Instant Pot Quinoa with Chickpeas

This Instant Pot Quinoa with Chickpeas is made with garbanzo beans, feta cheese, bell pepper, quinoa, chicken broth, and red wine vinegar. 

Now that summer is rolling around, you know its salad time! This definitely falls into my favorite categories of food: salads and sandwiches. There is no better combination. It takes under 10 minutes to make which makes this dish even more perfect. Having this quinoa salad in the fridge is one of the best things ever especially when you need a light quick snack. I usually make 2 cups of this and keep it in the fridge until it is gone by the end of the week. Quinoa is a great replacement for most carbs – it is rich in fiber, minerals, antioxidants and improves your blood sugar.

Quinoa is a complete protein, meaning it contains all nine essential amino acids. It is one of the most protein-rich plant foods. This dish is high in iron and magnesium. If you like the taste of it, you should make this weekly like me.

If you love this recipe, feel free to try my Baby Corn Stir Fry and my Air Fried Bok Choy.

Jump to:

• Why you will love this recipe
• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Instant Pot Quinoa with Chickpeas
• Food safety

Why you will love this recipe

Versatile: Feel free to add a variety of fruits and vegetables into the mix. I have tried this with cucumbers, tomatoes, and even raisins.

Hearty: This dish is very hearty with the garbanzo beans and the quinoa mix.

Great for warm weather: I love making this in the summer days because it is fresh and light. It pairs very well with most main dishes.

Serves a crowd: It is easy to double this recipe in your instant pot so feel free to make as much as you want.

Ingredients

You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:

• Garbanzo beans
• Parsley
• Feta
• Bell pepper
• Quinoa
• Broth
• Olive oil
• Red wine vinegar
• Lemon

See recipe card for quantities.

Instructions

Substitutions

Garbanzo beans: This salad goes very well with garbanzo beans but feel free to choose any legume like lentils, cannellini beans or even black beans.

Parsley: Feel free to use parsley, green onion, or cilantro.

Feta: I love using feta cheese for this recipe, although you can use goat cheese as well.

Bell pepper: I love using diced bell pepper for this recipe. You can even use serrano pepper or jalapeno peppers if you prefer an extra spicy kick.

Quinoa: Quinoa is such a light grain and I love using it for this dish. You could also use rice instead. Cook the rice for the same amount of time.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add serrano or jalapeno peppers.
• Deluxe - add red onion, cucumbers, and tomatoes.

Check out these Caprese Skewers with Prosciutto.

Equipment

Equipment can have a big impact on how a recipe turns out. I love using my Instant Pot for this recipe, but feel free to use any pressure cooker brand.

Storage

This will be good in the refrigerator for 2-3 days.

This Instant Pot Quinoa with Chickpeas can be frozen for up to three months.

Top tip

Make sure to let the pressure cooker naturally release pressure.

Print

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.