Instant Pot Tricolor Quinoa & Beans Recipe
Tricolor Quinoa + Beans instant pot recipe:
1. Soak 2 cups quinoa for 6-8 hrs
2. Drain water, then add to instant pot, with 3 cups water (or broth) + tumeric, cumin, pepper, 2 tablespoon coconut oil or ghee
3. Close lid, vent to sealing position, set pressure cook high for 2 minutes
4. Let natural release for 11-12 mins
5. Vent the instant pot
6. Drain canned (non bpa) organic kidney beans then add
7. Mix in some salt and injoy ????
#food #instantpot #quinoa #recipe #organic #balance #beans
MEDITERRANEAN QUINOA & BEANS | EASY VEGAN BACKPACKING RECIPE
An easy, simple and delicious vegan recipe for you today that can easily be dehydrated for backpacking, thru-hiking or camping! It is my Mediterranean Quinoa & Beans which is high in protein and completely plant based ????
If you want to support my work;
✩ Why not join my new world-wide Patreon community where you will get exclusive content such as; behind the scenes videos, blog posts, photos from my hikes and more!
✩ Send me one-off payments via PayPal at paypal.me/marymansfield79
✩ Make sure to like my videos, subscribe to my channel and turn on the bell icon so you never miss my uploads.
✩ Let the adverts run on my videos without skipping (I can earn a little bit of pocket money from this!)
↠ Mediterranean Quinoa & Bean Recipe - 4 servings
150g uncooked quinoa
1 tsp vegetable bouillon
1 tbsp olive oil
1 red onion - chopped finely
2 red peppers - chopped
2 clove garlics - crushed
100g sun-dried tomatoes - chopped
160g frozen spinach
1 tin black eyed beans - drained weight 250g
100ml Passata
1-2 tbsp fresh basil (or 1 tsp dried)
1-2 tbsp fresh oregano (or 1 tsp dried)
2-3 tbsp nutritional yeast
Salt & Pepper to taste
Method????????
✧ Cook Quinoa according to packet instructions, adding in 1 tsp vegetable bouillon or stock to the water.
✧ Fry Red onion, red peppers and garlic on a low to moderate heat for 10 minutes in 1 tbsp olive oil.
✧ Add in chopped sun-dried tomatoes & frozen spinach, turn down to low heat and cook for a further 10 minutes.
✧ Stir in Black Eyed Beans, Passata, Oregano, Basil & Nooch and cook for a few minutes to heat through. Add salt & pepper to taste.
✧ Stir in cooked quinoa and serve!
Dehydrate for trail!
✧ To dehydrate, let it cool then weigh amount to dehydrate.
✧ Spread out on dehydrator tray and set for 8-12 hours on 70°C/160°F.
✧ Weigh again before storing for your adventure - the difference between the weights is how much water to add at camp to rehydrate.
✧ Make a note of this and add it in the bag, or write on it.
You may also be interested in;
↠ Filmed using my Canon PowerShot G7X Mark III - & Canon EOS 70D -
↠ Filmed using PEDCO UltraPod TriPod 2 -
↠ Filmed using RODE Wireless GO Microphones -
↠ Music:
↠ MEXICAN BEAN BURRITO | VEGAN RECIPE:
↠ 3 BREAKFAST SMOOTHIES | SIMPLE, VEGAN:
↠ WHAT I EAT IN A DAY - HIKING | VEGAN / PLANT BASED MEAL IDEAS:
Please note: This description contains affiliate links. If you purchase from one of the links, I will receive a small commission at no extra cost to you.
You can also find me;
✧ Hiker to Writer Website/Blog:
✧ Instagram:
✧ Facebook:
✧ Twitter: @hikertowriter
✧ Pinterest:
Thank you for taking the time to watch my video, I appreciate it so much.
Mary ????
#veganrecipes #vegan #veganfood #backpackingfood
Quinoa & Pinto Bean Chipotle Chili
Laurie Aker shares a healthy chili recipe - perfect for chilly nights
but incredibly good for you! It's plant-based and vegan quinoa chili
-Earth Fare has 3 local stories in Fairlawn, Canton & Fairview Park
How to Make Vegetable Quinoa Soup
This soup is packed with vegetables and some quinoa for an extra protein punch. As always this is both plant-based and gluten-free!
For Cheeze, Recipes & More go to
More Plantworthy Food Recipes:
???? Cashew PESTO Pasta:
???? Mushroom FETTUCCINE Alfredo:
???? Spicy BLACK BEAN Dip:
???? Nice Cream BANANA Sandwiches:
???? Spicy CAULIFLOWER Wings:
#veganrecipe #glutenfreerecipe #plantbasedrecipe #healthyfood
Smoky Black Bean & Quinoa Chili Bowl | Minimalist Baker Recipes
Hearty and nourishing black bean and quinoa chili bowl with big flavor! Fiber and protein-rich, SO satisfying, and perfect for meal prep!
