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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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)


  1. 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.
  2. Carefully remove lid once steam has fully escaped. Gently stir in chickpeas, parsley and lemon juice. Mix well and let cool.
  3. 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.
  4. To Serve: Divide quinoa mixture among four bowls, then top with cucumber salad, sliced avocado, cabbage and hummus. Drizzle with any leftover dressing.

Related: 7 Instant Pot Tips the Manual Doesn’t Tell You