Fiesta quinoa salad
So I've been on a quinoa kick lately and my obsession has been made even easier with my new electric pressure cooker. You can cook 1 1/2 cups of quinoa in 7 minutes!
Quinoa in the pressure cooker
Add 1 1/2 c of quinoa to the electric pressure cooker and combined with 3 cups of water. i usually add just a small bit of olive oil and salt to it so it flavors as it cooks. Select high pressure and set the timer for 7 minutes. Hit start and jump over to chop your veggies for the salad. When the timer goes off, flip your pressure release to release the pressure prior to opening the lid. You will have extra quinoa and I always just bag it up and throw it in the freezer for a quick dish in the future.
1 1/2 c cooked quinoa
1/4 c olive oil (buy the good stuff, it's worth it. I like to go to shops where I can taste the oils first)
1/2 t lemon infused olive oil or zest and juice of one fresh lemon
1 t Balsamic
1 lime (juice and zest)
1/2 c feta crumbles
1 c quartered grape tomatoes
1-2 small avocados or 1 large avocado cut into small chunks
1 T chopped parsley or cilantro
1 c wheat snacks for topping
Salt and pepper
Mix the oils, vinegar and lime juice together and mix well. Add the chopped veggies, quinoa, parsley/cilantro and feta to a boil. Dress with oil/vinegar mixture and season with salt and pepper. I add the wheat snacks in at the end as they add a great crunch. Finish it off by adding lime zest.
Serve chilled or a room temperature. This dish holds up well in the fridge, but wait to add the wheat snacks until it's ready to be served. For a fun serving suggestion, serve in a large margarita glass as shown in the picture. It adds height to your table, and changes up the tablescape.