Instant Pot Quinoa with Vegetables
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 for a flavroful and easy side dish or full meal.
Ingredients
- 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
Dressing
- 4 Tbsp olive oil
- 2 Tbsp honey
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tsp Italian seasoning
Instructions
- 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 5-10 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.
Notes
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.
Equipment
Nutrition
Serving: 1Calories: 571kcalCarbohydrates: 41gProtein: 27gFat: 36gSaturated Fat: 9gPolyunsaturated Fat: 25gCholesterol: 70mgSodium: 977mgFiber: 9gSugar: 16g
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