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Instant Pot Kale and Quinoa Bowl

A flavourful and nutritious kale and quinoa bowl that is ready fast. Serve as a meatless main or side.
Prep Time10 mins
Pressure Cook Time2 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: Gluten-Free, Instant Pot, Kale, Quinoa, Vegan, Vegetarian
Servings: 4

Equipment

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).