WINTER VEGETABLE MIX
QUINOA CON PASAS dGnV
dGnV
From The Essential Mexican Instant Pot Cookbook by Deborah Schneider ($19.99, Ten Speed Press, 2018)
From The Instant Pot Holiday Cookbook by Heather Schlueter ($19.95, Sterling Epicure, 2018)
15 minutes prep time n serves 6
2 medium carrots, peeled and cut into 2- to 3-inch pieces, about 2 cups 2 medium parsnips, peeled and cut into 2- to 3-inch pieces, about 2 cups 2 c cauliflower florets 2 c baby potatoes, skin on and quartered into 1- to 2-inch pieces 2 leeks, white parts only, rinsed and cut once lengthwise and then crosswise into 1-inch strips 1 tsp Italian seasoning 1 tsp salt K teaspoon pepper
1. In a large bowl, mix together all vegetables, Italian seasoning, and salt and pepper. 2. Position steamer basket into Instant Pot inner pot and add 1 cup of water. Place vegetable mix in steamer basket. Secure lid, ensuring valve is turned to Sealing position. 3. Press Steam button and set time to 2 minutes. 4. When cooking is complete, turn valve to Venting position to release pressure. Remove lid and immediately transfer vegetables to a serving platter. 5. Season vegetables with additional salt and pepper to taste. Tip: If you prefer your veggies more al dente, reduce the cooking time to 1 minute. Kitchen Note: All the best winter vegetables are brought together in this heart-healthy dish. To make it, you will need a steamer basket that fits in your Instant Pot. Per serving: 109 Calories, 3 g Protein, 25 g Carbohydrates, 5 g Fiber, 420 mg Sodium, HHHH Vitamin C, HHH Vitamin K, HH Vitamin A, B6, Folate, H Vitamin B1 (thiamine), Iron, Magnesium, Phosphorus, Potassium
25 minutes prep time n serves 4
K c raisins K orange, juiced K lemon, juiced 1 Tbsp cider vinegar 1 c quinoa, rinsed and drained 2 c water 1 tsp kosher salt 1 tsp olive oil N c roughly chopped cilantro leaves N c pepitas (shelled pumpkin seeds), toasted
1. In a small bowl, stir together raisins, orange juice, lemon juice, and vinegar. Set aside. 2. In Instant Pot, stir together quinoa, water, salt, and oil. Secure lid and set Pressure Release to Sealing. Press Pressure Cook and then set cooking time for 1 minute. 3. When cooking program is complete, press Cancel. Perform a quick pressure release by moving Pressure Release to Venting. Do not open pot. Let rest for 10 minutes. 4. After 10 minutes, open pot. Use a fork to gently fluff quinoa. Add raisins and any juices and cilantro. Stir gently to combine. Let rest uncovered for 5 minutes. Taste and adjust seasoning with salt if needed. Transfer to a serving bowl and sprinkle with pepitas.
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Kitchen Note: This quinoa dish is enhanced with citrusinfused raisins (pasas) and the crunch of toasted pepitas. It may be served hot, at room temperature, or cold. Quinoa must be rinsed and drained before cooking. If you like, substitute dried cranberries for the raisins. Per serving: 277 Calories, 9 g Protein, 45 g Carbohydrates, 5 g Fiber, 8 g Total fat (1 g sat), 228 mg Sodium, HHHH Phosphorus, HHH Magnesium, HH Vitamin B6, Folate, H Vitamin B1 (thiamine), B2 (riboflavin), C, E, Iron, Potassium, Zinc
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