Turmeric Quinoa Rice

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• 1 cup Basmati rice
  Ingredient note

  Source: 1 cup Basmati rice
• ½ cup quinoa (organic white)
  Ingredient note

  Source: ½ cup quinoa (organic white)
• 1 tablespoon avocado oil (or ghee)
  Ingredient note

  Source: 1 tablespoon avocado oil (or ghee)
• 1 teaspoon cumin seeds
  Ingredient note

  Source: 1 teaspoon cumin seeds
• ½ cup yellow onion (finely diced)
  Ingredient note

  Source: ½ cup yellow onion (finely diced)
• ⅓ teaspoon ground turmeric
  Ingredient note

  Source: ⅓ teaspoon ground turmeric
• 1 teaspoon kosher salt (add a bit more if you are using water instead of broth)
  Ingredient note

  Source: 1 teaspoon kosher salt (add a bit more if you are using water instead of broth)
• 2 cups low-sodium chicken bone broth (or sub with vegetable broth or water.)
  Ingredient note

  Source: 2 cups low-sodium chicken bone broth (or sub with vegetable broth or water.)

1. Combine the rice and quinoa and rinse 2 to 3 times until the water runs clear. Drain thoroughly and set aside.
2. Set the Instant Pot to 'Sauté' mode. Once preheated (about 2–3 mins), add the oil and cumin seeds. Let them sizzle.
3. Add the diced onion, turmeric and sauté for about 2 minutes until translucent.
4. Stir in the rinsed rice and quinoa, salt, and broth. Give it a quick stir.
5. Close the lid and Pressure Cook for 5 minutes.
6. Once the timer goes off, allow a 5-minute Natural Pressure Release.
7. Open the pot, let the rice sit for another 5 minutes to firm up, and then gently fluff with a fork.