Quinoa Salad

By: Anabella Alfaro

Quinoa Salad
cuisine icon Course
Main Dishes
cuisine icon Keywords
4 servings, avocado diced, chopped olives, corn off the cob, cups water, cut into small cubes, drizzle of olive oil, healthy, instant pot, main dishes, minced, minced garlic, oil to, peruvian, queso fresco, quinoa, rice, salt, the juice of 1 lemon, to, tomato without seeded and finely chopped, white onion

serving icon Servings
4 Servings
Ingredients
  • Drizzle of olive oil
  • 1 tbsp minced Garlic
  • 1 tsp salt
  • 1 cup quinoa
  • 1 1/4 cups water
  • 1/2 corn off the cob
  • 1 tomato without seeded and finely chopped
  • ½ cup (100g) queso fresco, cut into small cubes
  • 1/2 small white onion, minced
  • 1/2 cup chopped olives
  • 1 avocado diced
  • Salt to
  • Pepper to
  • Olive oil to
  • The juice of 1 lemon
Instructions
  • Insert the stainless steel bowl into the Instant Pot, press the Saute function and set the time to 3 Minutes.
  • Add the olive oil, minced garlic and salt and cook for 1 Minute.
  • Add the quinoa and mix for 2 Minutes.
  • Once this process is finished, press Cancel .
  • Add the water and mix.
  • Put on and lock the lid of the Instant Pot. Make sure the steam release valve is turned to “Sealing”. Press the Rice function , at the Normal level and set the time to 12 Minutes.
  • When finished cooking, press Cancel and turn the steam release valve to “release” (Venting). Once all the pressure has been released, open the lid of the Instant Pot and stir with the help of a fork.
  • In a bowl add the quinoa together with all the other ingredients.
  • Finally serve accompanied by fried trout.
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