Quinoa, Beet and Seed Salad
Servings
4Servings
Servings
4Servings
Ingredients
  • 1cup white quinoa
  • 1tbsp olive oil
  • 1tbsp chives (green part), finely chopped
  • ½tsp salt
  • ½ beet, sliced
  • cups water
For the seeds with merken seeds:
  • ¼cup pumpkin seeds
  • ¼cup marigold seeds
  • 1tsp olive oil
  • 1tsp merkén, smoked chili pepper
Instructions
  1. Place the stainless steel inner pot inside the Instant Pot®. Add the olive oil, salt, chives, and beets. Press Saute and set cook time to 2 Minutes. Stir gently.
  2. Then add the quinoa and water.
  3. Close and lock the Instant Pot® lid, making sure the steam release handle is turned to Sealing. Select Pressure Cook and set time to 6 Minutes.
  4. Once done, press the pressure release button to release all the air.
  5. To serve, top with a seeds with merken mix and accompany with arugula.
To prepare the seeds with merken:
  1. To a small bowl, add seeds, oil, and merken. Stir.
  2. On the Instant Vortex control panel, press Bake, then set time to 6 Minutes and temperature to 355ºF (180°C).
  3. Once Add Food appears on the display, place aluminum foil on the rack and spread seeds over the surface.
  4. When Turn Food appears on the display, open tray and close. Continue baking until the machine turns Off.
  5. Remove and allow to cool. Can be added to salads or any savory dish of your choice.