Quick Quinoa Salad

• portions: 4-6
• temps actif: 10 minutes
• temps total: 35 minutes

Ingrédients

2 cups quinoa

2 cups vegetable or chicken broth

1 (15-ounce) can chickpeas, drained and rinsed

1 cup flat-leaf parsley, chopped

1 cucumber, diced

1 red bell pepper, diced

1 red onion, diced

3 cloves garlic, minced

1 teaspoon seasoned salt

Juice of 2 lemons

¾ cup extra-virgin olive oil

2 tablespoons red wine vinegar

1-2 cups crumbled feta cheese (optional)

Salt and pepper to taste

Instructions

1 Rinse the quinoa in a fine-mesh strainer under cold water for 90 seconds and then place it and the broth in the Instant Pot and stir.

2 Secure the lid, move the valve to the sealing position, and hit Manual or Pressure Cook on High Pressure for 1 minute. When done, allow a 10-minute natural release, followed by a quick release.

3 Immediately fluff the quinoa with a fork and let cool for 10 minutes.

4 Transfer to a serving bowl and toss together with all the salad ingredients.