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
