Instant Pot Hibachi Fried Quinoa

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake.

tofu

🥗Healthier: tempeh

💰Cheaper: chickpeas

Chickpeas are a budget-friendly protein option.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Canola oil is often less expensive than vegetable oil.

sesame oil

💰Cheaper: peanut oil

Peanut oil can provide a similar flavor at a lower cost.

Rinse 2 cups of quinoa under cold water in a fine mesh strainer for 30 to 60 seconds until water runs clear.

Add rinsed quinoa to the Instant Pot along with 2 cups of broth; stir to combine.

Secure the lid of the Instant Pot, ensuring it's in the sealing position.

Set the Instant Pot to pressure cook for 1 minute at high pressure.

After the pressure cooking cycle is complete, allow a natural release for 10 minutes.

Finish with a quick release of the remaining pressure and open the lid.

Transfer the cooked quinoa to a serving bowl and set aside.

Add 2 tbsp of sesame oil to the Instant Pot and select the sauté function on high.

Add 1 diced medium white onion and a 20 oz bag of frozen veggie medley to the pot; sauté for 3 to 5 minutes until heated through.

Push the veggies to one side of the pot and add 3 lightly beaten eggs to the empty side; scramble until cooked.

Mix the scrambled eggs with the sautéed veggies, scraping the bottom of the pot to combine.

Turn off the heat and return the reserved quinoa to the pot.

Stir in 1/3 cup of soy sauce and optional 2 tbsp of sesame seeds; mix well until combined.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens