20-Minute Instant Pot Mediterranean Quinoa Bowl with Frozen Spinach and Tzatziki
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 549
- Total Fat
- 17
- Saturated Fat
- 5
- Carbohydrates
- 76
- Dietary Fiber
- 15
- Sugar
- 9
- Protein
- 26
- Cholesterol
- 23
- Sodium
- 989
- Total: 20 min
- Active: 20 min
Ingredients
1 1/2 cups quinoa
One 15-ounce can chickpeas, drained and rinsed
2 cloves garlic, chopped
Kosher salt and freshly ground black pepper
One 10-ounce package frozen chopped spinach
3/4 cup plain Greek yogurt
2 Persian cucumbers, shredded on the large holes of a box grater
1 lemon, half juiced and the other half cut into 4 wedges
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh mint
1 tablespoon olive oil
1 cup grape tomatoes, halved
1/2 cup crumbled feta (2.5 ounces)
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.