Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
20-Minute Instant Pot Mediterranean Quinoa Bowl with Frozen Spinach and Tzatziki
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 549
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 15 g
- Sugar
- 9 g
- Protein
- 26 g
- Cholesterol
- 23 mg
- Sodium
- 989 mg
The flavors of this easy quinoa bowl will take you straight to the Mediterranean, thanks to the homemade tzatziki, crumbled feta, fresh grape tomatoes and squeeze of lemon. Not to mention, the whole dish will be on your dinner table in 20 minutes flat, thanks to the Instant Pot!
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 549
- Total Fat
- 17 g
- Saturated Fat
- 5 g
- Carbohydrates
- 76 g
- Dietary Fiber
- 15 g
- Sugar
- 9 g
- Protein
- 26 g
- Cholesterol
- 23 mg
- Sodium
- 989 mg
Ingredients
Directions
Special equipment:
a 6- or 8-quart Instant Pot® multi-cooker- Place the quinoa in a fine-mesh strainer and rinse under cold water until the water runs clear. Transfer to a 6- or 8-quart Instant Pot® multi-cooker. Add the chickpeas, garlic, 1 1/2 cups warm water, 1 1/2 teaspoons salt and several grinds of pepper, making sure the quinoa is fully submerged. Place the frozen spinach on top (it’s fine if the spinach is not completely submerged).
- Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 1 minute (see Cook's Note). After the pressure-cook cycle is complete, follow the manufacturer's guide for natural release. After 5 minutes, follow the manufacturer’s guide for quick release and wait until the quick-release cycle is complete (this should take an additional 30 seconds). Being careful of any remaining steam, unlock and remove the lid.
- While the quinoa is cooking, stir together the yogurt, shredded cucumbers, lemon juice, dill, mint, olive oil, a good pinch of salt and several grinds of pepper in a medium bowl until combined. Add salt and pepper to taste. Set aside until ready to serve.
- Stir the quinoa mixture until the chickpeas and spinach are evenly distributed throughout. Divide among 4 dinner bowls, top with the grape tomatoes and feta, drizzle with some tzatziki and serve with the lemon wedges.
Cook’s Note
Settings may vary on your Instant Pot® depending on the model. Please refer to the manufacturer's guide.
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