Print

Instant Pot Mediterranean Quinoa Bowl with Lemon Garlic Chicken

Instant pot Quinoa bowl with chicken, tomatoes, olive, peppers with hummus dressing

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

Scale

Ingredients

Lemon Garlic Chicken Marinade

For the Quinoa

For Serving (choose your favorites)

Romesco Sauce – can be made up to 5 days ahead

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

Keywords: instant pot, mediterranean bowl, quinoa bowl