Make Quinoa In Your Instapot

Jul 2

Instapot QUINOA & 3 WAYS TO USE IT

A fast, freezer-friendly whole grain that's ready in minutes

Quinoa is a quick-cooking whole grain, and the Instant Pot makes it even easier — no watching the stove, no guessing when it's done.

HOW TO MAKE IT

1. Add 2 cups quinoa and 2 cups water to the Instapot

2. Cook on the rice setting.

3. Since the Instapot is sealed, you don't need double the water to make up for evaporation like you would on the stovetop — a simple 1:1 ratio is all it takes.

4. Once cooked, portion into freezer containers and freeze for quick use later.

3 WAYS TO USE IT

1. Build a Grain Bowl

Use quinoa as your base, then top it with salad greens, shredded chicken, chickpeas, and your favorite dressing for a fast, balanced meal.

2. Serve as a Side to Grilled Foods

Quinoa's light, fluffy texture makes it an easy side dish alongside anything off the grill.

3. Pair with Your Favorite Chili

Spoon chili over a scoop of quinoa instead of rice for extra protein and a nutty flavor.

No matter how you use it, quinoa is a delicious whole grain that cooks quickly — and having a freezer stash on hand means a healthy grain is never more than a few minutes away.

Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

Make Quinoa In Your Instapot

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