Wash quinoa and drain water and place in Instant Pot, add water, add, salt, and olive oil. Set <a href='Instant Pot'>Instant Pot to pressure cook high for one minute. Keep warm for 5 minutes. Turn off Instant Pot.

Once pressure is released, remove quinoa from pot and gently spread in a large bowl, fluff occasionally to cooldown to room temperature. You can place refrigerator if you prefer even cooler.

Place edamame in a bowl, add water, salt, and cover the bowl. Place in microwave for about 3.0 minutes. Let it cooldown covered. Remove the cover and drain water and set aside.

Cut beet in half, place in a large bowl, add water, and cover the bowl. Place in microwave for about 4.0 minutes (longer time if you prefer softer). Let it cooldown covered. Remove the cover and drain water. Shred or thinly slice beet and set aside.

To make your own dressing, add olive oil in a glass bowl, add lime juice, mint, black pepper, red pepper flakes and cumin powder. Wisk the mixture and set aside for later use.

Add beet, carrot, tomatoes, color peppers, chive, Jalapeño in quinoa bowl, stir gently. Serve in a bowl or shallow dish. Enjoy with your favorite dressing or with the dressing you made.

Leftover quinoa salad and dressing can stay in refrigerator for about 4 days for your healthy lunch option.