Instant Pot Mediterranean Quinoa
This Instant Pot Mediterranean Quinoa salad will quickly become a new favorite! Fluffy quinoa is mixed with fresh Mediterranean vegetables, leaving you with a delicious and versatile side dish, healthy lunch, or main.
Prep Time8 minutes mins
Cook Time1 minute min
NPR10 minutes mins
Total Time19 minutes mins
Course: Lunch, Side Dish
Cuisine: Mediterranean
Keyword: Instant Pot, Quinoa, Vegetarian
Servings: 6 servings
Author: Silvia Ribas
- 1 cup quinoa rinsed
- 1 1/2 cup vegetable broth
- 1 cup shiitake mushroom sliced
- 1/2 cup shredded carrots
- 1/2 cup cherry tomatoes halved
- 1/4 cup hemp seeds shelled
- 1/4 cup red onion thinly sliced
- 1/4 cup black olives chopped
- 1 cup fresh spinach
- 1 tbsp olive oil
- 1 pinch salt and pepper to taste
Add rinsed quinoa to the instant pot along with vegetable broth and mushrooms.
Cover the pot and lock lid. Cook on high pressure for 1 minute then allow for 10 minutes of natural pressure release (NPR) then release remaining pressure if any left.
Stir in remaining ingredients and season to taste.
Cover the pot back up and allow it to sit for 5 minutes on "keep warm" mode before serving
Transfer remaining ingredients to air tight container. Can be served cold or hot
To make ahead: You can cook the quinoa and chop the vegetables 1 or 2 days ahead of time. Just keep them in separate airtight containers in the fridge to maintain freshness.
To store: Keep the leftovers in an airtight container in the fridge for 5 to 6 days.
Calories: 207kcal | Carbohydrates: 24g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 108mg | Potassium: 348mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1928IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 3mg