Instant Pot Red Curry Quinoa Fried Rice

1 and 1/2 cups quinoa, rinsed

1 can coconut milk (13.5 ounces)

4.5 ounces water

Add quinoa, water and coconut milk to instant pot. Cook on high for 2 minutes. Let the pressure release naturally. Open the lid and fluff the quinoa with fork. Transfer quinoa to a bowl. 

Note: If cooking in stovetop, cook quinoa with 1:2 ratio of coconut milk+water combo.

Wipe the instant pot and place it back in the instant pot.

1 tbsp coconut oil

1 yellow onion, chopped lengthwise

3 green onion, bottom part, chopped lengthwise

4 garlic cloves, grated

1" ginger, grated

Press the sauté button.

Once hot, add onion, sauté till onion softens, about 4 minutes.

Add white parts of green onion, ginger, garlic and sauté for a minute.

1cup carrot, cut into triangles

1 cup red bell pepper, chopped into 1/2" strips

2 cup broccoli florets, chopped

20 snap peas, optional, if available

1 cup celery, optional

1/4 cup green peas

1 baby bok choy (I didn't add it this time, we thought, it would be good to add)

1/2 tsp salt

Add veggies, salt and sauté for 5 minutes, until the veggies softens. 

3 tbsp red curry paste

1 tbsp tamari

Add curry paste, Tamari, mix well.

Add cooked quinoa and mix well.

1/4 cup thai basil, chopped

3 stalks green onions, chopped

1 tbsp + 1tsp lime juice

Unplug the instant pot, add Thai basil, green onions and lime juice.

Note: If Thai basil is not available, use mix of Italian basil and Cilantro.

Taste Note: Tastes AWESOME

Source: cookwithmanali