel and remove the lid. Stir and then place the quinoa and beets into a large bowl and let cool for at least 10 minutes. Add the oil, celery, green onions, parsley, lemon juice, cumin, salt, pepper, and walnuts. Mix well. Serve at room temperature.
Previous Next
View all

LIFE happens in the kitchen!

Join the family and upgrade mealtime in an Instant!

Get Cookin'!
Back to top
© 2024 Instant Brands. Powered by Shopify.