– uncooked quinoa – water – red bell pepper – Persian cucumbers or 1 English cucumber – green or black pitted olives – dried cranberries – pumpkin seeds – olive oil – lemons, juiced – sea salt – ground black pepper
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.
Lock on the lid and set the Instant Pot to one minute cooking time at high pressure. Once the cooking time is up, use a fork to fluff the quinoa.
Add the red bell pepper, cucumber, olives, cranberries, and pumpkin seeds to the quinoa and stir to combine.
Add the oil, lemon juice, salt, and pepper. Stir one more time to combine.