Instant Pot Quinoa Tabbouleh

Instant Pot quinoa tabbouleh is an easy dish made from quinoa, fresh veggies and herbs, and a homemade dressing.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 1

Pressure Release 10

Total Time 36

Servings servings

Calories 436kcal

Grease the Instant Pot liner and add the water.
Add the quinoa, salt, and pepper to the water. Do not stir.
1 cup uncooked quinoa, 1 ½ cups 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 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 chopped parsley, ¼ cup chopped fresh mint, 2 cups diced cucumber, 1 pint cherry tomatoes, 1 green onion
Fold in half of the dressing.
Continue to add dressing to desired amount.