Cooking Instructions
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Step 1
Start the pressure cooker in sauté mode on high heat and add
Oil (2 Tbsp)
.
Step 2
Prepare the
Tofu (1 cup)
for sauté by pressing tofu wrapped in kitchen paper towel between palms to squeeze the water out.
Step 3
Crisp cubed tofu in the pot with heated oil for two minutes on each side. Take it out and set it aside when done.
Step 4
Add
Fresh Ginger (1 in)
and
Celery (2 stalks)
to the left-over oil; sauté it on high for 1 minute.
Step 5
After that add
Onion (1)
and
Bok Choy (1 cup)
stems while continuing to sauté it. Don’t let it cook too much to maintain the crunchiness.
Step 6
Now add
Thai Green Curry Paste (1/3 cup)
. Stir it into onions and celery. Roast it for 30 seconds.
Step 7
Now add
Asparagus (1/2 bunch)
and
Eggplant (1/2)
into the curry pot. Give it a good stir.
Step 8
Add washed and drained
Quinoa (1 cup)
,
Coconut Milk (1/2 cup)
, water and
Salt (to taste)
. Mix well to combine all ingredients.
Step 9
Close the Instant pot lid. Cancel the sauté mode and set on high-pressure cook for zero.
Step 10
Let the pressure release naturally. Open the lid, once the pressure is completely released.
Step 11
Then fluff the quinoa with a light hand, and add
Zucchini (1)
,
Assorted Color Bell Peppers (2 cups)
,
Cauliflower Florets (1 cup)
,
Broccoli Florets (1 cup)
, and
Sugar Snap Peas (1/2 cup)
.
Step 12
Mix all ingredients to incorporate into cooked quinoa. Close the lid again and set the pressure cooker on low pressure for zero minutes. This will allow the vegetable to get cooked with steam without getting mushy.
Step 13
Let the pressure release naturally. Open the lid, once the pressure is completely released.
Step 14
Now the Thai green curry quinoa is cooked. Add
Lime Juice (2 Tbsp)
and
Fresh Cilantro (1/4 cup)
,
Fresh Thai Basil (1/4 cup)
, and
Scallions (1/4 cup)
into the quinoa and combined everything.
Step 15
Stir one last time to incorporate all the flavors into Thai Green Curry Quinoa. After transferring to the serving plate, top it with crisp tofu and
Cashew Nuts (1/4 cup)
.
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