Recipe Category: Salad
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Ingredients
SERVES 6 – Cooker: 5- to 7-quart – Time: 5 minutes at HIGH pressure
QUINOA.
- 1 cup red quinoa
- 1 (2-finger) pinch sea salt.
- 1 tablespoon olive oil
- 1¼ cups spring or filtered water
SALAD
- 2 Persian cucumbers, diced (about 1 cup)
- 1 medium carrot, shredded
- 2 jarred roasted red peppers, diced
- 1 bunch fresh watercress, stems discarded and leaves chopped to make about 2 cups
- 1 (10-ounce) package petite frozen peas, thawed.
- 1 cup crumbled feta cheese
LEMON VINAIGRETTE.
- ¼ cup fresh lemon juice
- 1/3 cup olive oil.
- ½ teaspoon sea salt
Method
- If necessary, rinse the quinoa well in a fine mesh strainer under cold running water, rubbing the grains with your fingers until no suds appear
- Combine the quinoa, salt, and water in a 5- to 7-quart pressure cooker
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 5 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 10 minutes
- At time, if the pressure is not all released, open the valve
- Be careful of the steam as you remove the lid
- Spoon out the quinoa to a serving bowl and let cool to room temperature
- You will have about 3 cups cooked grain
- Add the cucumbers, carrot, red peppers, watercress, and peas to the quinoa
- Toss with a rubber spatula to combine
- Add the feta
- In a small bowl, whisk the lemon juice, oil, and salt together
- Pour over the salad and, with the spatula, gently toss to evenly coat the dressing
- Serve immediately or cover and store in the refrigerator and serve chilled
Full List of Salad Recipes
Full List of Vinaigrette Recipes