https://www.copymethat.com/r/Bltc4bcCp/quinoa-and-lentils-with-mushrooms-and-se/
3286361
ZuWA5NJ
Bltc4bcCp
2024-05-18 08:50:01
Quinoa and Lentils with Mushrooms and Seasonal Vegetables (In the Pressure Cooker)
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Ingredients
- 1 cup quinoa, rinsed
- ½ cup French green lentils
- 1 cup sliced leek or onion
- ¼ to ½ cup thinly sliced shiitake mushrooms
- 2 cloves garlic, minced
- 1 ¾ cups vegetable broth
- ½ cup thinly sliced bok choy
- 1 cup sliced snow or sugar snap peas
- 1 cup asparagus, sliced into 1-inch pieces
- ¼ cup chopped fresh herbs such as parsley with regular and garlic chives
- Drizzle of lemon juice
- Rinse the quinoa and lentils and drain and set aside.
- Heat a pressure cooker over medium heat (or use the saute function of your electric pressure cooker) and dry sauté the mushrooms, leek or onion and garlic. Sauté for about 2 minutes.
- Add the quinoa and lentils and toast for 1 minute. Add the broth. Lock the lid on the pressure cooker and bring to high pressure over high heat. Lower the heat to maintain the pressure for 6 minutes. Remove from the heat and let the pressure come down naturally. Once the pressure has dropped, open the lid, carefully tilting the lid away from you.
- Add the bok choy, peas and asparagus. Replace the lid and let sit for 2 to 3 minutes.
- Check to be sure that the quinoa is cooked through (it will have little white rings). Stir and add the fresh herbs. When ready to serve, add the lemon juice right before serving. I also sprinkled it with sesame salt (gomasio).
Steps
Directions at bay182.mail.live.com
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