Quinoa and Corn Feta Salad


  • 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
  • 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.
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