Instant Pot Quinoa Bowl

Instructions

1. Measure one cup of quinoa into a fine-mesh strainer and rinse it under cold running water for about a minute, rubbing the grains with your fingers until the water runs clear.
2. Add the rinsed quinoa to the Instant Pot along with one and a quarter cups (300ml) of water or broth, using slightly less liquid than stovetop recipes since the sealed pot loses no steam.
3. Add a pinch of salt and a small drizzle of oil to keep the grains from clumping, then stir once to settle everything evenly.
4. Lock the lid, set the valve to sealing, and cook on high pressure for just 1 minute, knowing the pot needs several minutes to come up to pressure during which the quinoa is also cooking.
5. When the timer ends, let the pressure release naturally for 10 minutes without touching the valve, as this rest finishes the cooking and prevents the quinoa from being watery.
6. Open the lid, fluff the quinoa gently with a fork to separate the light, curly grains, and let any excess steam escape.
7. Divide the quinoa among meal-prep containers and top with your choice of roasted vegetables, beans, greens, and a flavorful dressing, then seal and refrigerate for grab-and-go meals through the week.