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Instant Pot
1 serving15-30 minAmerican

Quinoa and Corn Feta Salad

By Lisa Childs

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1 serving

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15-30 min

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Easy

Quinoa and Corn Feta Salad
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Recipe Details

Course: Dinner, Lunch, Side Dish

Difficulty: Easy

Prep Time: 10 min

Cook Time: 22 min

Total Time: 15-30 min

Cooking Technique: Pressure Cook

Cuisine: American

Yield: 1 serving

Ingredients

  • 1/2 cup uncooked quinoa
  • 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
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.

INSTRUCTIONS

  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.

Notes

Per Serving
CALORIES: 853
FAT: 41g
PROTEIN: 32g
SODIUM: 910mg
FIBER: 18g
CARBOHYDRATES: 91g
SUGAR: 8g

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About the chef

Lisa Childs

Lisa Childs

Lisa Childs is a cookbook author, food blogger, and Instant Pot expert who is passionate about helping home cooks make the most of their kitchen tools. With a background in communications from the University of Utah, Lisa started her career as a technical writer but soon found her true calling after discovering the Instant Pot. What began as a hobby of sharing her Instant Pot creations on Instagram in 2016 quickly grew into a full-fledged food blog, Tried Tested and True, where she shares easy, approachable recipes for all skill levels. Lisa’s mission is to empower her readers by teaching them how to use their kitchen gadgets effectively, making cooking both enjoyable and accessible. She loves educating her audience, providing not just recipes, but also tips and tricks to simplify cooking. What started as a side project has now become her full-time job, where she and her dedicated team create content that reaches millions of readers every year. Through her blog, social media platforms, and YouTube channel, Lisa continues to inspire home cooks everywhere to try something new in the kitchen.

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