Vegetable Quinoa Tabbouleh


  • 2 cups quinoa, rinsed
  • 3 1/2 cups water
  • 1 tbsp extra-virgin olive oil
  • 1 lemon, juiced
  • 1 English cucumber, peeled and diced
  • 2 medium tomatoes, diced
  • 4 scallions white and light green parts only, chopped
  • 1/4 cup chopped fresh flat-leaf parsley
  • 2 tbsp chopped fresh mint
  • 1/3 cup 3x2 inch toasted Nori pieces
  • Combine the quinoa, water, olive oil, and lemon juice in the inner pot.
  • Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 20 Minutes. Make sure the steam release knob is in the sealed position. After cooking, quick release the pressure.
  • Unlock and remove the lid. Using a fork, fluff the quinoa, then stir in the cucumber, tomatoes, scallions, parsley, mint, and pine nuts.
  • Serve immediately, or place the tabbouleh in an airtight container and refrigerate for up to 4 days.
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