📝 About This Recipe
This vibrant dish transforms humble quinoa into a gourmet masterpiece by utilizing the Instant Pot's ability to infuse grains with deep, savory flavors in record time. A medley of rainbow carrots, zucchini, and bell peppers are roasted to caramelized perfection, providing a sweet and smoky contrast to the fluffy, protein-packed quinoa. Finished with a zingy lemon-herb vinaigrette and creamy feta, it’s a wholesome, colorful meal that brings the sun-drenched flavors of the Mediterranean straight to your table.
🥗 Ingredients
The Quinoa Base
- 1.5 cups White or Tri-color Quinoa (thoroughly rinsed in a fine-mesh strainer)
- 1.75 cups Vegetable Broth (low-sodium preferred)
- 1 tablespoon Extra Virgin Olive Oil
- 3 cloves Garlic (minced)
- 1/2 teaspoon Kosher Salt
The Roasted Vegetables
- 1 large Red Bell Pepper (diced into 1-inch pieces)
- 1 medium Zucchini (halved lengthwise and sliced into half-moons)
- 1/2 large Red Onion (cut into wedges)
- 1 cup Baby Carrots (halved lengthwise)
- 1 tablespoon Balsamic Vinegar
- 1 teaspoon Dried Oregano
Finishing Touches
- 2 tablespoons Fresh Lemon Juice (about half a lemon)
- 1/4 cup Flat-Leaf Parsley (freshly chopped)
- 1/2 cup Feta Cheese (crumbled)
- 2 tablespoons Toasted Pine Nuts (for crunch)
👨🍳 Instructions
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1
Preheat your oven to 425°F (220°C). While the oven heats, rinse the quinoa under cold running water for at least 60 seconds to remove the bitter saponin coating.
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2
On a large sheet pan, toss the bell pepper, zucchini, red onion, and carrots with 2 tablespoons of olive oil, balsamic vinegar, dried oregano, and a pinch of salt.
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3
Spread the vegetables in a single layer and roast for 18-22 minutes, tossing halfway through, until edges are charred and tender.
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4
While the vegetables roast, set your Instant Pot to 'Sauté' mode. Add 1 tablespoon of olive oil and the minced garlic.
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5
Sauté the garlic for 30 seconds until fragrant, then add the rinsed quinoa. Toast the quinoa for 2 minutes, stirring constantly, until it smells slightly nutty.
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6
Pour in the vegetable broth and salt. Use a wooden spoon to scrape any browned bits (fond) off the bottom of the pot to prevent a 'Burn' notice.
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7
Secure the Instant Pot lid and set the steam release valve to the 'Sealing' position.
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8
Select 'Manual' or 'Pressure Cook' on High Pressure and set the timer for 1 minute.
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9
Once the cooking cycle finishes, allow the pressure to release naturally (NPR) for 10 minutes. This ensures the quinoa absorbs all the liquid and becomes fluffy.
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10
Carefully release any remaining steam and open the lid. Fluff the quinoa gently with a fork.
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11
Transfer the fluffy quinoa to a large mixing bowl. Add the roasted vegetables and any juices from the sheet pan.
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12
Drizzle with lemon juice and toss in the fresh parsley, crumbled feta, and toasted pine nuts.
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13
Taste and adjust seasoning with additional salt, pepper, or a splash of olive oil if desired. Serve warm or at room temperature.
💡 Chef's Tips
Rinsing quinoa is non-negotiable; it removes the natural bitter coating called saponin. Toasting the quinoa in the Instant Pot before adding liquid adds a layer of complex, nutty flavor. For the fluffiest grains, always use a 10-minute natural pressure release rather than a quick release. If you want to save time, you can use a bag of frozen 'Mediterranean Blend' vegetables, though fresh provides better texture. Swap feta for chickpeas or avocado to make this recipe completely vegan.
🍽️ Serving Suggestions
Serve alongside grilled lemon-herb chicken skewers for a high-protein dinner. Pair with a crisp glass of Sauvignon Blanc or a chilled sparkling water with cucumber. Top with a dollop of Greek yogurt or a drizzle of tahini dressing for extra creaminess. Serve as a base for a 'Buddha Bowl' with a soft-boiled egg and extra fresh greens. Enjoy as a cold salad the next day; the flavors develop beautifully overnight.