This Instant Pot quinoa tabbouleh is a fresh, flavorful twist on the classic Middle Eastern salad. It’s packed with fresh veggies and herbs, and it only takes about 35 minutes to make.
Quinoa tabbouleh is a refreshing salad that’s full of flavor. It’s perfect as a side dish or as a light main dish.
Using the Instant Pot version streamlines the process so there’s no watching the stove to make perfectly cooked quinoa. It’s a tasty dish that’s ready in about 35 minutes.
How to make Instant Pot quinoa tabbouleh
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Grease the Instant Pot liner and add the water.
Step 2: Add the quinoa, salt, and pepper to the water. Do not stir. If you stir, you’re more likely to get a burn warning.
Step 3: Close and lock the lid and turn the pressure release valve to sealing. Press manual high pressure and adjust the cooking time to 1 minute.
Step 4: Once the cooking time ends, let the pressure release naturally for 10 minutes.
Step 5: While the pressure is releasing, whisk the lemon juice and garlic together in a small bowl.
Step 6: Stream in the olive oil, and whisk to combine. Season with salt and pepper to taste. Set aside.
Step 7: Carefully turn the pressure release valve to venting. Unlock and open the lid. Fluff the quinoa, and let cool to room temperature.
Step 8: Remove to a large bowl, and stir in the parsley, mint, cucumber, tomatoes, and scallion.
Fold in half of the dressing.
Step 9: Continue to add dressing to desired amount.
Tips
- Flavors: This recipe is pretty flexible. Feel free to adjust the seasonings, herbs, and ingredients to your liking.
- Make ahead: If making the quinoa tabbouleh ahead of time, wait to fold in the remaining dressing until just before serving.
Serving suggestions
This quinoa tabbouleh makes a a light main dish or a tasty side dish for mains like roast or grilled chicken.
Storage
Store any leftovers in an airtight container in the refrigerator. It will keep for up to 4 days when properly stored in the fridge.
More Instant Pot side dish recipes!
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Instant Pot Quinoa Tabbouleh
Equipment
Ingredients
- 1 cup uncooked quinoa rinsed
- 1 ½ cups water
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons lemon juice
- 2 cloves garlic minced
- ½ cup olive oil
- ¾ cup chopped parsley
- ¼ cup chopped fresh mint
- 2 cups diced cucumber
- 1 pint cherry tomatoes halved
- 1 green onion thinly sliced
Instructions
- Grease the Instant Pot liner and add the water.
- Add the quinoa, salt, and pepper to the water. Do not stir.1 cup (170 g) uncooked quinoa, 1 ½ cups (355 g) water, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- Close and lock the lid and turn the pressure release valve to sealing.
- Press manual high pressure and adjust the cooking time to 1 minute. It should take about 10-15 minutes to come to pressure.
- Once the cooking time ends, let the pressure release naturally for 10 minutes.
- While the pressure is releasing, whisk the lemon juice and garlic together in a small bowl.2 tablespoons lemon juice, 2 cloves garlic
- Stream in the olive oil, and whisk to combine.½ cup (108 g) olive oil
- Season with salt and pepper to taste. Set aside.
- Carefully turn the pressure release valve to venting. Unlock and open the lid.
- Fluff the quinoa, and let cool to room temperature.
- Remove to a large bowl, and stir in the parsley, mint, cucumber, tomatoes, and green onion.¾ cup (45 g) chopped parsley, ¼ cup (11 g) chopped fresh mint, 2 cups (266 g) diced cucumber, 1 pint cherry tomatoes, 1 green onion
- Fold in half of the dressing.
- Continue to add dressing to desired amount.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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