instant pot lemon quinoa vegetable salad with rosemary

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

  • 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


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.


  • 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


  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.


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