Savory Quinoa and Vegetable Stew

1Preparation Rinse the quinoa (1 cup) thoroughly under running water and set aside. Chop the onion (1), carrots (2), celery, bell pepper, (1) and kale. If using sweet potato (1 cup) and zucchini, dice and chop them as well.

2Cooking the Stew 1. Set the Instant Pot Mini to sauté mode and add the chopped onions. Sauté until translucent. 2. Add the carrots (2), celery, and bell pepper (1). Sauté for 5 minutes. 3. Stir in the smoked paprika (1 teaspoon), cumin (½ teaspoon), black pepper (½ teaspoon), and turmeric (½ teaspoon). Cook for an additional 2 minutes. 4. Add the rinsed quinoa (1 cup), vegetable broth (2 cups), tomato puree (1 cup), and optional sweet potatoes and zucchini. Stir well. 5. Close the Instant Pot Mini and set it to pressure cook for 6 minutes. 6. Once the cooking cycle is complete, allow the pressure to release naturally for 5 minutes, then carefully perform a quick pressure release. 7. Stir in the chopped kale (2 cups) and cook on sauté mode for 2-3 minutes until the kale is wilted. 8. Season with additional black pepper (½ teaspoon) if desired.

3Serving Ladle the savory quinoa (1 cup) and vegetable stew into bowls. Garnish with fresh parsley and a squeeze of lemon juice. Serve hot and enjoy!