Summer Quinoa Salad Pressure Cooker Recipe
A light quinoa salad with cucumber, tomatoes, red pepper and fresh parsley and basil with a simple balsamic dressing.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 cup uncooked quinoa rinsed and ready to go with package directions
- ½ English cucumber diced small so you get crunch in each bite
- 1 juicy tomato diced for freshness and a pop of color
- 1 red pepper diced adds a sweet snap and brightens up the bowl
- 2 green onions sliced thin to add a subtle oniony kick
- ¼ cup fresh parsley chopped for that herby freshness you want
- 3 tablespoons chopped fresh basil brings in an aromatic and summery vibe
- ½ teaspoon salt just enough to bring out all those flavors
- 2 tablespoons red wine vinegar gives the dressing a nice tangy zip
- ¼ cup olive oil
- ½ teaspoon Dijon mustard
- ½ teaspoon honey
- 1 small clove garlic grated
Instructions
Instructions
- Rinse quinoa well under cold water to remove saponin.
- Place quinoa in pressure cooker with 1 cup of water or broth. Seal the lid and set to high pressure for 1 minute.
- While quinoa cooks, dice cucumber, tomato, red pepper, slice green onions, and chop parsley and basil.
- Let pressure release naturally or do a quick release, then remove the lid and fluff quinoa with a fork.
- Combine cooked quinoa, veggies, and herbs, drizzle with dressing and toss to combine. Serve chilled or at room temperature.
Notes
Serve chilled or at room temperature for a refreshing meal.