This Instant Pot Black Bean Quinoa Salad is a healthy make-ahead lunch idea. It’s gluten-free, vegetarian and great for meal prep!
Ingredients and substitutions
- Olive oil – or another neutral cooking oil like canola oil or avocado oil.
- Quinoa – use red, black or white quinoa.
- Black beans – swap out for another kind of legume such as pinto beans, kidney beans or chickpeas.
- Red pepper – feel free to use another colour bell pepper of your choice.
- Red onions – white or yellow onion would also work here, but will have a milder flavour.
- Edamame – green peas, fava beans or lima beans would be the best substitute here.
- Corn – use fresh, frozen or canned corn. You can also swap out for another veggie of your choice.
- Lemon juice – fresh or bottled lemon juice can both be used.
- Dijon mustard – stone-ground mustard will provide a similar flavour.
- Chili powder – make your own chili powder using paprika, cumin and cayenne.
- Salt & pepper – to taste.
- Cilantro – use parsley instead or leave this out altogether.
How to make Instant Pot quinoa salad
- Add the olive oil, quinoa and water to the Instant Pot in order.
- Cook on high pressure for 2 minutes.
- Do a quick release of the pressure.
- Let the quinoa cool for 10 minutes.
- Mix in the remaining ingredients.
- Stir well and serve!
Health benefits of quinoa and black beans
This Instant Pot quinoa salad is packed full of nutrients thanks to the quinoa and black beans.
Quinoa seeds are gluten-free and are rich in protein, fibre, vitamin B and other important nutrients such as manganese, phosphorus folate, iron, zinc and magnesium.
Black beans, like other legumes (peas and lentils), are high in protein and fibre and low in fat. They’re a great choice when you are trying to eat healthy. Beans of all types can help you maintain your ideal weight and the fibre will keep you feeling full for longer periods of time while also helping to keep blood sugar levels stable.
Frequently Asked Questions
This black bean quinoa salad is super healthy. It’s high in minerals and nutrients thanks to the quinoa and black beans. With just 273 calories per serving, you’ll get plenty of protein and fibre while still enjoying a low-calorie dish.
This recipe is made of quinoa, black beans, a variety of other veggies and then lemon juice, Dijon mustard, chili powder, salt, pepper and cilantro for added flavour. I like making this Instant Pot quinoa salad with some red pepper, red onion, edamame and corn, but feel free to mix up the veggies to include whatever you have on hand!
This black bean quinoa Instant Pot salad is traditionally eaten cold. You can try microwaving the quinoa to reheat it, but the rest of the ingredients might get a bit mushy.
Although quinoa is a healthy carb, it’s still a carb. This quinoa Instant Pot recipe has about 39 grams of carbs per serving. That being said, it’s way healthier than if you were to make a pasta salad!
Storing and reheating
If stored in an airtight container, this Instant Pot quinoa salad will last in the fridge for up to 5 days. It’s eaten cold, so you don’t have to worry about reheating it. Store it in individual serving sizes to take it as a work or school lunch!
Freezing this recipe
This black bean quinoa salad is definitely freezer-friendly. Store it in airtight glass containers or freezer-safe Ziploc bags. The cooked Instant Pot quinoa salad can be kept in the freezer for up to 6 months, but for the best-tasting salad, consume it within 3 months. The night before you want to eat it, transfer it to the fridge overnight to defrost then enjoy.
More vegetarian Instant Pot recipes
- Instant Pot Quinoa {+Burrito Bowl Idea}
- Instant Pot Vegetable Bean Soup
- Instant Pot Farro
- Instant Pot Chickpea Curry
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on turning this Quinoa Salad into your weekly lunches.
- Freeze this recipe in glass microwave-safe bowls up to 3 months.
Instant Pot Black Bean Quinoa Salad
Ingredients
- 2 tbsp olive oil
- 1 cup quinoa
- 2 cups water
- 1 can black beans, rinsed and drained
- 1 red pepper, diced
- 1 red onion, diced
- 1 cup edamame
- 1 cup corn
- 1/4 cup lemon juice
- 1 tbsp dijon mustard
- 1 tbsp chili powder
- 1 tsp salt
- 1/2 tsp pepper
- 2 tbsp cilantro, finely chopped
Instructions
- Add olive oil, quinoa and water to Instant Pot in that order. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 2 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Let quinoa cool for 10 minutes with the lid off, then mix in remaining ingredients, stirring well. Serve and enjoy! Lasts in fridge up to 5 days.
