Broccoli and Chickpea Quinoa Bake
Dive into a hearty, nutritious Broccoli and Chickpea Quinoa Bake. This vibrant dish combines wholesome quinoa with tender broccoli, chickpeas, and a creamy cheddar topping. Perfect for meal prep or a comforting weeknight dinner, this recipe uses the Instant Pot for easy cooking and maximum flavor. Gluten-free and packed with protein, it’s a satisfying dish the whole family will love!
ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 2 cups broccoli florets
- 1 cup canned chickpeas, rinsed and drained
- 1 medium zucchini, diced
- 1 cup green beans, trimmed and cut into 1-inch pieces
- 1 medium onion, diced
- 1 cup shredded cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh parsley, for garnish
steps
- 1.
Turn the Instant Pot to sauté mode and heat the olive oil.
- 2.
Add the onion and sauté until translucent, about 3-4 minutes.
- 3.
Stir in the diced zucchini and green beans, cooking for an additional 3 minutes.
- 4.
Sprinkle in the garlic powder, smoked paprika, salt, and pepper, stirring to combine.
- 5.
Add the quinoa and vegetable broth, then gently fold in the broccoli and chickpeas.
- 6.
Seal the Instant Pot lid and cook on high pressure for 10 minutes.
- 7.
Once the cooking time is complete, let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- 8.
Sprinkle the shredded cheddar cheese on top and close the lid for 2-3 minutes to melt.
- 9.
Serve warm, garnished with fresh parsley.
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