INSTANT POT LENTIL AND QUINOA PROTEIN BOWL (One-Pot Recipe)
A simple one-pot Instant Pot lentil and quinoa protein bowl made with pantry staples. High-protein, vegetarian, and perfect for meal prep or busy weekdays.
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Equipment
Ingredients
- ¾ cup Green Lentils washed
- ½ cup Quinoa washed
- 1 small Onion chopped
- 1 Tomato chopped
- 1 tablespoon Ginger- Garlic Paste
- 1 teaspoon Cumin Seeds
- Paprika or Red Chili Powder (as per taste)
- ½ teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- Salt
- 2.5 cups Water or Vegetable Stock
- 1 cup Veggies spinach, bell pepper, zucchini, etc.
- 1 tablespoon Oil
Garnish:
- Lemon Juice
- 1 handful Cilantro
Instructions
- Rinse quinoa and lentils under running water until the water runs clear. (Note: You can soak lentils for 30 minutes for fast cooking and ease of digestion.¾ cup Green Lentils, ½ cup Quinoa
- Add oil to the Instant Pot and press saute. Then add cumin seeds. When they splutter, add the chopped onion and cook for 1-2 minutes, until it starts to caramelize.1 teaspoon Cumin Seeds, 1 tablespoon Oil, 1 small Onion
- Then add ginger-garlic paste and cook for 1 minute. Then add the chopped tomatoes and cook for 3-5 minutes, or until they soften and become mushy.1 tablespoon Ginger- Garlic Paste, 1 Tomato
- Then add Paprika/red chili powder, Turmeric Powder, and Garam Masala Powder and cook for 1-2 minutes. Then add your choice of veggies and cancel the saute.Paprika, ½ teaspoon Turmeric Powder, 1 teaspoon Garam Masala Powder, 1 cup Veggies
- Add rinsed lentils and quinoa, add water/vegetable stock, and salt. Close the lid and pressure cook at High for 12 minutes. When the timer beeps, let the pressure release naturally for 10 minutes and then manually release the pressure by turning the vent to the venting position.¾ cup Green Lentils, Salt, 2.5 cups Water, ½ cup Quinoa
- Once pressure is release an dvent goes down, open the lid. Fuff with fork and garnish with cilantro, add some lemon juice, and enjoy!Lemon Juice, 1 handful Cilantro
Nutrition Facts
INSTANT POT LENTIL AND QUINOA PROTEIN BOWL (One-Pot Recipe)
Amount per Serving
Calories
283
Calories from Fat 54
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
0.01
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Sodium
37
mg
2
%
Potassium
679
mg
19
%
Carbohydrates
45
g
15
%
Fiber
15
g
63
%
Sugar
2
g
2
%
Protein
14
g
28
%
Vitamin A
2658
IU
53
%
Vitamin C
12
mg
15
%
Calcium
59
mg
6
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Notes
- Rinse quinoa well. This removes bitterness and helps prevent a soapy taste after pressure cooking.
- Choose lentils based on texture. Red lentils cook softer and slightly creamy; brown or green lentils hold their shape better for meal prep.
- Liquid matters. Too much liquid can make quinoa mushy. If unsure, start with less and add hot water after cooking to adjust consistency.
- Prevent burn notice. Always deglaze the pot after sautéing and layer quinoa on top of the lentils before pressure cooking.
- Natural release helps texture. Let the pressure release naturally for at least 10 minutes to avoid overcooked quinoa.
- Protein boosts are flexible. Add chickpeas, tofu, paneer, or seeds after cooking so they don't affect pressure timing.
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