Full Recipe:
FOLLOW US!
Blog:
Instagram:
Twitter:
Facebook:
One Pot Lentil and Rice Recipe Inspired by Lebanese Mujadara ???????? Easy Plant-Based Recipes for Vegans
This recipe is inspired by Lebanese Mujadara and a combination of a few Mediterranean recipes (however, I have added Ginger because of its various health benefits, especially with digestion).
➡️ When you come back, you’ll have one of the crucial ingredients for a vegan rice recipe that is rich in flavor owing to the inspiration of an old-world favorite dish from the Middle East. Next, you can prepare the sweet and fragrant basmati rice, herbs, and spices!
I hope you enjoy this modern instance of a centuries-old dish!
???? How long have you been on a vegan diet/plant-based? Let me know how it’s going in the comments below
▶️ RECIPE INGREDIENTS: (4 to 5 servings)
1 Cup / 200g BROWN LENTILS ONLY (washed and soaked in water for at least 4 to 6 hours (or overnight) until the lentils are very tender)
1 Cup /200g BASMATI Rice (thoroughly washed/soaked in water for 20 minutes)
3 Cup / 400g Chopped Onions - 2 medium size onions (430g with skin on)
1 Tablespoon ginger (very finely chopped)
1 Tablespoon garlic (very finely chopped)
3/4 Cup Strained Tomatoes / Passata / Tomato Puree
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
1/4 to 1/2 Teaspoon Cayenne Pepper OR to taste (Optional)
Salt to taste (I added total 1+1/2 teaspoon of pink Himalayan salt)
2 Cups / 475ml Water
Garnish:
3/4 cup / 70g Parsley (finely chopped)
Freshly Ground Black Pepper to taste (I added 1/2 teaspoon)
Lemon or Lime juice to taste (I added 1+1/2 tablespoon lemon juice, I like it a bit sour)
Extra Virgin Olive oil (I added 2 tablespoons of organic cold-pressed olive oil)
▶️ METHOD:
✅???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy).
Wash and soak the brown lentils for at least 4 to 6 hours (or overnight) until the lentils are very tender. Thoroughly wash the rice until the water runs clear to get rid of any impurities/gunk (it's an important step so do not skip it). Soak for 20 minutes.
Heat a pan, add cooking oil, onion and 1/2 tsp salt. Adding salt to the onions will help release water and help it cook faster. Fry the onion on medium-high heat until it starts to caramelize. Once caramelized, reduce the heat to medium to medium-low heat (depending on the heat of your stove) and add finely chopped ginger and garlic. Fry until onions are nicely browned (be careful not to burn the onion).
Once the onion is caramelized, add the strained tomatoes/passata and spices. Give it a good mix. Add the soaked lentil and rice, along with salt and water. Cover and bring to a vigorous boil. Once it starts boiling, reduce the heat to low and cook for about 25 to 30 minutes.
Uncover and check to see if the rice and lentils are cooked (it should be cooked by now, if its not, cover and cook it for a bit longer). Now continue to cook UNCOVER for another 1 to 2 minutes on low heat to get rid of any excess moisture. Turn off the heat.
Add parsley, lemon juice, black pepper and drizzle of olive oil. Mix very gently, the rice is delicate at this point and we don't want to break it. Cover and let it sit for 5 minutes before serving (for flavors to blend).
Stores well in the fridge for 3 to 4 days. It's perfect for meal planning.
▶️ IMPORTANT TIPS:
???? Soak lentils until they are very tender. The soaking time depends on the quality of the lentils. Some brown lentils are drier than the others and therefore need more soaking time
???? How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
???? It's really important that the lentils soak well. The reason is to match the cooking time of lentils with the rice
???? USE A WIDER POT TO COOK THIS DISH (this will cook the rice more evenly and prevent it from getting mushy)
*************
Welcome to the Official YouTube Channel of Food Impromptu! Food Artist, Plant-Based and Vegan Recipes Creator ????
Here you will find easy and nourishing plant-based / vegan recipes for your everyday cooking. I draw my inspiration from both classics, traditional recipes, and modern dishes from around the world and have spared no expense when it comes to having the best equipment to create a sensory experience that is as near to being in my own kitchen as possible.
So, subscribe to my channel to stay up to date on the latest vegan recipes! Hit the bell to never miss a video!????
*************
✅ Follow Food Impromptu on social media:
Instagram ▶️
Pinterest ▶️
Subscribe to Food Impromptu here ⤵️
*************
#OnePotLentilAndRice #EasyOnePotVeganRecipes #FoodImpromptu #VeganMeals #VeganRecipes #VeganFood #EasyVeganRecipe #Vegan #PlantBased #PlantBasedCooking #OnePotVegan