Georgian Quinoa with Beets and Walnuts

In the summer of 2018, food writer Jessica Halfin took me on a kosher street food tour of Haifa, Israel and we shot a video of the tour. She took me to bakeries, a bureka place, and a fruit shop. My favorite savory stop was Baribcek, a small restaurant where I tasted this salad. They also serve a sabich bowl of warm hummus, fried eggplant, chickpeas, and tahini that rocked my world.

Cuisine

Israeli, Modern

Course

Dinner, Lunch, Main Course

Difficulty

Easy

Duration

15-30 min

Diet

Gluten Free, Vegan

Cooking Technique

Pressure Cook

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 Time

5 min

Cook Time

12 min

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.