Learn how to make this Instant Pot Quinoa Salad 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 dish. This recipe is vegan, vegetarian, and gluten-free.

A bowl of quinoa salad with cucumbers, red pepper, and olives.

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.

It can be a healthy side dish or even a main dish when you need something easy and fast.

Why You Need This Recipe

  • 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.

Key Ingredients

Ingredients for Mediterranean quinoa salad laid out.
  • Quinoa makes the base of this yummy salad.
  • Chopped vegetables like bell pepper and cucumber add nutrition and crunch. Feel free to get creative with the veggies that you add to this Instant Pot Quinoa Salad.
  • Olives add healthy fat and flavor.
  • Pumpkin seeds and dried cranberries help add more nutrition, texture, and flavor.

See the full recipe card at the end of this post for the measurements.

Recipe Steps

Pictures show how to make instant pot quinoa.

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. Add the olive oil, lemon juice, salt, and pepper to the quinoa then stir.

Serve chilled or at room temperature.

Close up of lemon vegetable quinoa salad.

Recipe FAQs

Can I prep this quinoa salad the day before?

Yes! This salad tastes excellent the next day after the dressing and quinoa have had a chance to marry.

Can I freeze quinoa salad?

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.

How long is this recipe good for?

In a tightly sealed container in the fridge, this salad will last up to 4 days.

Can quinoa salad be served hot?

Yes, but this recipe is best served chilled or at room temperature to preserve the crispness of the chopped vegetables.

instant pot filled with cooked quinoa and chopped veggies.

I hope you make this recipe! If you do, please leave a comment and a starred review below.

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A bowl of Mediterranean quinoa salad

Instant Pot Quinoa Salad With Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

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.

  • Total Time: 30 minutes
  • Yield: 4 1x


Units Scale
  • 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
  • 1/4 cup dried cranberries
  • 1/4 cup pumpkin seeds
  • 2 tablespoons olive oil
  • 2 lemons, juiced
  • 1/2teaspoon sea salt
  • 1/4teaspoon ground black pepper


  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.


  • 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.
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 1 minute
  • Category: Salad
  • Method: Instant Pot pressure cooker
  • Cuisine: Healthy
  • Diet: Gluten Free


  • Serving Size: 1/4 of recipe
  • Calories: 331
  • Sugar: 10.5 g
  • Sodium: 381.4 mg
  • Fat: 15.1 g
  • Saturated Fat: 2.2 g
  • Carbohydrates: 43.4 g
  • Fiber: 5.5 g
  • Protein: 9.4 g
  • Cholesterol: 0 mg

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About the Author: Carrie Forrest is the author of the best-selling Instant Pot-authorized cookbook, The Healthy Meal Prep Instant Pot Cookbook. She has a master’s degree in public health with a specialty in nutrition and receives over 5 million annual visitors to her site. Send Carrie a message through her contact form.