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Quinoa salad Instant Pot

Quinoa Salad

Course: Main Course, Salad
Cuisine: American, Mediterranean
Prep Time: 20 minutes
Cook Time: 4 minutes
Resting time: 10 minutes
Total Time: 24 minutes
Servings: 2 people
Calories: 1003 kcal
Quinoa is mildly flavored grain, it is gluten free and contains high fiber. It is packed with protein and contains various beneficial antioxidants. It is perfect healthy dish which can be prepared for a weekend lunch.


Instant Pot (pressure cook high 1 min)

  • 1 Cup quinoa organic
  • 2-1/2 Cup water
  • 1/2 Teaspoon sea salt
  • 1 Tablespoon olive oil

Microwave (3 min)

  • 1 Cup edamame frozen
  • 1 Cup water
  • 1/8 Teaspoon salt


  • 1 Beet cooked shredded
  • 2 Carrots shredded
  • 20 Tomatoes cherry/ grape tomatos halved
  • 2 Celery stick sliced
  • 9 Sweet color pepper red/yellow/orange sliced
  • 1 Chive stalk sliced optional
  • 1 Jalapeño pepper finely sliced optional


  • 1/4 Cup olive oil
  • 2 Limes juiced or 1 lime and 1 teaspoon Braggs Apple Cider Vinegar
  • 1 Tablespoon mint finely chopped
  • 1/2 Teaspoon black pepper
  • 1/2 Teaspoon Red pepper crushed
  • 1/2 Teaspoon Cumin powder
  • 3/4 Teaspoon Salt


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Leftover quinoa salad and dressing can stay in refrigerator for about 4 days for your healthy lunch option.

Recipe Notes

Actual Nutritional information may vary based on the ingredient used for cooking. The nutritional values are derived from using a recipe nutrition label generator.

Nutrition Facts
Quinoa Salad
Amount Per Serving
Calories 1003 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 6g38%
Sodium 1791mg78%
Potassium 4232mg121%
Carbohydrates 129g43%
Fiber 30g125%
Sugar 41g46%
Protein 33g66%
Calcium 283mg28%
Vitamin C 202mg245%
Vitamin A 20795IU416%
Iron 10.5mg58%
* Percent Daily Values are based on a 2000 calorie diet.