Instant Pot Mediterranean Quinoa Bowls
This Instant Pot Mediterranean Quinoa Bowl loaded to the brim with healthy toppings and drizzled with a tangy vinaigrette for a quick and easy family meal.
Photo: Sara Sullivan
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Ingredients
For the quinoa
- 1 cup quinoa, rinsed
- 1 ½ cups vegetable broth
- 15 oz can chickpeas, rinsed and drained
- ⅓ cup fresh parsley, chopped
- Juice of ½ lemon
For cucumber tomato salad:
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- 1/4 red onion, finely chopped
- ⅔ cup crumbled feta
- 8 kalamata olives, pitted
- 1 tbsp. red wine vinegar
- 2 tbsp. extra-virgin olive oil
- 2 tsp. dried Greek oregano
- Salt and pepper to taste
For the garnish:
- 1 avocado, sliced
- 1 cup red cabbage, thinly sliced
- ½ cup hummus
- Pita chips (optional)
Preparation
- For the Quinoa: Add quinoa and vegetable broth to the Instant Pot and stir to prevent sticking. Pressure cook on high for 3 minutes (it will take about 5-6 minutes for the Instant Pot to pressurize before cooking begins). Once the timer goes off, allow to naturally release for 12 minutes, and then release any remaining pressure.
- Carefully remove lid once steam has fully escaped. Gently stir in chickpeas, parsley and lemon juice. Mix well and let cool.
- For Cucumber Tomato Salad: Mix cucumbers, tomatoes, onion, feta, olives, vinegar, oil, and oregano in a bowl to combine. Season to taste with salt and pepper.
- To Serve: Divide quinoa mixture among four bowls, then top with cucumber salad, sliced avocado, cabbage and hummus. Drizzle with any leftover dressing.