NEW VIDEO!! Healthy, easy and delicious, this quinoa bowl is going to keep you on track with your healthy eating plans and make it as tasty as possible to do so!

One Minute Insta-Pot Quinoa Bowl with Chicken and Roasted Vegetables from HeatherChristo.com

So with working so much and not getting home until the dinner hour, I have been trying to use my insta-pot way more. I know I have a long way to go in terms of exploring all of the different ways I can use it, but there are definitely times where it very clearly makes things MUCH faster and easier.

One Minute Insta-Pot Quinoa Bowl with Chicken and Roasted Vegetables from HeatherChristo.com

Cooking grains in a flash is one of those areas. Quinoa is easy enough to cook on the stove top, but you have to let it cook 15-20 minutes and then sit an equal amount of time- cooking it in a insa-pot cuts that time way down.

In the time it takes to cook the roasted vegetables you have made the quinoa, shredded some chicken, prepped the rest of the salad and probably had a glass of wine- I am REALLY into recipes that work like that.

And while this is an awesome healthy dinner, it would also be a perfect meal-prep dish that would supply you with a pretty spectacular lunch at work for two days. Even Pia took this to school a few days last week and loved it! I hope you will too!

One Minute Insta-Pot Quinoa Bowl with Chicken and Roasted Vegetables from HeatherChristo.com

 

One minute Insta-Pot Quinoa Bowl with Chicken and Roasted Winter Vegetables
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Quinoa:
  • 2 cups quinoa
  • 2 cups chicken stock
  • 2 teaspoons kosher salt
  • Roasted Vegetables:
  • 1 sweet potato, peeled and sliced into ¼” rounds
  • 2 cups butternut squash, peeled and chopped into bite sized pieces
  • 1 red onion, peeled and sliced into ¼” rounds
  • 3 medium beets peeled and chopped into bite sized pieces or wedges
  • 3 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves
  • kosher salt
  • Viniagrette:
  • 2 tablespoons olive oil
  • 2 tablesoons balsamic vinegar
  • 1 cup fresh parsley, minced
  • ⅓ cup chopped toasted pistachios
  • 1 cup shredded cooked chicken
Instructions
  1. For the Roasted Winter Vegetables:
  2. Preheat the oven to 425 degrees. Line a sheetpan with tin foil and arrange the vegetables in a single layer. Drizzle them with the 3 tablespoons of olive oil and then sprinkle them with the thyme and a generous sprinkle of kosher salt.
  3. Roast the vegetables in the oven at 425 for 20 minutes and then remove from the oven.
  4. For the Quinoa:
  5. In the bowl of your insta-pot add the quinoa and the chicken stock, along with the kosher salt. Stir well to combine. Close and lock the lid of the Instant Pot. Make sure pressure release valve is in sealing position.
  6. Click Manual, then click Pressure: choose high pressure. Set time to 1 minute and walk away. It will take a few minutes for the pressure to build, after that the timer will start.
  7. After 1 minute, you will hear the beep. Let the pressure release naturally for 5 minutes, after that turn the pressure release valve to venting. After the steam has completely released, open the lid.
  8. Your quinoa should be perfectly cooked!
  9. To Assemble the Bowl:
  10. Stir the pistachios and parsley into the quinoa and spoon into a serving bowl.
  11. Top the quinoa with the shredded chicken and arrange the roasted vegetables on top of the quinoa.
  12. In a small bowl whisk together the olive oil and the balsamic vinegar and then spoon it over the top of the bowl. Serve immediately.

Print Recipe  
Categorized: Bowls, Dinner, Poultry, Recipe Index, Side dishes
Tagged: , , , , ,

NEW VIDEO!! Healthy, easy and delicious, this quinoa bowl is going to keep you on track with your healthy eating plans and make it as tasty as possible to do so!

One Minute Insta-Pot Quinoa Bowl with Chicken and Roasted Vegetables from HeatherChristo.com

So with working so much and not getting home until the dinner hour, I have been trying to use my insta-pot way more. I know I have a long way to go in terms of exploring all of the different ways I can use it, but there are definitely times where it very clearly makes things MUCH faster and easier.

One Minute Insta-Pot Quinoa Bowl with Chicken and Roasted Vegetables from HeatherChristo.com

Cooking grains in a flash is one of those areas. Quinoa is easy enough to cook on the stove top, but you have to let it cook 15-20 minutes and then sit an equal amount of time- cooking it in a insa-pot cuts that time way down.

In the time it takes to cook the roasted vegetables you have made the quinoa, shredded some chicken, prepped the rest of the salad and probably had a glass of wine- I am REALLY into recipes that work like that.

And while this is an awesome healthy dinner, it would also be a perfect meal-prep dish that would supply you with a pretty spectacular lunch at work for two days. Even Pia took this to school a few days last week and loved it! I hope you will too!

One Minute Insta-Pot Quinoa Bowl with Chicken and Roasted Vegetables from HeatherChristo.com

 

One minute Insta-Pot Quinoa Bowl with Chicken and Roasted Winter Vegetables
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Quinoa:
  • 2 cups quinoa
  • 2 cups chicken stock
  • 2 teaspoons kosher salt
  • Roasted Vegetables:
  • 1 sweet potato, peeled and sliced into ¼” rounds
  • 2 cups butternut squash, peeled and chopped into bite sized pieces
  • 1 red onion, peeled and sliced into ¼” rounds
  • 3 medium beets peeled and chopped into bite sized pieces or wedges
  • 3 tablespoons olive oil
  • 1 tablespoon fresh thyme leaves
  • kosher salt
  • Viniagrette:
  • 2 tablespoons olive oil
  • 2 tablesoons balsamic vinegar
  • 1 cup fresh parsley, minced
  • ⅓ cup chopped toasted pistachios
  • 1 cup shredded cooked chicken
Instructions
  1. For the Roasted Winter Vegetables:
  2. Preheat the oven to 425 degrees. Line a sheetpan with tin foil and arrange the vegetables in a single layer. Drizzle them with the 3 tablespoons of olive oil and then sprinkle them with the thyme and a generous sprinkle of kosher salt.
  3. Roast the vegetables in the oven at 425 for 20 minutes and then remove from the oven.
  4. For the Quinoa:
  5. In the bowl of your insta-pot add the quinoa and the chicken stock, along with the kosher salt. Stir well to combine. Close and lock the lid of the Instant Pot. Make sure pressure release valve is in sealing position.
  6. Click Manual, then click Pressure: choose high pressure. Set time to 1 minute and walk away. It will take a few minutes for the pressure to build, after that the timer will start.
  7. After 1 minute, you will hear the beep. Let the pressure release naturally for 5 minutes, after that turn the pressure release valve to venting. After the steam has completely released, open the lid.
  8. Your quinoa should be perfectly cooked!
  9. To Assemble the Bowl:
  10. Stir the pistachios and parsley into the quinoa and spoon into a serving bowl.
  11. Top the quinoa with the shredded chicken and arrange the roasted vegetables on top of the quinoa.
  12. In a small bowl whisk together the olive oil and the balsamic vinegar and then spoon it over the top of the bowl. Serve immediately.

Recipe by Heather Christo (http://heatherchristo.com)