Instant Pot Quinoa with Vegetables

Bucket List Tummy

Prep: 10 Mins

– 1 cup quinoa – ¼ tsp salt – 1 tbsp olive oil – 1.5 cups chicken or vegetable 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

Cook: 1 Min


– 2-3 cups kale – ½ cup Kalamata olives, chopped – 1 cup Mozzarella pearls For The Dressing – 4 Tbsp olive oil – 2 Tbsp honey – 1/2 tsp garlic powder – 1/2 tsp salt – 1 tsp Italian seasoning

Ingredients Cont.

Step 1

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.

Step 2

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.

Step 3

Once the instant pot is done cooking, turn the valve to manually release the remaining pressure.

Step 4

Remove the quinoa and add to serving bowl. Add remaining chopped vegetables, olives, and cheese. 

Step 5

Mix together dressing and add to bowl. Give it a stir and add in any additional toppings of your choosing. Enjoy!

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