Instant Pot Quinoa with Vegetables
Learn how to make this Instant Pot Lemon Quinoa with Vegetables that is a one-pot dish full of flavor. The simple lemon dressing brightens the quinoa and vegetables that come together into a delicious salad. This recipe is vegan, vegetarian, and gluten-free.
It couldn’t be easier to cook quinoa in the Instant Pot! Quinoa is a grain-like seed that is the perfect base to pack in flavor. This Mediterranean salad Instant Pot recipe balances sweet and savory perfectly.
Crunchy bell pepper and cucumbers, sweet dried cranberries, and salty olives are dressed in olive oil and lemon for a healthy and fresh lunch or dinner.
Recipe Highlights
- This entire dish is done in 30 minutes with only 10 minutes of prep time. When it comes to kitchen math, less prep time equals more free time.
- Quinoa is high in B vitamins, fiber, magnesium and all of the nine essential amino acids. Add fresh vegetables and heart healthy pumpkin seeds and you have a meal you can feel good about eating.
- This Instant Pot quinoa salad with vegetables tastes even better the next day. Recipes that keep getting better overnight are the best kind of recipes. The flavors really come together in the fridge.
Recipe Steps
Step One
Rinse and drain the quinoa then add to Instant Pot with water.
Step Two
Lock on the lid and set to one minute cook time at high pressure.
Step Three
Once cook time is finished, let the pressure come down for ten minutes and then release the pressure.
Step Four
Fluff the quinoa then add vegetables, dried cranberries, seeds, and olives. Stir well.
Step Five
Add the olive oil, lemon juice, salt, and pepper to the quinoa then stir. Serve chilled or at room temperature.
FAQs
Yes! This salad tastes excellent the next day after the dressing and quinoa have had a chance to marry.
I don’t recommend freezing this instant pot quinoa salad because the vegetables will lose their lovely crunch. However you can freeze just the quinoa after it’s cooked in freezer bags. Defrost the quinoa in the fridge overnight or microwave until reheated then add the rest of the ingredients.
In a tightly sealed container in the fridge, this salad will last up to 4 days.
Other Easy Vegan Instant Pot Recipes You Might Like
- Instant Pot Vegetable Soup
- Instant Pot White Basmati Rice
- Instant Pot Vegetable Broth
- Instant Pot Cinnamon Raisin Applesauce
Or, check out my round-up of Instant Pot Vegan Recipes.
Watch me make this quinoa salad on YouTube!
I hope you make this recipe! If you do, please leave a comment and a starred review below.
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Instant Pot Quinoa Salad with Vegetables
- Total Time: 30 minutes
- Yield: 4 1x
- Diet: Gluten Free
Description
Learn how to make this Instant Pot Lemon Quinoa with Vegetables that is a one-pot dish full of flavor. The simple lemon dressing brightens the quinoa and vegetables that come together into a delicious salad. This recipe is vegan, vegetarian, and gluten-free.
Ingredients
- 1 cup uncooked quinoa
- 1 cup water
- 1 red bell pepper, cored and chopped
- 3 Persian cucumbers or 1 English cucumber, chopped
- 1/3 cup green or black pitted olives, chopped
- ¼ cup dried cranberries
- ¼ cup pumpkin seeds
- 2 tablespoons olive oil
- 2 lemons, juiced
- ½teaspoon sea salt
- ¼teaspoon ground black pepper
Instructions
- 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.
- 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”.
- Once the cooking time is up, let the pressure come down naturally for 10 minutes and then release any remaining pressure.
- Remove the lid and use a fork to fluff the quinoa.
- Add the red bell pepper, cucumber, olives, cranberries, and pumpkin seeds to the quinoa and stir to combine.
- Add the oil, lemon juice, salt, and pepper. Stir one more time to combine.
- Serve chilled or at room temperature.
Notes
- This salad will keep in the refrigerator in a tightly-sealed container for up to 4 days.
- You can use red or white quinoa for this recipe.
- Prep Time: 10 minutes
- Cook Time: 1 minute
- Category: Salad
- Method: Instant Pot pressure cooker
- Cuisine: American
Keywords: instant pot salad, quinoa in pressure cooker
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I’ve made this a few times in the last couple of weeks and loved it every time.
★★★★★
Why do you have aocado oil in the picture and use olive oil?
Great question! They’re interchangeable in my mind. Feel free to use whatever you prefer.
I’ve been getting back in to quinoa a bit more recently – it’s great to fill you up but without feeling heavy. This looks great as a side for summer.
This is my kind of food! Thank you so much for including stovetop instructions, I don’t have an instant pot so it’s great that you’ve included those instructions too 😉
★★★★★
Did you use whole or shelled pumpkin seeds?
We use our Instant Pot a lot and are constantly looking for Vegan recipes. Thank you for this, I can’t wait to try it.
★★★★★
What a great IP meal! Such wonderful flavors are in this dish, its perfect for summer!
★★★★★
Can this be made without the oil? Do I need to substitute something else for the moisture?
Nope, you can just leave it out Nancy! It is just for added flavor.
Just made it without the oil. I used regular cucumbers (couldn’t find Persian). Toasted quinoa in sauté for a minute or two before adding water and cooking on HP. BTW I cook 1 cup quinoa with 1 1/4 cup water fir 5 minutes, natural release after 10 minutes of letting it come down naturally. Delicious!