Saladscleaneatingkitchen5.0
Instant Pot Quinoa Salad With Vegetables
Learn how to make this Instant Pot Quinoa Salad that is a one-pot dish full of flavor. The simple lemon dressing brightens the quinoa and vegetables that come together into a delicious dish. This recipe is vegan, vegetarian, and gluten-free.
👥 4 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 10 min🔥 Cook: 1 min👤 Carrie Forrest, MPH in Nutrition📖 cleaneatingkitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Rinse the quinoa in a fine-mesh sieve until the water runs clear. Drain and place the quinoa in a 6-quart Instant Pot. Add the water.
water1 cup
2
Lock on the lid and set the Instant Pot to one minute cooking time at high pressure. Be sure the sealing valve is set to “sealing”.
3
Once the cooking time is up, let the pressure come down naturally for ⏱️ 10 minutes and then release any remaining pressure.
4
Remove the lid and use a fork to fluff the quinoa.
5
Add the red bell pepper, cucumber, olives, cranberries, and pumpkin seeds to the quinoa and stir to combine.
red bell pepper, cored and chopped1
6
Add the oil, lemon juice, salt, and pepper. Stir one more time to combine.
7
Serve chilled or at room temperature.
Nutrition Facts
calories
331 calories
fat Content
15.1 g
serving Size
1/4 of recipe
fiber Content
5.5 g
sugar Content
10.5 g
sodium Content
381.4 mg
protein Content
9.4 g
trans Fat Content
0 g
cholesterol Content
0 mg
carbohydrate Content
43.4 g
saturated Fat Content
2.2 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...