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Instant Pot Mediterranean Quinoa Bowl with Lemon Garlic Chicken

Instant pot Quinoa bowl with chicken, tomatoes, olive, peppers with hummus dressing
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5 from 2 reviews

Mediterranean Quinoa Bowl with Lemon Garlic Chicken all cooked up in one pot and topped with Dreamy Roasted Red Pepper Sauce

Ingredients

Scale

Lemon Garlic Chicken Marinade

  • 3 garlic cloves, minced
  • 2 tablespoons dried parsley
  • zest of 1 lemon
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breast cut into large bite size pieces

For the Quinoa

  • 1 cup uncooked quinoa (rinsed if the package instructs to do so)
  • 1 ½ cup low sodium chicken broth
  • juice of 1 lemon
  • Pinch of salt

For Serving (choose your favorites)

  • Romesco Sauce (see directions below)
  • Hummus (store bought or homemade) thinned with a little hot water to the consistency of a thick salad dressing
  • quartered artichoke hearts (I like the jarred, brined ones)
  • sliced black or kalamata olives
  • chopped cucumber
  • halved grape tomatoes
  • chopped avocado
  • banana pepper rings (from a jar)
  • crumbled feta cheese or goat cheese
  • fresh spinach leaves
  • Biena Sea Salt Chickpeas (can substitute with canned chickpeas, but you won’t get that salty crunch)
  • lemon wedges

Romesco Sauce – can be made up to 5 days ahead

  • 8 ounce tomato sauce
  • 1 cup lightly salted, roasted almonds
  • 12 ounce bottle of roasted red bell peppers, drained
  • 1 tablespoon tomato paste
  • 2 garlic cloves
  • 1 teaspoon salt
  • 2 tablespoons white wine vinegar

Instructions

  1. In a medium bowl, whisk together marinade ingredients.  Add chicken and toss to coat. Cover and marinate for 6-10 hours (can be cooked right away if needed, but marinating the chicken gives it more flavor).
  2. After chicken has marinated, place quinoa, chicken broth, lemon juice, and salt in the pressure cooker pot, making sure all of the quinoa is immersed.  
  3. Scatter chicken over the quinoa making sure they aren’t clumped together.
  4. Secure the lid and turn pressure release knob to a sealed position.  Cook at high pressure for 1 minute.
  5. While quinoa is cooking, prepare Romesco Sauce by placing the ingredients in a food processor or blender and puree until smooth.  Taste and add extra salt if desired.
  6. When cooking is complete, use a natural release.
  7. Stir and fluff chicken and quinoa.
  8. To serve, put a scoop of chicken and quinoa in a bowl.  Load it up with toppings, drizzle with hummus, and top with a big scoop of Romesco Sauce. 

Notes

  • Romesco Sauce can be made 5 days in advance.  Leftover sauce freezes very well
  • Quinoa/chicken mixture also freezes well
  • Toppings can be chopped and prepped beforehand to make this a quick and easy meal
  • Nutritional information includes chicken and quinoa, facts will vary depending on your toppings

Find it online: https://instafreshmeals.com/instant-pot-mediterranean-quinoa-bow/