Goat Cheese Quinoa and Broccoli Casserole in the Instant Pot
Goat Cheese Quinoa and Broccoli Casserole is a healthier version of a cheesy comfort food classic, made in a flash, loaded with veggies and without any of the guilt!
Servings: 6 servings
Calories: 128kcal
Ingredients
- 2 eschallots finely chopped
- 3 cloves garlic finely chopped
- 1 cup uncooked quinoa
- 1 cup vegetable stock
- 2 cups broccoli florets finely chopped
- 1 cup spinach chopped
- ¼ cup goat cheese crumbled
- ¼ cup water
- salt and pepper to taste
- chilli flakes to taste
Instructions
- Using the sauté function in the instant pot, add some cooking oil of choice. Once hot, add in the eschallots and sauté until translucent, about 3 minutes.
- Add in the garlic and sauté until fragrant. Turn off the sauté function.
- To the pot add in the uncooked quinoa and vegetable stock, pop on the lid, seal and turn the pressure cooker to high for 10 minutes.
- After 10 minutes do a quick release, open the lid and pop in the broccoli, spinach, goat cheese and water. Give it a quick stir and then pop the lid back on and cook on high pressure for 1 minute.
- After 1 minute, quick release, remove the lid and season to taste. Serve hot as a side, or allow to cool and it makes a great quinoa salad.
Nutrition
Calories: 128kcal | Carbohydrates: 22.9g | Protein: 5.4g | Fat: 1.9g | Saturated Fat: 0.2g | Sodium: 113mg | Fiber: 3g | Sugar: 1.1g