|5 min||20 min||2|
|1 tbsp||Extra virgin olive oil|
|1 medium||Yellow onion (sliced)|
|8 mushroom(s)||Cremini (Italian) mushroom (sliced)|
|1 cup||Quinoa, uncooked|
|1 1/2 cup||Water|
|10 olive(s)||Kalamata olives|
|142 gm||Baby spinach|
|1 pinch||Sea salt|
|1 dash||Black pepper|
|1 whole lemon(s)||Lemon juice|
1. Heat the stove top pressure cooker pan to medium heat, add oil, onion, and mushrooms. Cook for 7 minutes, stirring occasionally.
2. 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.
3. Remove the pot from the heat, and let the pressure release naturally, about 10 minutes.
4. Season with sea salt, pepper, and lemon juice to taste, and serve.
To make this recipe "GO BOTH WAYS": This goes great with a piece of white fish like halibut for the non-vegetarians in your household, and for the veggie-peeps, you can stir in a can of cooked lentils (preferably a mix that is already lighted seasoned - these ones from Eden Foods work perfectly: https://www.edenfoods.com/store/lentils-w-onion-bay-leaf-organic-bpa-free-lined-can.html).