1 ½poundsparsnipsThe two giant parsnips pictured above were just over 1 ½ pounds., all about the same size, peeled, cut into ½-inch slices on the diagonal
Add the parsnips, vegetable broth and vinegar to the pressure cooker.
Bring to high pressure. Cook for 3 minutes.
Quick release the pressure. Open the lid, carefully tilting it away from you.
Check to see that the parsnips are cooked through. If not and they need more liquid, add a few more tablespoons of broth or water. Bring back to high pressure for 1 minute.
Quick release the pressure and stir in the maple syrup. Transfer to a bowl.
Make the Quinoa Buddha Bowl
Divide the cooked quinoa between four bowls, then arrange the parsnips, avocado, and kale on top of each one.
Sprinkle on the cashews, squeeze the juice from ¼ lemon onto each bowl, and serve!