Quinoa, Beet and Seed Salad

By: Camila Quevedo

Quinoa, Beet and Seed Salad
cuisine icon Duration
20 Minutes
cuisine icon Cooking Technique
Bake, Pressure Cook
cuisine icon Keywords
(green part), 20 minutes, 4 servings, bake, beet, cups water, finely chopped, healthy, instant pot, instant vortex, marigold seeds, merkén, olive oil, pressure cook, pumpkin seeds, quinoa, salt, sliced, smoked chili pepper, white quinoa

serving icon Servings
4 Servings
Ingredients
  • 1 cup white quinoa
  • 1 tbsp olive oil
  • 1 tbsp chives (green part), finely chopped
  • ½ tsp salt
  • ½ beet, sliced
  • 1¾ cups water
  • ¼ cup pumpkin seeds
  • ¼ cup marigold seeds
  • 1 tsp olive oil
  • 1 tsp merkén, smoked chili pepper
Instructions
  • 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.
  • Then add the quinoa and water.
  • 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.
  • Once done, press the pressure release button to release all the air.
  • To serve, top with a seeds with merken mix and accompany with arugula.
  • To a small bowl, add seeds, oil, and merken. Stir.
  • On the Instant Vortex control panel, press Bake, then set time to 6 Minutes and temperature to 355ºF (180°C).
  • Once Add Food appears on the display, place aluminum foil on the rack and spread seeds over the surface.
  • When Turn Food appears on the display, open tray and close. Continue baking until the machine turns Off.
  • Remove and allow to cool. Can be added to salads or any savory dish of your choice.
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