Ingredients
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1 cup Quinoa
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1, finely chopped Medium sized onion
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8-10, diced Grape tomatoes
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1/2 cup Corns
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1/2 cup, boiled Chickpeas
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1 small, chopped Capsicum
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2 tbsp Cilantro
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2+1 tbsp Lemon Juice
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2, finely chopped Avocado
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As per taste Salt
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1/4 tsp+ 1/4 tsp Black pepper powder
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1 tsp Honey
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3 tbsp Olive Oil
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1 tbsp Sriracha sauce
Directions
This Quinoa salad is a crunchy refreshing salad and is made in under 20 mins, thanks to the Instant pot method. I am a light dinner person and this quinoa loaded with heart full of veggies and a simple lemon+ olive oil dressing makes the perfect meal for me and my family. We all love avocados and I try to blend in this superfood in my breakfasts and any salads that I make.
To add some spiciness, I tossed the avocados with some sriracha sauce and believe me, it took the salad to another level. Do try this spice induced and veggie loaded bowl of happiness.
Steps
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1
Done
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Place the pot inside the instant pot and add washed quinoa. Add 1 cup water, salt and close the lid. Set the valve to sealing. Press the manual/ pressure cooker mode and set on high.Set the time for 1 min. When done, allow for NPR( natural pressure release). Open the lid and fluff the quinoa with fork. Transfer to a bowl to cool down. |
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2
Done
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Now, to make the dressing, whisk together the honey, 2 tbsp lemon juice and 3 tbsp olive oil. When the honey blends in well, keep it aside. |
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3
Done
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For the avocado mixture, combine together the avocado, 1 tbsp lemon juice, sriracha sauce, and add salt and 1/4 tsp black pepper powder. Mix well. |
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4
Done
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Now to put the salad together, mix the cooled down quinoa, the chopped veggies, and add in the dressing. Season with salt and pepper. |
