In the ‘saute’ setting, add a few teaspoons of oil to the inner pot.

As the oil heats up, add peanuts and saute until they start to turn crispy.

Add cumin seeds and sauté them until they start to sizzle.

Add grated ginger, chopped green chilies, and cook for about 30 seconds.

Now, add the rinsed quinoa, salt to taste and turmeric powder.

Add water in the right proportion as noted in the ingredients list. Stir well.

Close the lid of the instant pot and turn the steam release handle to the “sealing” position. Press the manual/pressure cooking setting and set the time for 2 minutes.

As the timer expires, use the natural release to let the pressure settle and then open the lid.

Add lemon juice and cilantro. And mix well and it is ready to serve.

Lemon Quinoa is ready to serve!