Greek Quinoa

Description

Power Quick Pot

Cooker Device: 
Power Quick Pot

Summary

Yield
Servings
Prep time
Cooking time
Total time

Ingredients

1 1⁄2 cup
Greek yogurt
2 tablespoons
Fresh dill
1
English cucumber, seeded (cut into 1/2-in. cubes)
1 teaspoon
salt
1⁄2 teaspoon
pepper
2 cups
vegetable stock
1⁄2 teaspoon
Ground nutmeg
2 tablespoons
fresh oregano
1⁄2 teaspoon
ground thyme
2 tablespoons
Garlic powder
2 cups
Quinoa
2 cups
cherry tomatoes, halved
1 1⁄2 cup
Kalamata olives, pitted
15 1⁄2 ounces
chickpeas can, drained and rinsed
3 tablespoons
fresh chopped parsley
3 tablespoons
fresh chopped basil
1⁄2 teaspoon
salt
1⁄2 teaspoon
black pepper
1
English cucumber, seeded (cut into 1/4-in. cubes )
1⁄4 cup
crumbled feta cheese

Instructions

  1. Combine the tzatziki sauce ingredients in a bowl and mix. Reserve the sauce in the refrigerator.
  2. Place the Inner Pot in the Power Quick Pot.
  3. Add the stock, nutmeg, oregano, thyme, and garlic powder to the Inner Pot, stir, and add the quinoa.
  4. Place the Lid on the Power Quick Pot and turn the Lid counterclockwise. The Lid will lock and the Pressure Release Valve will close.
  5. Press the Pressure Button, scroll to the Quinoa setting, and press the Program Dial. Press the Program Dial again to con rm the Default setting and begin the cooking cycle (4-min. cooking time).
  6. When the timer reaches 0, the Power Quick Pot will automatically switch to Keep Warm. Press the Cancel Button. Slide the Steam Release Switch to the Open position. When the steam is released, remove the Lid.
  7. Either allow the quinoa to cool or serve warm. Add the tomatoes, olives, chickpeas, parsley, basil, salt, ground black pepper, and cucumber.
  8. Top with the tzatziki sauce and feta.