This zesty quinoa salad will convert even the staunchest quinoa hater. This delicious quinoa salad is full of crunchy veggies and packs an amazing flavor.
In a fine-mesh sieve, rinse the quinoa under cool running water.
In a heavy saucepan, like a dutch oven, melt the butter over medium heat. Add the quinoa and toast for 5-8 minutes, or until you can smell the nutty undertones from the pan.
Add the chicken broth and stir to combine. Bring to a boil for 1 minute, and then reduce to a lower heat. Put the lid on, and cook for 15 minutes, or until the liquid is completely absorbed. Let cool.
Meanwhile, dice your veg and mix up your sauce. Once the quinoa has cooked, add the veggies and cilantro and stir to combine. Store in the fridge.
Turn your Instant Pot to saute. Melt butter and add the quinoa. Stir to toast for 5-8 minutes, or until you can smell the nutty undertones.
Add the chicken broth. Stir.
Secure the lid, and turn the lever set to "sealing". Use the manual setting and press the pressure button until it is on "high". Set the timer for 1 minute.
Once it has finished cooking, the Instant Pot will beep and start counting down. If it hasn't naturally depressurized within 15 minutes, carefully turn the lever to "venting" and allow it depressurize.
Add the veggies and cilantro to the instant pot. Pour in the sauce and stir to combine. Store in the fridge.