Ingredients

• Ingredients Scale 1x2x3x 1 tablespoon olive oil or 1/4 cup water 1 cup onion, finely diced 1 green bell pepper, finely diced (optional) 1 – 2 cloves garlic, minced or 1 teaspoon garlic powder 1 cup quinoa, rinsed 1 tablespoon tomato paste and/or 1 cup diced tomatoes (if using canned, drained) 2 cups low-sodium vegetable broth 1/2 teaspoon oregano 1/2 teaspoon EACH garlic + onion powder (for good measure, but optional) salt + pepper, to taste fresh chopped cilantro, to serve (optional)

Preparation

• Instructions Stovetop: Saute + Toast: In medium size pan or skillet, heat oil/water over medium high heat, add onion, optional bell pepper and cook for 3 minutes, add quinoa and garlic, cook another 5 minutes or so stirring frequently until quinoa starts to get toasty and turn slightly golden. Simmer: Add veg broth, tomato paste, oregano, salt + pepper, give a good stir, bring to a boil, cover, reduce heat to low and simmer for 15 – 17 minutes. Let rest: When done, remove cover, fluff with a fork, and let set for 15 minutes to absorb the rest of the liquids. Taste for seasoning. Instant Pot: Set Instant Pot to saute for 7 minutes, add oil/water, onion and optional bell pepper, saute for 3 minutes, add quinoa and garlic, cook, stirring frequently for remaining 4 minutes. Add the tomato paste, just shy of 2 cups of vegetable broth, tomatoes, oregano, salt & pepper. Attach lid and turn to lock. Turn the valve to SEALING. Manually set to HIGH pressure and cook for 1 minute. Turn valve to VENTING for quick release (or let natural release for 5 minutes), remove lid, turn off heat, fluff with fork and let rest for 10 minutes. Season to taste. Serve with chopped cilantro overtop for a pop of color and flavor. Serves 4 – 6