Lentil Quinoa Chili

I am always looking for vegetarian meals and this was delicious! Everyone at the Lee house loved it. If you don't have an Instapot just sauté veggies then simmer everything else until cooked through. This was a little thinner than I like chili, next time I make it I will probably omit the extra can of water or add an extra can of beans.


Ingredients

1 onion, diced
4 cloves garlic, minced
1 stalk of celery, chopped
2 bell peppers, diced
1 15 oz can diced tomatoes (I blended these before I added them)
4 cups vegetable or chicken broth
1 can water (use the can from the tomatoes)
1 cup brown or green lentils, rinsed and sorted
1 15 oz can pinto beans (or your favorite bean)
3 teaspoon chili powder
2 teaspoons cumin
1 1/2 teaspoons oregano
1/3 cup quinoa, uncooked and rinsed
1 8 oz can tomato sauce
1 teaspoons salt
1/2 teaspoon black pepper

Directions

1. Set instapot to saute mode. Saute first 4 ingredients until softened. (If in a hurry you can skip this step).

2. Place all other ingredients in instapot.

3. Top with the lid, close the valve and set the timer for 20 minutes on high (manual) pressure. (Mine took about 15 minutes or so to come up to pressure)

4. Once the pot beeps, allow to release naturally for 10 minutes, then quick release.

5. Serve with shredded cheese, sour cream, green onions, cilantro, or avocados.

Pine Nut Broccoli Quinoa

This was the best quinoa dish I've ever had! I was licking the spoon it was so yummy. I normally don't love cooking quinoa at home because it always tastes like dirt to me but this was so flavorful! It would be great leftover just cold out of the fridge. I served it aside tilapia. Enjoy! 

• 2 tablespoons olive oil 
• 1 teaspoon minced garlic
• 1/4 cup yellow onion, finely chopped
• 1 cup quinoa
• 2 cups chicken broth
• 1 and 1/2 cups broccoli chopped
• 1/4 cup parsley finely chopped
• 1/3 cup pine nuts
• 1 teaspoon lemon zest
• 3 teaspoons fresh lemon juice
• Salt and pepper

Instructions

1. In a pot over medium low heat, add olive oil, the minced garlic, and the onion. Stir constantly until the onion is tender and garlic is fragrant.
2. Rinse the quinoa in a fine mesh strainer. (This removes the quinoa's natural coating called saponin which can make it taste bitter.)
3. Add in the quinoa and chicken broth. Stir and bring to a boil.
4. Reduce the heat to low, cover, and turn to low. Allow to cook for about 7 minutes and then stir again.
5. Spread the finely chopped broccoli (Remove all of the stems and chop into very small pieces like picture shown above.) evenly on top of the cooking quinoa and chicken broth.
6. Don't stir in the broccoli but leaving it on top will lightly steam it. Return the cover and cook until the quinoa has absorbed all of the broth and the broccoli has been steamed. (this took about 5-10 more minutes)
7. Stir everything together and remove from the heat.
8. Add in the finely chopped parsley, the fresh lemon zest, the fresh lemon juice, and salt and pepper to taste.
9. Stir in the pine nuts. If desired (highly recommended) lightly toast the pine nuts by placing them in the bottom of the pan you used to cook the quinoa (quickly rinse and dry) over medium heat. No oil is needed. Leave in one layer on the bottom of the pan and stir frequently watching until the pine nuts become lightly browned. Watch these carefully as they burn easily.

*I toasted the nuts first in the same pan I was going to cook it in and just set them aside*