A protein-packed quinoa dish with creamy potatoes and crunchy peanuts, brightened with cumin seeds and a hint of jalapeno heat.
Ingredients
- 2 tablespoons butter
- 1 teaspoon cumin seeds
- 1 cup quinoa, rinsed and drained
- 1 teaspoon jalapeno, minced
- 1 small red potato, 1/2-inch cubes
- 1 ½ cups water
- ¾ teaspoons salt
- ½ cup peanuts
- ⅓ cups lemon, juiced
- 1 bunch cilantro, chopped
- 1 container yogurt
Instructions
- 1
Set Instant Pot on high sauté and heat butter. Add cumin seeds to hot butter. Cook until they sizzle.
- 2
Add quinoa and jalapenos until the quinoa is toasted.
- 3
Add the potato, water, and salt. Stir to combine,
- 4
Cancel the sautéing. Secure and seal the lid. Select the Manual setting and set the cooking time for 2 minutes at high pressure.
- 5
Lightly roast the peanuts in a small pan for several minutes. Let cool and grind coarsely.
- 6
Let the Instant Pot pressure release naturally for 10 minutes.
- 7
Open the pot and stir in the lemon juice and peanuts.
- 8
Allow to cool. Then refrigerate until mealtime.
- 9
Before serving, add cilantro and a dollop of yogurt.
Equipment
- Instant Pot(specialized)