Black Bean Stew
Spiced Quinoa with Seed Mix
| By : |
Nutrition consultant with health coach and yoga studies.
| Cook Time | 8 Minutes |
| Servings |
4 Portions
|
Ingredients
- 1 tsp ghee or coconut oil
- 2 tsp chives chopped
- 1 small piece (½ in) Ginger finely chopped
- ⅛ tsp pepper
- ½ tsp cumin powder
- ¼ tsp cinnamon powder
- ¼ tsp ground nutmeg
- 1 cup quinoa
- 1 tbsp pumpkin seeds
- 2 tbsp flaxseeds
- 2 tbsp cranberries
- 2 cups cold water
- 2 tbsp soy sauce
- ½ cup Broccoli cut into florets
- salt to taste
Ingredients
|
Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 2 Minutes. Add ghee or oil and all condiments.
- Then add the quinoa, pumpkin seeds, flaxseed, cranberries, and stir. Add the water, soy sauce, and broccoli.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 6 Minutes.
- When done cooking, wait 10 minutes for the steam to release naturally. Once this time is up, turn the steam release handle to Venting. Once all the steam has been released, open the lid and serve.
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