Instant Pot Pressure cooker: I generally cook the Quinoa in an Instant Pot as it is very easy, and we get a perfect fluffy separated grain every time. Pressure cook 1 cup quinoa with 1 ¼ cups of water (or vegetable broth) on High pressure for 1 minute and let the pressure release naturally.In Traditional Stovetop Pressure Cooker: Pressure cook the rinsed quinoa with 1.5 cups water for two whistles on medium-low heat. Let the pressure release naturally.On Stovetop in a Pot: Cook 1 cup of rinsed quinoa with 2 cups of water on medium-low heat until cooked, and let it cool.
Whisk together the olive oil, lime juice, minced garlic, salt, and pepper in a glass jar to make the dressing.
Assemble the Salad
In a large mixing bowl, place all the salad ingredients.
Drizzle the dressing over the salad ingredients.
Toss gently to combine.Serve immediately or cover and refrigerate for at least 1 hour before serving.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.