Today is such a gorgeous fall day. The sky is bright blue and the leaves are beginning to peak. I decided to take my 2 year old on a walk to the park. We played for awhile and then continued walking away from home, because it was absolutely gorgeous and I love to be outside. After awhile, I realized we were about 40 minutes from home and both my daughter and I were suddenly STARVING. I did not have any snacks, so I decided to distract her with fallen leaves and neighborhood Halloween decorations. Meanwhile, I fantasized about any number of things I could make for lunch. Since I was so hungry, I knew I could be tempted by some bad choices, so I needed something healthy and substantial to combat the junk food cravings. A goddess bowl (or glory bowl, or Buddha bowl) sounded perfect. Quinoa, assorted veggies, dressing and toppings would be just the thing. All I needed was to make some quinoa and preferably in my Instant Pot®.
Quinoa is a seed that is packed with nutrition and protein. Everything I know about quinoa I learned from my good friend Kim Lutz of Welcoming Kitchen. She wrote a cookbook (one of many) all about Super Seeds and it is full of amazing recipes, many of which I have tested and tasted - check it out! The Instant Pot® makes quinoa in 8 minutes. While it cooked, I prepared all of the ingredients for my quinoa bowl. I used leftover butternut squash that I steamed in the Instant Pot® a few days ago. Then I added a huge handful of a bagged cruciferous vegetable salad from the store. I mixed up a quick vinaigrette and then my quinoa was ready to be made into an amazing and filling bowl for lunch. My toddler even had seconds (not making promises for your toddler, but it was pretty delicious!)
Basic Quinoa + Quinoa Bowl Recipe
Makes about 3 cups cooked
1 cup quinoa (rinsing is optional)
1 cup water
Place quinoa and water in the Instant Pot® pressure cooker. Cover and lock lid, making sure it is in the sealing position. Set to manual - high pressure for 8 minutes. When finished, do a quick pressure release. Fluff with fork. Use immediately or refrigerate for up to 5 days.
1 cup prepared quinoa
1 cup butternut squash, roasted or steamed
1 cup raw crunchy green vegetables (like cabbage, kale and Brussels Sprouts - shaved)
1/4 cup raw slivered almonds
1/4 cup raisins or dried cranberries
1 tablespoon olive oil
2 teaspoons apple cider vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1. Whisk the vinaigrette ingredients together.
2. Divide quinoa and toppings between two bowls. Top each with 1/2 of the vinaigrette.
Hi, I am Julie and welcome to Instantly Delicious. I am so glad you are here to share in my adventures with using an Instant Pot ® to make easy, nutritious, and Instantly Delicious food.
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