Are you in search of a quick, nutritious, and delicious meal that you can whip up with minimal effort? Look no further! This Instant Pot Quinoa Chick Pea Bowl is the perfect solution. Packed with protein, fiber, and a burst of flavors, it’s a go-to recipe for busy weeknights or meal prep days. Let’s dive into how you can make this tasty dish.
1. Prep Your Ingredients: Rinse the quinoa under cold water to remove any bitterness. Drain and rinse the Chick Peas. Dice the bell pepper.
2. Saute Vegetables: If you prefer a richer flavor, use the sauté function on your Instant Pot. Add a splash of oil, then sauté the diced bell pepper for about 2-3 minutes until slightly softened. Add the Garlic and stir for 1 minute
3. Combine: Turn off the sauté function and add the rinsed quinoa and water. Stir well to combine. Then add the Chick Peas and Marinara Sauce but do not stir. Also add the basil, salt, pepper and red pepper flakes.
4. Cook: Secure the lid on your Instant Pot and set the valve to sealing. Select the Manual or Pressure Cook setting and cook on high pressure for 1 minute. Once the cooking cycle completes, allow the pressure to release naturally for about 15 minutes before performing a quick release.
5. Fluff and Serve: Open the lid carefully. Fluff the quinoa mixture with a fork.
6. Garnish and Enjoy: Serve your quinoa chick pea bowl hot, garnished with fresh parmesan.
Instant Pot Quinoa Chick Pea Bowl
All in one dump and go recipe
Equipment
- 1 Instant Pot
Ingredients
- 1 tsp Olive Oil extra virgin
- 1/2 sm Onion
- 1 Red bell pepper diced
- 1 Tsp Fresh Basil
- 1/2 Tsp Red Pepper Flakes
- 1 Tsp Minced Garlic
- 1 cup quinoa rinsed until clear
- 1 cup Marinara Sauce
- 1 1/2 cups water
- 1 15oz can Chick Peas drained and rinsed
Instructions
- Saute the onions and pepper in the instant pot with oil until soft. Then add the Garlic stir about a minute.
- Turn off the saute so you don't burn the garlic.
- Add water and quinoa and stir well. Then add the chick peas and sauce and do not stir. Also add the basil, salt, pepper and red pepper flakes
- Place your lid on the pot and set the valve to sealing.
- Cook under pressure for 1 minute and then do a natural release for 15 minutes. Now release the remaining steam.
- Serve with a sprinkle of parmesan cheese.
Tips and Variations
Flavor Boost: Add frozen spinach.
Spice Level: Adjust the spices to your taste. Add more chili powder or a dash of cayenne pepper if you like it spicy.
Make Ahead: This dish is perfect for meal prep. Store in airtight containers in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.
Side Dishes: Pair with a fresh green salad or some tortilla chips for a complete meal.
This Instant Pot Quinoa Black Bean Bowl is not just easy to make but also incredibly versatile. Whether you’re feeding a crowd or looking for a healthy meal option for yourself, this recipe is sure to become a favorite. Enjoy the hearty goodness and the burst of flavors with every bite!