This recipe is so easy that I can practically make it in my sleep. I like to whip it up when I need something to eat on the go that doesn’t have to be reheated. The cooked quinoa is fluffy and full of chewy texture, and it goes so well with the bright flavors of fresh lemon juice and herbs.
2 cups quinoa, rinsed
3 ½ cups water
1 tablespoon extra-virgin olive oil
Juice of 1 lemon
1 English cucumber, peeled and diced
2 medium tomatoes, diced
4 scallions, white and light green parts only, chopped
¼ cup chopped fresh flat-leaf parsley
2 tablespoons chopped fresh mint
⅓ cup pine nuts, toasted
1. Combine the quinoa, water, olive oil, and lemon juice in the inner pot.
2. Lock the lid into place. Select Pressure Cook or Manual; set the pressure to High and the time to 20 minutes. Make sure the steam release knob is in the sealed position. After cooking, quick release the pressure.
3. Unlock and remove the lid. Using a fork, fluff the quinoa, then stir in the cucumber, tomatoes, scallions, parsley, mint, and pine nuts.
4. Serve immediately, or place the tabbouleh in an airtight container and refrigerate for up to 4 days.
MEAL PREP TIP: The sky’s the limit for other items to include in this salad. I like shredded chicken, sliced avocado, dried cranberries, raisins, chopped pistachios, or Parmesan cheese
- Calories: 301
- Sodium: 11mg
- Fat: 11g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g