Instant Pot Lemon Quinoa Vegetable Salad (One-Pot, Vegan)

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Learn how to make this Instant Pot Lemon Quinoa Vegetable Salad that is one-pot, vegan, and gluten-free. It’s a healthy and delicious meal.

How to Make Quinoa in the Instant Pot Pressure Cooker

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.

How to Make Instant Pot Quinoa Vegetable Salad

This salad is a one-pot dish which makes is just so easy to prepare and clean up. The ingredients are simple. I think you might have them all in your pantry. To make this Instant Pot Quinoa Salad, you’ll need:

• uncooked quinoa
• red bell pepper and cucumbers
• lemons
• avocado oil or olive oil
• salt and pepper
• dried cranberries
• olives, green or black
• pumpkin seeds

See how easy this recipe is? 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.

If you like this recipe, then I hope you’ll consider buying my authorized Instant Pot cookbook, the Healthy Meal Prep Instant Pot Cookbook! 

Here are some other easy and healthy Instant Pot recipes you might like:

• Instant Pot Baked Apples
• Instant Pot Carrot Ginger Soup
• Instant Pot Lentil Soup
• Instant Pot Potato Salad
• Instant Pot Rice Pudding
• Instant Pot Sweet Potato Mash

Watch me make this salad:

And, here’s the printable recipe with nutrition info for this Instant Pot Quinoa Vegetable Salad:

Instant Pot Lemon Quinoa Vegetable Salad (One-Pot, Vegan)

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★★★★★ 5 from 4 reviews

• Author: Carrie Forrest, MPH in Nutrition
• Prep Time: 10 minutes
• Cook Time: 1 minute
• Total Time: 21 minutes
• Yield: 4 1x
• Category: Salad
• Method: Instant Pot pressure cooker
• Cuisine: vegan, gluten-free, healthy

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Description

Learn how to make this Instant Pot Lemon Quinoa Vegetable Salad that is one-pot, vegan, and gluten-free. It’s a healthy and delicious meal.

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Ingredients

• 1 cup uncooked quinoa
• 1 cup water
• 1 red bell pepper, chopped
• 3 Persian cucumbers, chopped
• 1/3 cup chopped olives (green or black)
• ¼ cup dried cranberries
• ¼ cup pumpkin seeds
• 2 tablespoons avocado oil
• 2 lemons, juiced
• ¼ teaspoon sea salt
• 1/8 teaspoon ground pepper

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Instructions

1. Rinse the quinoa in a fine-mesh sieve until the water runs clear. Drain and place the quinoa in a 6-quart or 8-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 avocado oil, lemon juice, salt, and pepper. Stir one more time to combine.
7. Serve chilled or at room temperature.

Notes

This salad will keep in the refrigerator in a tightly-sealed container for up to 4 days.

Be sure to pin this Instant Pot Quinoa recipe to save it for later:

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