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Classic Oatmeal-in-a bowl
1 Minute Peruvian Black Quinoa Salad
| By : |
| Prep Time | 1 minute |
| Cook Time | 1 minute |
| Servings |
4-6 servings
|
Ingredients
- 1 cup Black Quinoa rinsed
- 1 pinch salt
- 1 1/2 cups Water
- 1 lime zested and squeezed
- 1 Bunch cilantro or parsley roughly chopped
- 1 Large Roma Tomato finely diced
- 1 yellow bell pepper finely diced
- 1/2 cup Green Olives chopped
- 1 cucumber seeded and finely diced
Ingredients
|
Instructions
- In the Instant Pot, add the quinoa, lime zest, salt and water.
- Close and lock the lid. Turn the heat to high and when the cooker reaches pressure lower the heat and cook for 1 minute at HIGH pressure. When time is up, continue cooking the quinoa with the residual heat and steam of the pressure cooker by opening the cooker using the natural method - turn off the heat and don't do anything (about 10 minutes). If after 10 minutes, the cooker has not released all of the pressure, let out the remaining pressure by opening the valve.
- Tumble out the cooked quinoa into a mixing bowl to cool.
- Then, add the chopped tomato, pepper, olives, cucumber and Cilantro.
- Mix with Lime juice and season with any additional salt to taste.
- Serve at room temperature or chilled.
Recipe Notes
Rinse quinoa well under water until it runs clear (a few minutes) before cooking so that you can remove the "saponin", a natural insect repellent. It is not necessary
to soak quinoa before cooking.
Laura Pazzaglia is the founder of the Hip Pressure Cooking website.
She’s an industry-recognized expert in pressure cookery serving the last decade as a consultant for manufacturers in Europe and America and performing demonstrations worldwide.
Laura does more than write and test recipes, her books and articles explore the mechanics of pressure cooking, how ingredients react under pressure and the nutritional benefits of pressure cooking- one of her articles is cited in scientific literature.
She has appeared in several infomercials and pressure cooker demonstration videos. But, mostly, she prefers giving classes and live product demonstrations where cooks can taste the benefits of pressure cooking. She produced a free video series using the Instant Pot, Pressure Cooking School, to reach and teach more cooks the ease of pressure cookery.
Currently, Laura lives in Italy near Rome and travels frequently to the United States and Europe to share her passion for kitchen technology. She holds a green belt in Goshin Do (Shotokan Karate specialty) and when not cooking or writing she is defending and attacking her way to a black belt.
Previously, she spent about 15 years as an information technology professional in San Francisco and California’s Silicon Valley.
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Refreshing .. even my kids loved it .. used lemon instead of lime and added to it feta cheese and chopped italian parsely .. it was tastey
Good
I don’t understand how to set the heat to high then lower the heat yet it says cook at high pressure?! I’m confused but wanted to make this. High pressure or low pressure seem to be my only options. Plz help clarify
Just did this, manual high pressure 1 minutes then NR 10, it was perfect, for a tasty salad 2 limes is much better!
Easy to make and tastes good