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Instant Pot Quinoa Salad
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4.11 from 99 votes

Instant Pot Black Bean Quinoa Salad

This Instant Pot Black Bean Quinoa Salad is a healthy make-ahead lunch idea. It’s gluten-free, vegetarian and great for meal prep! 
Prep Time15 minutes
Cook Time15 minutes
Resting time10 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: black beans, cilantro, lemon juice, quinoa, salad
Servings: 6 servings
Calories: 273kcal
Author: Taylor Stinson

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.

Video

Notes

Use red, black or white quinoa to make this salad.
Swap out the black beans for another legume like pinto beans or chickpeas.
Store this salad in the fridge for up to 5 days. It’s eaten cold so you don’t have to worry about reheating!
Freeze this recipe for up to 3 months. Defrost in the fridge overnight then enjoy.

Nutrition

Calories: 273kcal | Carbohydrates: 39g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Sodium: 425mg | Potassium: 544mg | Fiber: 8g | Sugar: 3g | Vitamin A: 690IU | Vitamin C: 31.6mg | Calcium: 48mg | Iron: 3mg