Instant Pot Quinoa Salad
Instant Pot Quinoa Salad. How to make a delicious fast quinoa salad using the instant pot pressure cooker. Loaded with an extra virgin olive oil, honey and mustard dressing and perfect for side dishes and potlucks.
Servings: 4
Calories: 209kcal
Ingredients
Kitchen Gadgets:
Instant Pot Quinoa Recipe Ingredients:
- 1 Cup Quinoa
- 1.25 Cups Vegetable Stock
- 2 Tsp Oregano
- Salt & Pepper
Quinoa Salad Add Ins:
- 2 Celery Sticks
- Mixed Peppers
- ¼ Cucumber
- 1 Tbsp Extra Virgin Olive Oil
- 2 Tsp Honey
- 1 Tsp Grainy Mustard
Instructions
- Rinse your quinoa under a cold tap.
- Load your quinoa into the instant pot.
- Pour in liquid and seasoning.
- Stir and place the lid on the instant pot and set the valve to sealing.
- Cook for 1 minute on manual/pressure cook then allow for 12 minutes natural pressure release before manually releasing pressure.
- While your quinoa is cooking in the instant pot, prep your salad. You’re your celery and deseed your peppers. Thinly dice cucumber, mixed peppers and celery. Load into a bowl.
- In a mixing bowl or jug add your honey, mustard and olive oil. Mix with a fork and pour over your chopped salad. Mix well and put to one side.
- When its finished remove the lid and fluff up your quinoa with a fork.
- Transfer the quinoa to the salad bowl, mix with a fork and serve.
Notes
You can use any flavoured broth or stock when cooking your quinoa. I prefer this brand especially if you don’t have a supply of bone broth in your freezer.
If you follow a vegan diet, swap honey for maple syrup.
Nutrition
Calories: 209kcal | Carbohydrates: 33g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Sodium: 327mg | Potassium: 317mg | Fiber: 4g | Sugar: 4g | Vitamin A: 260IU | Vitamin C: 1mg | Calcium: 39mg | Iron: 2mg
Nutrition InfoPlease Note: Nutrition values are our best estimate based on the software we use at Recipe This and are meant as a guide. If you rely on them for your diet, use your preferred nutrition calculator.
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