This hearty stew combines lentils and quinoa for a filling, high-protein meal. It’s packed with colorful vegetables and rich, earthy flavor. Everything cooks in one pot, making it easy to prep and clean up. Great for batch cooking or cozy nights in.
Ingredients
Sauté Ingredients
- 1 tbsp (15 ml) oil (or water sauté to make oil-free)
- 1 medium (150 g) onion minced
- ½ tsp minced garlic
- 2 cups (150 g) minced mushrooms
- 2 tbsp (15 g) minced celery or
- 1 tsp celery seeds
- 1 cup (180 g) tri-color quinoa, or any color
Pressure Cooker Ingredients
- 2½ cups (590 ml) water
- 1 cup (140 g) chopped golden beets
- ¾ cup (150 g) black beluga lentils (can substitute French lentils)
- ½ cup (65 g) chopped carrot
- 2 small bay leaves
- 1½ tsp (3 g) dried marjoram
- 1 tsp dried thyme
- ½ tsp dried basil
- 2 cups (680 g) Romanesco or cauliflower florets
Instructions
- Turn your Instant Pot to sauté. Add the oil and cook the onion until translucent, 3 to 5 minutes. Add the garlic and mushrooms. Sauté until the mushrooms are soft, about 5 minutes. Add the celery and quinoa, and sauté for 1 minute to lightly toast.
- Turn the sauté off, then add the water, beets, lentils, carrot, bay leaves, marjoram, thyme and basil to your Instant Pot.
- Wrap the Romanesco florets in foil and place on top of the stew. This will slow the cooking so they don’t get mushy.
- Cook on high pressure for 10 minutes and manually release the pressure. Carefully remove and open the foil packet.
- Remove the bay leaves. Dish up the stew into four bowls and divide the Romanesco florets between the 4 servings.
What is Romanesco?
It’s also known as Roman cauliflower, broccolo Romanesco or romanesque cauliflower. It’s a stunning chartreuse color and it looks like a fractal come to life. It has a more delicate and nutty flavor than regular cauliflower.