Instant Pot Spring Vegetable and Quinoa Bowl
A vibrant and nutritious bowl featuring fresh spring vegetables and protein-packed quinoa, all cooked together in the Instant Pot for a quick and easy meal.
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Ingredients
Yields 4 servings
- (1 cup) quinoa
- (2 cups) vegetable broth
- (1 cup) asparagus, trimmed and cut into 1-inch pieces
- (1 cup) peas, fresh or frozen
- (1 cup) bell pepper, diced
- (1 cup) cherry tomatoes, halved
- (1 tablespoon) olive oil
- (1 teaspoon) garlic powder
- (1 teaspoon) onion powder
- (1/2 teaspoons) salt
- (1/4 teaspoons) black pepper
- (1/4 teaspoons) red pepper flakes (optional)
- (1/4 cups) fresh parsley, chopped
- Juice of 1 lemon
Instructions
- 1
Rinse 1 cup quinoa under cold water and drain.
- 2
In the Instant Pot, combine the rinsed quinoa and 2 cups vegetable broth. Stir to combine. Add 2/4 teaspoon salt and 1/4 teaspoon red pepper flakes (optional).
- 3
Add 1 cup asparagus, 1 cup peas, 1 cup diced bell pepper, and 1 cup halved cherry tomatoes to the pot.
- 4
Drizzle 1 tablespoon olive oil over the vegetables and sprinkle with 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Stir gently to combine the ingredients.
- 5
Seal the Instant Pot lid and set to cook on high pressure for 1 minute. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining pressure.
- 6
Open the lid and fluff the quinoa and vegetables with a fork. Stir in 1/4 cup chopped fresh parsley and the juice of 1 lemon.
- 7
Serve warm in bowls, garnished with additional parsley if desired.
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