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.

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.

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.
Ingredients for Mediterranean quinoa salad laid out

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.

Pictures show how to make instant pot quinoa

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.

Close up of lemon vegetable quinoa salad

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.

Other Easy Vegan Instant Pot Recipes You Might Like

Or, check out my round-up of Instant Pot Vegan Recipes.

Watch me make this quinoa salad on YouTube!

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


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

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
  • ¼ cup dried cranberries
  • ¼ cup pumpkin seeds
  • 2 tablespoons olive oil
  • 2 lemons, juiced
  • ½teaspoon sea salt
  • ¼teaspoon ground black 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.
  2. You can use red or white quinoa for this recipe.
  • Category: Salad
  • Method: Instant Pot pressure cooker
  • Cuisine: American

Keywords: instant pot salad, quinoa in pressure cooker

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