1 tablespoon olive oil
1 medium onion chopped
150 gm frozen chopped spinach, chopped
2 teaspoons Roasted Garlic and Pepper herb mixture
1/3 cup Canadian quinoa
1/3 cup vegetable broth
Chop onion and saute in the Instant pot until browned.
Add spinach and stir until thawed.
Add Roasted Garlic and Pepper, quinoa, and vegetable broth.
Pressure cook for three minutes.
I tried cooking this at one minute, not quite enough, then two minutes, better, and then three, which I prefer.
Sodium: I use sodium free vegetable broth, or if I don’t have that I use water. The Roasted Garlic and Pepper has 210 mg of sodium per teaspoon, so two teaspoons adds up to about 420 mg of sodium for the entire meal. I am pretty pleased about that!