Pressure Cooker Mediterranean Mushroom Quinoa

10 25 452
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 2
Pressure Cooker Mediterranean Mushroom Quinoa
Health Highlights


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:

Nutrition Facts

Per Portion

Calories 452
Calories from fat 137
Calories from saturated fat 18.0
Total Fat 15.3 g
Saturated Fat 2.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.9 g
Monounsaturated Fat 8.5 g
Cholesterol 0
Sodium 522 mg
Potassium 1239 mg
Total Carbohydrate 67 g
Dietary Fiber 9.9 g
Sugars 3.8 g
Protein 16.3 g

Dietary servings

Per Portion

Fruit 0.1
Grain 4.2
Vegetables 4.9

Energy sources