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This Instant Pot Quinoa Power Bowl is full of nourishing ingredients like quinoa, chickpeas, spinach and mushrooms! Momma Fit Lyndsey brings you a chickpea vegan buddha bowl that is easy to make with instant pot quinoa and veggies. Delicious healthy lunch recipe for clean eating and plant based lunch ideas.
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Quinoa Power Bowl

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!
Course Main Course
Cuisine American, Mediterranean
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 portions
Calories 498kcal
Author Lyndsey

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.

Nutrition

Serving: 1bowl | Calories: 498kcal | Carbohydrates: 59g | Protein: 19.5g | Fat: 23g