Summer Quinoa Salad: A Pressure Cooker Delight
This Summer Quinoa Salad is filled with fresh fruits, vegetables, hearty quinoa, and the most refreshing homemade lemon dressing.
Equipment
- 1 Pressure cooker for cooking quinoa
Ingredients
Main ingredients
- 1 cup Uncooked quinoa rinse well for clean, fluffier grains
- 2 cups Water the cooking base
- 2 small Peaches pitted and sliced
- 1 cup Grape tomatoes halved
- 1 cup Fresh sweet corn from 1 large ear
- 1 large Ripe avocado pitted and sliced
- ½ small Red onion diced
- ½ cup Crumbled feta cheese
- ½ cup Chopped fresh basil
- ¼ cup Olive oil dressing
- 2 tablespoons Fresh lemon juice dressing
- 1 tablespoon Golden balsamic vinegar or champagne vinegar
- 1 teaspoon Honey dressing
- 1 clove Garlic minced
- Salt and pepper to taste
Instructions
Instructions
- Rinse quinoa under cold water to wash off the bitter coating.
- Toss quinoa and water into pressure cooker, lock the lid, and bring to high pressure. Start timer for 1 minute.
- Let pressure cooker natural release for 12 minutes.
- Slice the peaches, halve tomatoes, cut corn kernels from ear, dice red onion, and slice avocado. Mix in a bowl with crumbled feta.
- Fluff quinoa with a fork, add to bowl of fresh goodies.
- Whisk olive oil, lemon juice, vinegar, honey, garlic, salt, and pepper. Drizzle over salad, toss with basil.
- Toss gently and serve.
Notes
Serve fresh or chill and enjoy later. Keeps in the fridge for up to 3 days.