1 Minute Peruvian Black Quinoa Salad
Servings Prep Time
4-6servings 1minute
Cook Time
Servings Prep Time
4-6servings 1minute
Cook Time
  • 1cup Black Quinoarinsed
  • 1pinch salt
  • 1 1/2cups Water
  • 1 limezested and squeezed
  • 1Bunch cilantro or parsleyroughly chopped
  • 1Large Roma Tomatofinely diced
  • 1 yellow bell pepperfinely diced
  • 1/2cup Green Oliveschopped
  • 1 cucumberseeded and finely diced
  1. In the Instant Pot, add the quinoa, lime zest, salt and water.
  2. 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.
  3. Tumble out the cooked quinoa into a mixing bowl to cool.
  4. Then, add the chopped tomato, pepper, olives, cucumber and Cilantro.
  5. Mix with Lime juice and season with any additional salt to taste.
  6. 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.