Instructions

• First, rinse the quinoa under cold water until the water runs clear.
• Pop the rinsed quinoa and 2 cups of water into your pressure cooker.
• Seal up the lid and let it come to high pressure. Once you hear the valve hiss and see those steam cues, set your timer for 1 minute if using quick release or around 15 minutes if slow.
• When time’s up, let the natural release do its thing, it helps keep the quinoa fluffy with a perfect tender pull.
• Open the lid carefully and fluff your quinoa with a fork. Set it aside to cool down a bit.
• While that’s settling, toss cherry tomatoes, cucumber, bell pepper, red onion, parsley, and feta cheese in a big bowl.
• Whisk olive oil, lemon juice, dill, salt, and pepper together in a smaller bowl for your dressing.
• Once quinoa’s cooled, mix it into the veggies. Pour the dressing over and toss it all up. You can serve this right away or pop it in the fridge to chill before you dig in.