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Instant Pot Quinoa Salad
This Instant Pot Quinoa Salad is fast and easy to make. All you need is 20 minutes!
Course
dinner, lunch
Cuisine
American
Keyword
Instant Pot Quinoa Salad, Quinoa, quinoa salad
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
25
minutes
minutes
Servings
6
serving
Calories
307
kcal
Author
Corrie
Ingredients
1¼
cups
quinoa
1¼
cups
water
1
teaspoon
salt
2
tablespoon
olive oil
½
cup
onion
chopped
8
oz
brussels sprouts
1
lb
butternut squash
1
apple
chopped
2
tablespoon
lemon juice
⅓
cups
pomegranate
½
tablespoon
paprika
1
tablespoon
lemon zest
⅓
cup
parsley
¾
cup
feta
Instructions
Add quinoa, water, olive oil, and salt to the Instant Pot.
Close the lid and cook on high pressure for 4 minutes.
When cooking time is complete, do a quick pressure release.
Take off the lid and take out the quinoa and put it into a separate bowl.
Add the onion and Brussels sprouts and saute for 7 minutes.
Add the Brussels spouts and onion to the bowl of quinoa.
Add the cooked butternut squash and the cut up apple to the salad.
Add the paprika, pomegranate, lemon zest and carefully mix.
Add the feta cheese, parsley leaves, and lemon juice and serve :)
Video
Notes
Take out boiled quinoa from the Instant Pot before sauteeing onion and Brussels sprouts.
If you don't want large chunks of Brussel sprouts, use a mandolin slicer and thinly slice them instead.
For another crunchy texture, you can add in some raw broccoli florets as well.
You can easily add in dried cranberries, raisins, or even fresh mandarin slices, too.
You can add a light vinaigrette dressing on top of this salad as well.
Nutrition
Calories:
307
kcal
|
Carbohydrates:
44
g
|
Protein:
10
g
|
Fat:
11
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Cholesterol:
17
mg
|
Sodium:
1398
mg
|
Potassium:
734
mg
|
Fiber:
7
g
|
Sugar:
8
g
|
Vitamin A:
8728
IU
|
Vitamin C:
60
mg
|
Calcium:
177
mg
|
Iron:
3
mg