Quinoa and Corn Feta Salad
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.
Servings Prep Time
1serving 10minutes
Cook Time Passive Time
22minutes 8minutes
Servings Prep Time
1serving 10minutes
Cook Time Passive Time
22minutes 8minutes
  • 1/2cup uncooked quinoarinsed
  • 1cup Water
  • 1/2cup fresh or frozen corn
  • 1/2cup shelled edamame
  • 1/4cup drained and rinsed canned black beans
  • 1tbsp lemon juice
  • 1tbsp lime juice
  • 2tbsp olive oil
  • 1/2tbsp rice wine vinegar
  • 1tbsp chopped cilantro
  • 1/4tsp salt
  • 1/16tsp ground black pepper
  • 1/4cup cherry tomatoes
  • 3tbsp crumbled feta cheese
  1. To the Instant Pot®, add quinoa and water.
  2. Close the lid; turn the knob to Sealing.
  3. Press Manual or Pressure Cook button and adjust time to 2 minutes.
  4. When the timer beeps, allow 10 minutes to naturally release the pressure, then remove the lid.
  5. 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.
  6. In a small bowl, whisk together lemon juice, lime juice, oil, vinegar, cilantro, salt, and pepper.
  7. 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
FAT: 41g
SODIUM: 910mg
FIBER: 18g