Here’s the recipe for this delicious, quick meal:
Mediterranean Mushroom Quinoa(serves 2) Total Time: 20 mins
Ingredients:1 Tbsp. olive oil 1 medium yellow onion, sliced 8 oz cremini mushrooms, sliced 1 cup quinoa 1 ½ cups water 10-15 Kalamata Olives, sliced 5 oz. baby spinach Salt, to taste Black Pepper, to taste Fresh squeezed lemon juice, to taste
Instructions:USING A STOVE-TOP PRESSURE COOKER Heat the pressure cooker pan to medium heat, add oil, onion, and mushrooms. Cook for 7 minutes, stirring occasionally. Add quinoa, water, olives, and spinach. Secure the lid, set to high pressure, and put the heat up to high. Once the pressure cooker has reached high pressure (a knob will pop up), reduce heat to medium/low and cook for 5 minutes. Remove the pot from the heat, and let the pressure release naturally, about 10 minutes. Season with salt, pepper, and lemon juice to taste, and serve.
About the Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy. She has been featured in Vogue,The New York Times,NBC,Well + Good, and more. Her first book,The Real Food Grocery Guide, will teach you how to eat healthy without going broke. Check out her site,www.mariamarlowe.com, or follow her onInstagram @MariaMarlowe andFacebook for more healthy recipes.