Learn how to make this Instant Pot Lemon Quinoa Vegetable Salad that is a one-pot dish full of flavor. The simple lemon dressing brightens the quinoa and vegetables. This recipe is vegan, vegetarian, and gluten-free.

instant pot lemon quinoa vegetable salad in a small bowl

Would you believe that it only takes one minute to cook quinoa in the Instant Pot? I still can’t believe how easy it is. The ratio of uncooked quinoa is 1:1, so that means you just need to use one cup of uncooked quinoa to one cup of water or broth.

Then, you just need to rinse your quinoa, place it in the stainless steel insert with your liquid, and cook it on high pressure for one minute. I usually like to let the pressure come down naturally for about 10 minutes, and then I release any remaining pressure, remove the lid and fluff the quinoa with a fork.

This salad is a one-pot dish which makes is just so easy to prepare and clean up. 

instant pot lemon quinoa vegetable salad ingredients

See the recipe card below for the full ingredient list and recipe steps.

I like to make this for a quick lunch or dinner, and it’s really perfect if you need a portable meal. You can even make this for an easy potluck dish.

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instant pot lemon quinoa vegetable salad with rosemary

Instant Pot Lemon Quinoa Vegetable Salad


Description

Learn how to make this Instant Pot Lemon Quinoa Vegetable Salad that is a one-pot dish full of flavor. The simple lemon dressing brightens the quinoa and vegetables. This recipe is vegan, vegetarian, and gluten-free.


Ingredients

Scale
  • 1 cup uncooked quinoa
  • 1 cup water
  • 1 red bell pepper, chopped
  • 3 Persian cucumbers, chopped (or 1 large English cucumber)
  • 1/3 cup chopped olives (green or black)
  • ¼ cup dried cranberries
  • ¼ cup pumpkin seeds
  • 2 tablespoons avocado oil or olive oil
  • 2 lemons, juiced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon ground pepper

Instructions

  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.
  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.
  6. Add the oil, lemon juice, salt, and pepper. Stir one more time to combine.
  7. Serve chilled or at room temperature.

Notes

  1. This salad will keep in the refrigerator in a tightly-sealed container for up to 4 days.
  • Category: Salad
  • Method: Instant Pot pressure cooker
  • Cuisine: Healthy

Keywords: instant pot quinoa salad, pressure cooker quinoa

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