A pressure cooker is a smart choice for cooking weeknight meals. It intensifies flavors and can cook things upwards of 50% faster than other cooking methods. This Mediterranean Mushroom Quinoa will taste like you spent hours cooking it, but it comes together quickly and makes the perfect weeknight meal.
Here’s the recipe:
Mediterranean Mushroom Quinoa
Total Time: 20 mins
1 Tbsp. olive oil
1 medium yellow onion, sliced
8 oz crimini mushrooms, sliced
1 cup quinoa
1 ½ cups water
10-15 Kalamata Olives, sliced
5 oz. baby spinach
Salt, to taste
Black Pepper, to taste
Fresh squeezed lemon juice, to taste
USING A STOVE-TOP PRESSURE COOKER
Heat the pressure cooker pan to medium heat, add oil, onion, and mushrooms. Cook for 7 minutes, stirring occasionally.
Add quinoa, water, olives, and spinach. Secure the lid, set to high pressure, and put the heat up to high. Once the pressure cooker has reached high pressure (a knob will pop up), reduce heat to medium/low and cook for 5 minutes.
Remove the pot from the heat, and let the pressure release naturally, about 10 minutes.
Season with salt, pepper, and lemon juice to taste, and serve.
Get the printable recipe here.
Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.
She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide (to be released June 2017), will teach you how to eat healthy without going broke.