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Pressure Cooker Greek Pork and Quinoa Bowls

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Pressure Cooker Greek Pork and Quinoa Bowls are a great meal prep recipe full of veggies, filling grains, and tender pork tenderloin.

Greek Pork and Quinoa Bowl with red onions, romaine lettuce, sliced tomatoes, cucumber, lemon wedges, and feta cheese on a wide white bowl and a grey and white striped napkin, served with pita bread.
Pressure Cooker Greek Pork and Quinoa Bowls are a great meal prep recipe full of veggies, filling grains, and tender pork tenderloin.

Every week I tell myself that my old routine will be back to normal and blogging 2 or 3 recipes won’t be any trouble at all! Well, I think it’s been at least 2 weeks since my last post, so, things are still a little bit crazy around here, but I’m figuring it out one step at a time. I had been dreaming up these delicious Greek Pork and Quinoa bowls for a few weeks and finally had the chance to play around with the recipe the past couple of days. I love the fresh flavors that are happening in a bowl with this much going on. From the nutty quinoa to the cool cucumber, juicy red tomatoes, pops of lemon juice, and fragrant parsley, it’s basically a big party in your mouth!

Greek Pork and Quinoa Bowl with red onions, romaine lettuce, sliced tomatoes, cucumber, lemon wedges, and feta cheese on a wide white bowl and a grey and white striped napkin, served with pita bread.

Meals like this are my favorite to make using the pressure cooker because I throw my meat in the PC to cook and while that’s happening, I chop and prep the veggies and quinoa. Then, when the meat is done, the bowl gets quickly assembled, leftovers for the next few days of lunches are packed away into containers, and it’s dinnertime!

I made my husband a giant bowl with all this goodness the other night and he had googly eyes the entire time he was chowing down. If you’ve got a guy that’s not real sold on the idea of salads or bowls for dinner, the tender hunks of warm pork tenderloin and the soft pita bread should be enough to convince him!

Greek Pork and Quinoa Bowl with red onions, romaine lettuce, sliced tomatoes, cucumber, lemon wedges, and feta cheese on a wide white bowl and a grey and white striped napkin, served with pita bread.
Pressure Cooker Greek Pork and Quinoa Bowls are a great meal prep recipe full of veggies, filling grains, and tender pork tenderloin.

Although this may not be a consideration for you, it’s been fun for me as our foster baby has started to eat more and more solid food. Now, whatever I make us for dinner usually translates into a few things I can serve to him as well! From this meal, he was able to eat spoonfuls of quinoa, some soft bits of the tomato, and a couple bites of feta cheese! He’s been such a good eater recently, and I’ve loved introducing him to new foods every couple of days. Can you imagine being a baby and every day trying a food you’ve never had before?? Most of us are at a point in life where we’ve pretty much experienced most foods (with the exception of certain oddities), but it must be so exciting to be experiencing new tastes so often.

I think you’re really going to like this bowl. It’s so satisfying on these hot summer days and will fill you up but not leave you feeling weighed down!

Greek Pork and Quinoa Bowl with red onions, romaine lettuce, sliced tomatoes, cucumber, lemon wedges, and feta cheese on a wide white bowl and a grey and white striped napkin, served with pita bread.

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Pressure Cooker Greek Pork and Quinoa Bowls are a great meal prep recipe full of veggies, filling grains, and tender pork tenderloin.

Pressure Cooker Greek Pork and Quinoa Bowls

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  • Author: Jessie
  • Total Time: 24 minute
  • Yield: 4 1x
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Description

Pressure Cooker Greek Pork and Quinoa Bowls are a great meal prep recipe full of veggies, filling grains, and tender pork tenderloin.

Ingredients

Scale

Marinade

  • ¼ cup olive oil (affiliate)
  • 2 tablespoons red wine vinegar (affiliate)
  • 1 tablespoon minced fresh garlic
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup diced yellow onion
  • 2 teaspoons oregano
  • 1 small lemon, juiced
  • 2 lb pork tenderloin

Bowl Ingredients

  • 4 cups chopped romaine lettuce
  • 2 cups cooked quinoa (affiliate)
  • 1 small cucumber, sliced
  • 1 large tomato, sliced
  • 1 small red onion, thinly sliced
  • ¼ cup crumbled feta cheese
  • 1 lemon, cut into wedges
  • ¼ cup chopped fresh parsley
  • 4 pita bread rounds

Instructions

  1. Whisk together all ingredients for marinade and let pork tenderloin sit in it for at least 1 hour and up to 24 hours.
  2. Place pork tenderloin in pressure cooker and top with marinade.
  3. Lock lid and set to high pressure for 7 minutes.
  4. When time is up, let pressure naturally release, then let pork rest for another 10 minutes in the juices.
  5. While pork is cooking, assemble each of your 4 bowls by layering lettuce, quinoa, cucumber, tomato, red onion, feta cheese, lemon wedges, parsley, and pita bread.
  6. Slice pork into thin rounds then add to prepared bowls. Drizzle each bowl with a couple tablespoons of juices from pressure cooker and serve!
  • Prep Time: 1 hr
  • Cook Time: 20 mins

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