Quinoa and Corn Feta Salad
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From “The I Love My Instant Pot” Cooking for One Recipe Book by Lisa Childs. Published by Adams Media, available July 6, 2021.
Vegetables and quinoa never looked so beautiful! This healthy meal is easy to make with quinoa left over from a larger family meal, or fresh for a single-portion make-ahead lunch or dinner. I like to purchase small bags of frozen edamame to keep as a healthy snack or to add to dishes like this.
Vegetables and quinoa never looked so beautiful! This healthy meal is easy to make with quinoa left over from a larger family meal, or fresh for a single-portion make-ahead lunch or dinner. I like to purchase small bags of frozen edamame to keep as a healthy snack or to add to dishes like this.
| Prep Time | 10 minutes |
| Cook Time | 22 minutes |
| Passive Time | 8 minutes |
| Servings |
1 serving
|
Ingredients
- 1/2 cup uncooked quinoa rinsed
- 1 cup Water
- 1/2 cup fresh or frozen corn
- 1/2 cup shelled edamame
- 1/4 cup drained and rinsed canned black beans
- 1 tbsp lemon juice
- 1 tbsp lime juice
- 2 tbsp olive oil
- 1/2 tbsp rice wine vinegar
- 1 tbsp chopped cilantro
- 1/4 tsp salt
- 1/16 tsp ground black pepper
- 1/4 cup cherry tomatoes
- 3 tbsp crumbled feta cheese
Ingredients
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Instructions
- To the Instant Pot®, add quinoa and water.
- Close the lid; turn the knob to Sealing.
- Press Manual or Pressure Cook button and adjust time to 2 minutes.
- When the timer beeps, allow 10 minutes to naturally release the pressure, then remove the lid.
- Stir in corn, edamame, and beans. Take the Instant Pot® liner out of the base and let stand 8 minutes to cool quinoa and warm the corn, edamame, and beans.
- In a small bowl, whisk together lemon juice, lime juice, oil, vinegar, cilantro, salt, and pepper.
- Add tomatoes and feta to quinoa mixture, then toss with the dressing. Transfer to a bowl and serve immediately or refrigerate and served chilled.
Recipe Notes
Per Serving
CALORIES: 853
FAT: 41g
PROTEIN: 32g
SODIUM: 910mg
FIBER: 18g
CARBOHYDRATES: 91g
SUGAR: 8g
