This Quinoa Power Bowl is full of nourishing ingredients like quinoa, chickpeas, spinach and mushrooms! Instant pot quinoa makes this an easy favorite vegan buddha bowl recipe!
Have you ever tried a Meatless Monday? I've seen a lot of my Instagram friends sharing some Meatless Monday recipes so I recently updated one of the original recipes on my site, this Quinoa Veggie Bowl.
The update to the original recipe was to make the entire recipe in just one pan! Instant Pot quinoa meets delicious chickpeas, veggies and seasonings to make an easy an delicious plant based buddha bowl.
How to Make a Quinoa Power Bowl
To make a quinoa power bowl, you will need only a few ingredients:
- quinoa - red, white or black quinoa will work! I've found that I prefer red quinoa the best.
- vegetable broth - look for a low sodium version
- shallot - a delicious sweet onion that reminds me of a mix of onion and garlic
- olive oil
- portobello mushrooms - baby bellas work fabulous in this recipe if you have them
- chickpeas - drained and rinsed
- spinach - baby kale is also a great substitute
- all purpose seasoning such as Noble Made All Purpose Seasoning
- garlic powder - you could also use minced garlic
- thyme - dried or fresh works well
- walnuts or pecans - toasted and for topping
- optional: vegan mozzarella cheese or feta cheese if vegetarian
How to Make Instant Pot Quinoa for a Quinoa Veggie Bowl
This entire instant pot chickpea recipe is going to be made in, you guessed it, the Instant Pot! The only exception was I decided to toast nuts for a few minutes on the stovetop before serving.
To begin making the quinoa veggie bowl, saute the portobello mushrooms in some olive oil. Once cooked, set them aside.
Add a bit more olive oil to your Instant Pot and saute the shallot until translucent and beginning to caramelize. Deglaze the bottom of the Instant Pot by adding in vegetable broth.
Add your rinsed quinoa and thyme and cook on one minute (yes 1 minute!) on manual high. Allow the Instant Pot to naturally release for ten minutes before you do a quick release.
If you notice there is still some liquid in your pot, turn the Instant Pot back onto saute function while you add in the spinach and chickpeas. Allow the majority of the remaining liquid to soak up and season your quinoa with salt, pepper and garlic powder.
Top with vegan mozzarella if desired and toasted walnuts or pecans. This vegan buddha bowl recipe is delicious to prep for easy lunches throughout the week! You can reheat the quinoa power bowl in the microwave or eat it cold.
How to Make a Vegan Buddha Bowl on the Stovetop
If you do not have an Instant Pot, this quinoa chickpea bowl recipe is also doable using the stove top!
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Heat olive oil in a saucepan over medium heat. Cook mushrooms and set aside. Add shallots and thyme and cook until fragrant and shallots are translucent and beginning to caramelize.
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Add quinoa. Stir until incorporated. Add vegetable broth and water, bring to boil. Then, cover and reduce to simmer for 20-30 minutes until liquid is absorbed and quinoa is fluffy.
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While quinoa is cooking, heat walnuts over low heat for 5 minutes. Set aside.
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Remove lid and stir in spinach and chickpeas. Cover with a lid and let sit for spinach to wilt. Stir in cooked mushrooms and serve.
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Quinoa Power Bowl
Ingredients
- 1 cup quinoa rinsed
- 1 ½ cups vegetable broth
- 1 small shallot diced
- olive oil
- 1 large portobello mushroom chopped
- 1 can chickpeas drained and rinsed
- 2 cups spinach
- all purpose seasoning
- garlic powder
- thyme
- ¼ cup walnuts or pecans toasted
Instructions
- To begin making the quinoa veggie bowl, saute the portobello mushrooms in some olive oil. Once cooked, set them aside.
- Add a bit more olive oil to your Instant Pot and saute the shallot until translucent and beginning to caramelize. Deglaze the bottom of the Instant Pot by adding in vegetable broth.
- Add your rinsed quinoa and thyme and cook on one minute on manual high. Allow the Instant Pot to naturally release for ten minutes before you do a quick release.
- If you notice there is still some liquid in your pot, turn the Instant Pot back onto saute function while you add in the spinach and chickpeas. Allow the majority of the remaining liquid to soak up and season your quinoa with salt, pepper and garlic powder.
- Top with vegan mozzarella if desired and toasted walnuts or pecans.
Chelsea
What if you don't have an insta pot? How would the recipe change?
Lyndsey
You could make it on the stove top! I've only made it in the instant pot though but I think you could probably do a stove top version too. Sorry I haven't tested it that way!