Looking for an easy one pot meal recipe? This plant forward instant pot quinoa with vegetables is ready in minutes, and brings a healthy twist of Mediterranean flavors.
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As a busy mom of three, I need the easiest dinner ideas. One pan and one pot recipes are my favorites.
The instant pot is one of my best friends, especially when making an instant pot quinoa salad.
I promise. And if you want to save time on the chopping, grab yourself a vegetable chopper. Life changing.
Ingredients for Mediterranean Quinoa in the Instant Pot
You can definitely switch these up to your liking. I love the way these come together in this easy Mediterranean quinoa bowl.
- chicken or vegetable broth
- red onion
- red bell pepper
- kale (or choice of greens)
- kalamata olives
- mozzarella pearls
- olive oil or avocado oil
Quinoa in the Instant Pot
Quinoa recipes in the pressure cooker just taste better!
Quinoa is one of those grains that is hard to cook perfectly.
I talk about my tips in this lemon herb cheesy quinoa recipe, but it’s easy to overcook it or for it to be dry.
In the instant pot, it’s fluffy and perfect every time in a matter of MINUTES. The only way I cook quinoa now!
Since it’s so fluffy, it may be more palatable for toddlers. There are several quinoa recipes for toddlers to choose from!
The best part about this instant pot quinoa with vegetables is not only how fast it cooks (we’re talking 1 minute!), but also how customizable it is.
For instance, add any choice of veggies you like. I’ve added red pepper, cherry tomatoes, red onion, kale and cucumbers for a Mediterranean instant pot quinoa.
I also topped with mozzarella balls and kalamata olives.
You could switch it up, and even add your favorite meat or protein choice if you’d like.
How to Make Instant Pot Quinoa with Vegetables
This is the perfect instant pot quinoa with vegetables because it comes out perfectly fluffy each time!
First, rinse your quinoa and let it dry before adding it to the instant pot.
Add your quinoa, broth, lemon juice and cherry tomatoes to the instant pot. Close lid and set to sealing position.
Set manual pressure to HIGH for one minute. Note that it will take 8-15 minutes to heat up.
Once the instant pot is done cooking, turn the valve to manually release the remaining pressure. You’ll see just how perfect your instant pot quinoa is!
While it’s heating up, you can chop your vegetables of choice to add in once the quinoa is cooked.
Then, mix your dressing and add as needed to the bowl.
See how beautiful it all looks together? Similar to my vegan couscous salad, but different texture. A little crunchier and heartier.
How to Store
To store your quinoa, let it cool and place in a Tupperware container for up to 5 days in the fridge.
Can you freeze quinoa?
Yes, you can freeze cooked quinoa. It defrosts quickly, which makes it a great add in for salads, soups and more. However, since this recipe has a blend of cooked and raw veggies, it may not be of the same consistency upon thawing.
If you choose to freeze this instant pot quinoa salad recipe, consider adding it to some more broth for a soup to enjoy. You can also freeze the extra quinoa by itself.
Just store in a freezer friendly tupperware or stasher bag that is tightly sealed for up to 3-4 months. I wouldn’t go any longer, personally.
Other easy instant pot quinoa topping ideas
You could also try frozen peas, spinach, celery, carrots, brussel sprouts, avocado chunks, etc. The list is endless. Cater to your preferences!
- 1 cup quinoa
- ¼ tsp salt
- 1 tbsp olive oil
- 1.5 cups chicken or vegetable broth (I love bone broth)
- ½ cup cherry tomatoes
- Juice of 1 lemon, plus additional for topping
- 1 red onion, diced
- 1 medium cucumber, diced
- 1 medium red bell pepper
- 2-3 cups kale, or choose of greens
- ½ cup Kalamata olives, chopped
- 1 cup Mozzarella pearls
- 4 Tbsp olive oil
- 2 Tbsp honey
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tsp Italian seasoning
- Rinse quinoa and let it dry before adding to instant pot.
- Add quinoa, salt, broth and lemon juice to instant pot. Add in broth and cherry tomatoes
- Close lid and set to sealing position.
- Set manual pressure to HIGH for one minute. Note that it will take 8-15 minutes to heat up.
- Once the instant pot is done cooking, turn the valve to manually release the remaining pressure.
- Remove the quinoa and add to serving bowl. Add remaining chopped vegetables, olives, and cheese.
- Mix together dressing and add to bowl.
- Give it a stir and add in any additional toppings of your choosing.
I love to use bone broth for the extra protein and nutrients.
I wouldn't recommend freezing the entire salad, though you could freeze extra cooked quinoa. To freeze, let it cool completely and store in a freezer friendly tupperware or stasher bag.
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Amount Per Serving: Calories: 571Total Fat: 36gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 70mgSodium: 977mgCarbohydrates: 41gFiber: 9gSugar: 16gProtein: 27g