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

(serves 2)

Total Time: 20 mins

 

Ingredients:

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

 

Instructions:

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.

Download her free 3-Day Real Food Challenge Meal Plan, check out her site, www.mariamarlowe.com, or follow her on  Instagram @MariaMarlowe and Facebook for more healthy recipes.