Instant Pot Quinoa Salad with Feta
This Instant Pot Quinoa Salad is great for a picnic or a side dish - just add the feta last, mix together and serve!
Equipment
- Electric Pressure Cooker (Instant Pot)
Ingredients
- 2 cups Rainbow (Tri-color Quinoa)
- 1 Cucumber
- 1 package Grape tomatoes
- 1/2 container Reduced fat feta (or use full fat)
- 1/2 jar roasted red peppers
- 2 green onions (Scallions)
- 1/2 bunch chopped fresh Italian parsley
- 1 can chickpeas (optional)
- to taste Balsamic Dressing or oil and vinegar dressing
Instructions
- Make your quinoa either in your instant pot or on the stove first. To make it in your instant pot, add one cup quinoa to one cup water. I used two cups of quinoa to two cups of water and I ended up making A LOT of quinoa. For a family of 4 or 5, use one cup of quinoa and you'll have this for two nights. Set on one minute and then do a natural pressure release (NPR) for 10 minutes - meaning don't turn it right off and after 10 minutes, turn your instant pot off and make sure your sealing valve is all released and your pin has dropped. If it has not, turn your sealing valve to release any steam left and open your instant pot. If you don't have an instant pot, follow the instructions on your quinoa package to make it. I always burn rice and quinoa, so my instant pot gets a lot of use!
- Place your cooked and cooled quinoa in a big bowl and add all the other ingredients chopped up (veggies and parsley), then add your feta. Mix it all together and top with the Italian Parsley last. If your family will not eat the Italian Parsley, leave it off.
- To finish this, add in some light balsamic dressing or use olive oil and vinegar dressing. It will give the quinoa salad a little zing and really take it to the next level.
- You can eat this as a complete protein - chick peas and the quinoa have protein or serve it as a hearty side dish - I served it to my husband and sons and I with chicken, my daughter is a pescatarian and had it with the chick peas only.