Instant Pot Quinoa Salad With Vegetables
Ingredients
The base
-
1
cup
uncooked quinoa
-
1
cup
water
The vegetables
-
1
each
red bell pepper, cored and chopped
-
3
each
Persian cucumbers or 1 English cucumber, chopped
The mix-ins
-
⅓
cup
green or black pitted olives, chopped
-
¼
cup
dried cranberries
-
¼
cup
pumpkin seeds
The dressing
-
2
tablespoons
olive oil
-
2
each
lemons, juiced
-
½
teaspoon
sea salt
-
¼
teaspoon
ground black pepper
Instructions
- Rinse and drain the quinoa, then add it to the Instant Pot with water.
- Lock the lid and set the Instant Pot to cook for one minute at high pressure.
- After cooking, let the pressure come down naturally for ten minutes, then release any remaining pressure.
- Fluff the quinoa with a fork, then add the chopped vegetables, dried cranberries, pumpkin seeds, and olives.
- Add olive oil, lemon juice, salt, and pepper, and stir to combine.
- Serve chilled or at room temperature.
Nutrition Facts (estimated)
Servings
4
Calories
331
Total fat
15.1g
Total carbohydrates
43.4g
Total protein
9.4g
Sodium
381.4mg
Cholesterol
0mg
You might also like