This Instant Pot quinoa is so fluffy, full of chewy texture, and pairs well with bright flavors of fresh lemon juice and herbs for a great grab-and-go meal for a picnic in the park for these last days of summer. ????????
Instant Pot Quinoa Vegetable Tabbouleh Salad
2 cups quinoa, rinsed
3 ½ cups water
1 tablespoon extra-virgin olive oil
Juice of 1 lemon
1 English cucumber, peeled and diced
2 medium tomatoes, diced
4 scallions, white and light green parts only, chopped
¼ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
⅓ cup pine nuts, toasted
1. Combine the quinoa, water, olive oil, and lemon juice in the inner pot.
2. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 1 minute. Make sure the steam release knob is in the sealed position. It will take about 5 minutes for the pressure to build up. Please allow 10 minutes for natural pressure release after cooking. Total cooking time is 20 minutes (with 1 minute under HIGH pressure).
3. Unlock and remove the lid. Using a fork, fluff the quinoa, then stir in the cucumber, tomatoes, scallions, parsley, mint, and pine nuts.
4. Serve immediately, or place the tabbouleh in an airtight container and refrigerate for up to 4 days.
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