Print

Instant Pot Greek Chickpeas and Quinoa Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 65 reviews

This Instant Pot Greek Chickpeas and Quinoa recipe is a quick, nutritious, and flavorful dish combining protein-packed quinoa and chickpeas with bright lemon juice, garlic, oregano, and red wine vinegar. It’s perfect served warm or as a refreshing cold salad, topped with classic Mediterranean ingredients like tomatoes, cucumbers, feta, and olives.

  • Author: Sarah
  • Prep Time: 5 minutes
  • Cook Time: 1 minute
  • Total Time: 16 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Instant Pot
  • Cuisine: Greek
  • Diet: Vegetarian

Ingredients

Main Ingredients

  • 1 cup quinoa, rinsed and drained
  • 15-oz can chickpeas, rinsed and drained
  • 3/4 cup water
  • 1/4 cup fresh lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 Tablespoon olive oil
  • 1 Tablespoon red wine vinegar

Optional Ingredients

  • 1/2 medium red onion, thinly sliced

Toppings for Serving

  • Chopped tomatoes
  • Cucumbers
  • Crumbled feta
  • Olives

Instructions

  1. Add Ingredients to Instant Pot: Add the rinsed quinoa and drained chickpeas to the insert pot of the Instant Pot, ensuring an even layer.
  2. Prepare Liquid Mixture: In a small bowl or liquid measuring cup, whisk together the water, fresh lemon juice, garlic powder, black pepper, salt, dried oregano, olive oil, and red wine vinegar until well combined.
  3. Combine Mixture: Pour the liquid mixture over the quinoa and chickpeas in the Instant Pot and stir gently to evenly distribute the seasoning.
  4. Add Red Onion (Optional): If using, add the thinly sliced red onion to the pot and stir again to mix.
  5. Seal and Cook: Close the Instant Pot lid securely and set the steam release valve to the sealed position. Select high pressure and set the cook time for 1 minute.
  6. Natural Pressure Release: Once cooking is complete, allow the Instant Pot to release pressure naturally. For quicker results, let it natural release for 5 minutes, then carefully perform a quick release to release any remaining pressure.
  7. Stir and Serve: Open the lid, stir the chickpeas and quinoa mixture gently, then serve warm or chilled with your choice of toppings such as chopped tomatoes, cucumbers, crumbled feta, and olives.

Notes

  • This dish is delicious served both warm right after cooking or chilled as a cold salad after refrigeration.
  • The recipe yields about 4 servings when additional toppings are added; consider doubling the recipe for larger portions or leftovers.
  • Adjust the salt and lemon juice to taste according to your preference.

Find it online: https://cookingwithsarah.com/instant-pot-greek-chickpeas-and-quinoa-recipe/