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Instant Pot Quinoa Bowl with hard-boiled egg, cucumber, carrots, tomatoes, avocado and lemon tahini dressing

Instant Pot Quinoa Bowl

Instant Pot Quinoa is the best quinoa you've ever tried! Make it a Quinoa Bowl with egg, avocado and veggies and you have a full and well balanced meal in less than 30 minutes.

Course Main Course
Cuisine International, Peruvian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 2 people
Calories 698 kcal

Ingredients

  • 1 small onion
  • 1 clove garlic
  • 2/3 cup quinoa (1 Instant Pot cup)
  • 1/4 tsp sea salt
  • 2/3 cup water (1 Instant Pot cup)
  • 2 large eggs
  • 2 small carrots
  • 1/4 cucumber
  • 12 grape tomatoes
  • 1 ripe avocado
  • 1 Tbsp tahini
  • 1 Tbsp honey
  • 1 Tbsp fresh lemon juice
  • 3 Tbsp avocado oil (or any other flavorless oil)
  • 3 leaves parsley or cilantro OPTIONAL, just for decoration if you have on hand

Instructions

  1. Remove the Instant Pot's lid and press on sauté. It takes about 2 minutes for it to heat up. In the meantime you can peel and chop the onion and peel and crush the garlic. If you think you need more than 2 minutes to do that, then peel and chop the onion ahead of time, before pressing "sauté".
  2. Once Instant Pot indicates it's "hot" add about a tablespoon of avocado oil or any other flavorless cooking oil. Add chopped onion and crushed garlic and sauté while constantly stirring until the onion becomes translucent.
  3. Add quinoa and sea salt and fry/toast for a good 3-5 minutes while constantly stirring.
  4. Add water, give it a quick stir, add 2 eggs if it's a bowl for 1 and 4 eggs it it's bowls for 2, and immediately put on lid and seal. Make sure the venting knob is set to sealing. Press "cancel" and then "manual" and set the Instant Pot to 1 minute on high pressure.
  5. Set your phone's alarm (or any other you have on hand) to 21 minutes.
  6. While quinoa and eggs are cooking, peel and slice carrot into fine stripes. Wash and slice cucumber into fine stripes. Wash and quarter grape tomatoes. And prepare dressing by adding tahini, honey, lemon juice and avocado oil in a sealable container and shake.
  7. Once your phone's alarm went off after the 21 minutes, open the instant pot, remove the eggs and let cold water from the tab run over them until they are cold enough for your to touch and peel.
  8. Spoon quinoa into bowl(s), add sliced carrots, cucumbers, quartered tomatoes and halved boiled eggs. Add half an avocado per bowl in any shape you desire. I love scooping out balls with my melon baller to make it look pretty. Drizzle as much Tahini Dressing over it as you wish and DIG IN!

Recipe Notes

[nutrition-label]

Nutrition Facts
Instant Pot Quinoa Bowl
Amount Per Serving
Calories 698 Calories from Fat 405
% Daily Value*
Total Fat 45g 69%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g
Monounsaturated Fat 27g
Cholesterol 212mg 71%
Sodium 413mg 17%
Potassium 803mg 23%
Total Carbohydrates 63g 21%
Dietary Fiber 12g 48%
Sugars 15g
Protein 18g 36%
Vitamin A 151%
Vitamin C 43%
Calcium 9%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.