Gluten-Free Quinoa and Vegetable Stew

A hearty and nutritious gluten-free stew made with quinoa and a variety of colorful vegetables, cooked to perfection in the Instant Pot.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups gluten-free vegetable broth
• 1 can 15 oz diced tomatoes
• 1 cup carrots, chopped
• 1 cup bell peppers, diced
• 1 cup zucchini, sliced
• 1 cup green beans, chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

Press 'Saute' on the Instant Pot and heat olive oil

Add chopped onions and minced garlic, saut until fragrant

Add carrots, bell peppers, zucchini, and green beans

Cook for 3-4 minutes

Stir in quinoa, vegetable broth, diced tomatoes, thyme, cumin, salt, and pepper

Secure the lid, set the Instant Pot to 'Manual' for 8 minutes at high pressure

After cooking, allow natural pressure release for 5 minutes, then quick release remaining pressure

Open the lid, stir the stew, and adjust seasoning if needed

Serve hot, garnished with fresh herbs if desired