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instant pot quinoa
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5 from 3 votes

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
Cook Time1 minute
NPR10 minutes
Total Time19 minutes
Course: Lunch, Side Dish
Cuisine: Mediterranean
Keyword: Instant Pot, Quinoa, Vegetarian
Servings: 6 servings
Author: Silvia Ribas

Equipment

Ingredients

  • 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

Instructions

  • 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

Notes

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.

Nutrition

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