Quinoa Veggie Fry

Ingredients:

• ½ cup white Quinoa

• 1 cup water

• 1 medium onion

• 1 medium Tomato

• 1/2 cup peas

• 1/2 cup corn (thaw if frozen)

• 1/2 cup cubed carrots

• 1 tbsp garlic (Minced)

• 1 tsp turmeric

• 1 tbsp lemon juice

• Salt to taste

Servings: 2

Instructions:

1. Cook Quinoa in Pressure Cooker or Instant pot by adding 1 cup water to it. (Instant Pot 3mins on high pressure, release for 10 mins)

2. Fluff it with a fork and keep aside to cool.

3. Using the stainless-steel sauté method, sauté’ the onion.

4. Once translucent, add garlic and turmeric to it and keep on sautéing for 2-3 mins (At this point you can add 1-2 tbsp water to keep the mixture from sticking)

5. Keeping the heat on medium low, add tomato, peas, corn, carrots, and salt to the onion mixture. Sautee it and cover the mixture. Let it slow cook for about 5 mins.

6. Take off the lid and add the cooked quinoa to the mixture.

7. Drizzle the lemon juice.

8. Stir and cover. Cook for 5 more minutes on low heat.

9. Garnish with fresh cilantro and serve warm with veggie of your choice.