Instant Pot Kale and Quinoa Bowl
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Life is all about balance. Sometimes you eat cheesecake (or three cheesecakes), and sometimes you eat kale. While I personally enjoy kale and quinoa on their own, I think that this Instant Pot Kale and Quinoa Bowl will win over the haters. It is the perfect combination of fresh, sweet, and savoury, and only pressure cooks for TWO minutes. Meaning you can be on the couch watching Love is Blind that much faster (or maybe that’s just me).
Toast the Almonds
Turn the Instant Pot to the Saute function and allow to heat. Do not put any oil in the pot. Add the almonds, and toast while stirring for 2-3 minutes. Alternatively, you could do this in a frying pan or the oven. Remove from pot and set aside to cool slightly before chopping.
Saute the Veggies
Add 2 tsp of oil to the bottom of the Instant Pot. For more flavour, I used the oil from the jar of sundried tomatoes, but you can use olive oil, or whichever cooking oil you prefer. Saute the onion, carrots, and garlic for two minutes until the onion is translucent.
Next, add the sundried tomatoes and quinoa to the pan and cook for one minute. Turn off the Saute function.
Putting it Together
Pour in the vegetable stock to deglaze the pan, making sure nothing is sticking to the bottom. Add the dried cranberries, spices, lemon zest (reserving 1 tsp for garnish), and half the lemon juice. Stir to mix everything together. Layer the kale on top of the quinoa mixture.
Put the lid on the Instant Pot, turn the knob to Sealing, and set to High Pressure for two minutes.
Serving
When the time is up, allow to naturally pressure release for 10 minutes before venting. Remove the lid and give the ingredients a stir. Transfer to serving bowl(s) and top Instant Pot Kale and Quinoa Bowl with chopped parsley and almonds, and reserved lemon zest. Squeeze over remaining lemon juice (optional).
Enjoy!
Instant Pot Kale and Quinoa Bowl
Equipment
- Instant Pot
Ingredients
- 2 tsp cooking oil
- 1 1/2 cups dry quinoa
- 1 1/2 cups vegetable stock
- 1/2 cup onion diced
- 1 small carrot cubed
- 2 cloves garlic minced
- 3-4 leaves kale (approx 100g)
- 1 lemon zested
- 1/4 cup dried cranberries
- 1/4 cup sundried tomatoes
- 1/2 cup almonds
- 1 lemon, juiced divided
- 1 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp cinnamon
- parsley chopped, for garnish
Instructions
- Turn Instant Pot to Saute function and heat without oil in pot. Add almonds and toast while stirring for 2-3 minutes. Remove from pot and allow to cool before chopping.
- Heat 2 tsp of oil using Saute function. Add onions, carrots, and garlic to pot, and saute until onions are translucent.
- Add sundried tomatoes and quinoa. Cook for one minute.
- Use vegetable broth to deglaze the pot, and turn off the Saute function. Mix in the dried cranberries, lemon zest (reserving 1 tsp for garnish), half the lemon juice, and the spices.
- Layer the kale on top of the quinoa mixture. No need to stir it in.
- Put the lid on the pot, turn the knob to sealing, and set to High Pressure for two minutes.
- When time is up, allow to naturally pressure release for 10 minutes before venting. Remove lid and stir contents. Transfer to serving bowl(s).
- Top with chopped almonds and parsley, and reserved lemon zest. Squeeze over remaining lemon juice (if desired).
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