Orange Muffins
Cauliflower and Quinoa Chaufa
| By : |
Her passion for creating delicious recipes in a healthier and more conscious version, made her known in her networks.
| Cook Time | 45 Minutes |
| Servings |
4 Portions
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Ingredients
- 1 ¼ cup cooked quinoa
- 1 ¼ cup cauliflower ground and cooked
- 1 tbsp extra-virgin olive oil or other oil of your choice
- 1 onion
- 1 red bell pepper
- 1 chicken breast cut into pieces
- 3 egg Omelette
- 4-5 tbsp low-sodium soy sauce
- salt, pepper, garlic, turmeric and ginger powder to taste
Ingredients
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Instructions
- Insert stainless steel inner pot into the Instant Pot® and add the quinoa, with
2 ½ cups water. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Rice and set the time to 25 Minutes. - When done cooking, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid and set aside.
- Blend, process or grate raw cauliflower to obtain small pieces.
- Insert the stainless steel inner pot back into the Instant Pot® and add the cauliflower blended with
2 ½ cups water. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set the time to 20 Minutes. - Dice the onion, pepper, and omelette. Set aside.
- Insert the stainless steel inner pot into the Instant Pot®, press Saute and set the time to 5 Minutes. Once hot, place the oil together with the onion, minced garlic, salt, pepper, garlic, turmeric and ginger powder.
- Gradually add the red pepper to the cut chicken pieces. Cook 8-10 Minutes.
- Add the quinoa and cauliflower (previously cooked) together with the egg omelette (cut into pieces). Season with low-sodium soy sauce; mix well. Cook 8-10 Minutes until everything is well-cooked and integrated.
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