Georgian Quinoa with Beets and Walnuts
In the summer of 2018, food writer Jessica Halfin took me on a kosher street food tour of Haifa, Israel and we shot a video of the tour. She took me to bakeries, a bureka place and a fruit shop. My favorite savory stop was Baribcek, a small restaurant where I tasted this salad. They also serve a sabich bowl of warm hummus, fried eggplant, chickpeas and tahini that rocked my world.
BUTTON TO USE: Pressure Cook
RELEASE TYPE: Natural Release for 10 Minutes
ADVANCE PREP: May be made 2 days in advance
- 1 cup (170g) quinoa, rinsed and drained
- 1½ cups (354ml) water
- 1 medium beet, peeled and cut into ¼- to 1/3-inch (6mm to 8mm) pieces (wear gloves!)
- 3 tablespoons extra virgin olive oil
- 1 stalk celery, chopped into ¼-inch (6mm) pieces
- 4 green onions, sliced thinly on an angle
- 2/3 cup (16g) roughly chopped Italian parsley
- 1 tablespoon lemon juice, from half of 1 lemon
- ½ teaspoon cumin
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1½ cups (150g) walnut halves, chopped roughly
- Place the quinoa, water and beets into the inner pot and stir. Secure the lid, ensuring that the steam release handle is in the Sealing position. Press the Pressure Cook button and set the cooking time for 0 minutes. When the cooking time is complete, let sit for 10 minutes to naturally release the pressure. Turn the steam release handle to the Venting position to release any remaining pressure.
- Press Cancel and remove the lid. Stir and then place the quinoa and beets into a large bowl and let cool for at least 10 minutes. Add the oil, celery, green onions, parsley, lemon juice, cumin, salt, pepper and walnuts. Mix well. Serve at room temperature.
- Reprinted with permission from The Instant Pot Kosher Cookbook © 2020 Paula Shoyer. Published by Sterling Epicure. Photography by Bill Milne.