Easy Instant Pot Veggie Quinoa Bowl – Flavorful & Fresh Delight

Quick and wholesome, this Instant Pot Veggie Quinoa Bowl is packed with vibrant flavors and ready in under 30 minutes.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 bowls

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Quinoa Base

1 cup Quinoa Rinse well to remove bitterness.
1.5 cups Vegetable broth Use instead of water for flavor.
1 tbsp Olive oil Helps prevent sticking.

For the Veggies

1 cup Bell peppers Diced small for even cooking.
1 cup Zucchini No need to peel.
1 cup Carrots Grated or finely chopped.
2 cups Spinach Add at the end.

For Seasoning & Garnish

1 clove Garlic Minced fresh.
1 tbsp Lemon juice For brightness.
to taste Salt
to taste Pepper
1 tbsp Fresh herbs (cilantro or parsley) Chopped generously.

Equipment

Instant Pot

Method

Preparation

Rinse quinoa under cold water until clear, about 1 minute.
Press Sauté on the Instant Pot, heat olive oil and sauté minced garlic until golden and fragrant.
Stir in rinsed quinoa and vegetable broth.
Secure the lid, set to Manual high pressure for 1 minute, then let the pot naturally release for 10 minutes.
Sauté diced bell pepper, grated carrot, and zucchini in a separate pan until slightly crisp-tender.
Stir sautéed veggies and fresh spinach into the cooked quinoa, season with salt, pepper, and lemon juice.
Fluff quinoa, divide into bowls, top with fresh herbs, and enjoy.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gSodium: 400mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 1800IUVitamin C: 40mgCalcium: 80mgIron: 3mg

Notes

Optional: sprinkle toasted pine nuts for extra crunch. Store leftovers in an airtight container for up to 3 days.

Tried this recipe?

Let us know how it was!