This Instant Pot Quinoa Pilaf will become your new favorite side dish! It’s packed with protein and could even serve as a main dish. Light, fluffy, savory, and so easy to make in your Instant Pot! Gluten-free, grain-free, vegan.
1/2cuppine nuts, sunflower seeds, almonds, or cashews
1bunch asparagus, trimmed and chopped into 1-inch pieces**
1avocado, peeled and diced, peeled and diced
1/2cupfresh dill, chopped***
Set Instant Pot to saute mode.
Add quinoa and dry toast for 3-5 minutes until fragrant, stirring often.
Remove quinoa to a fine-mesh sieve and rinse and drain throughly. Set aside.
Still on saute mode, add the pine nuts and dry toast for 3-5 minutes until fragrant, stirring often.
Add the asparagus to the Instant Pot along with two tablespoons of water and saute for 2-3 minutes until the asparagus is bright green and still crisp-tender. Remove to a bowl of ice water to stop the cooking process.
Remove pine nuts to a small bowl and set aside.
Saute the onions, garlic, and salt in the Instant Pot for 2-3 minutes until the onion is softened. Stir often to prevent the garlic from browning.
Add the quinoa back to the Instant Pot along with the water or vegetable broth. Stir to combine.
Cook on high pressure for 1 minute.
Allow the pressure to release naturally for 10 minutes, the use the release valve to allow the remaining pressure to escape.
Strain the asparagus and remove any unmelted ice cubes.
Remove the quinoa to a serving bowl and top with asparagus, avocado, toasted pine nuts, lemon juice, chopped dill, and a sprinkle of salt to taste.
*if using vegetable broth, reduce salt to 1/2 teaspoon.
**sub 4 cups of broccoli florets if desired, approximately 12 ounces
***mint is also a wonderful substitute for the dill, as are parsley and cilantro