Instant Pot Mediterranean Quinoa Bowl with Chicken

instafreshmeals.com

LadyJMayo

subheading: Lemon Garlic Chicken Marinade:

3 garlic cloves, minced

2 tablespoons dried parsley

zest of 1 lemon

1 teaspoon kosher salt

½ teaspoon black pepper

1 tablespoon olive oil

1 pound boneless skinless chicken breast cut into large bite size pieces

subheading: For the Quinoa:

1 cup uncooked quinoa (rinsed if the package instructs to do so)

1 ½ cup low sodium chicken broth

juice of 1 lemon

Pinch of salt

subheading: For Serving (choose your favorites):

Romesco Sauce (see directions below)

Hummus (store bought or homemade) thinned with a little hot water to the consistency of a thick salad dressing

quartered artichoke hearts (I like the jarred, brined ones)

sliced black or kalamata olives

chopped cucumber

halved grape tomatoes

chopped avocado

banana pepper rings (from a jar)

crumbled feta cheese or goat cheese

fresh spinach leaves

Biena Sea Salt Chickpeas (can substitute with canned chickpeas, but you won’t get that salty crunch)

lemon wedges

subheading: Romesco Sauce - can be made up to 5 days ahead:

8 ounce tomato sauce

1 cup lightly salted, roasted almonds

12 ounce bottle of roasted red bell peppers, drained

1 tablespoon tomato paste

2 garlic cloves

1 teaspoon salt

2 tablespoons white wine vinegar

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