Instant Pot Quinoa and Black Bean Salad

This make ahead salad is a hit at potluck and picnics, for it can hold up well being at room temperature. It is a great vegan protein dish that can use lots of leftover veggies.

Prep: 10 minutes  Cook Time 25 minutes

Serves 4  –This recipe can easily be doubled!

Ingredients

1 cup uncooked quinoa, rinsed well

1 cup water or vegetable broth

2 Tbsp extra virgin olive oil (evoo)

1 lime, squeezed

1 tsp balsamic vinegar

! garlic, minced

1 tsp. cumin

½ tsp sea salt

1 can black beans, rinsed

1 red bell pepper, chopped

6 green onions, chopped

Handful of cilantro, rough chopped

1 cup cherry tomatoes, halved

1 avocado, cubed just prior to serving
Or 1 Mango, cubed

Directions

1. Place rinsed quinoa and water in Instant Pot and stir to combine. Secure the lid and cook at high pressure for 1 minute. Let it naturally release for 15 minutes, then release and fluff.
2. While the quinoa is cooking, make the dressing of evoo, lime, vinegar, garlic, cumin, and salt, combine and set aside. Chop the pepper, green onions, and cilantro and mango if you are making ahead of time.
3. Add the dressing to the quinoa, stir to combine. Add the rinsed black beans and mix to cool it, then add the red pepper and onions, and mix. Add the cilantro last. Best if chilled in the refrigerator to let the flavors combine.
4. Garnish with cherry tomatoes. Cube an avocado as a topping right before serving.

Notes:

You can add any sort of left over veggies, chopped celery, cauliflower, cucumbers…
For extra spice, add chili powder, chipotle, or jalapeño peppers.
If you want to sweeten, add some diced mango.
Can be a topping for a salad, or an alternative breakfast.

I have no greater joy than this, to hear that my children are walking in the truth. 3 John 1:4

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