Greek Quinoa, Chickpea & Lettuce Wraps

Although most quinoa is sold prerinsed, it’s not a bad idea to rinse it again, just in case. In their natural state, the grains are coated with a bitter substance called saponin that is thought to ward off birds and other creatures that might want to munch on them.

PREP TIME: 30 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 15 minutes

TOTAL TIME: 45 minutes + 5 minutes cool

RELEASE: Quick

SERVES: 4

• 1 cup water
• ¾ cup dried tricolor quinoa, rinsed and drained
• ½ teaspoon salt
• 1 15-ounce can garbanzo beans, rinsed and drained
• 1 cup thinly sliced English cucumber
• 1 small red sweet pepper, cut into thin strips
• ½ cup thinly sliced green onions
• ⅓ cup olive oil
• ⅓ cup lemon juice
• ⅓ cup chopped fresh mint
• ¼ teaspoon freshly ground black pepper
• 12 Bibb lettuce leaves
• ½ cup crumbled feta cheese
• ⅓ cup pine nuts, toasted

PREP

Combine the water, quinoa, and salt in the Instant Pot®; stir to combine. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 2 minutes. Once cooking is complete, use a quick release to depressurize.

Drain off liquid if needed. Spread cooked quinoa in a shallow pan and let cool for 5 minutes before using.

serve

Transfer cooled quinoa to a large bowl. Add beans, cucumber, sweet pepper, and green onions.

In a small bowl whisk together oil, lemon juice, mint, and black pepper. Pour over quinoa mixture; toss gently until well combined.

Divide lettuce leaves among four plates, placing them bowl sides up. Spoon quinoa mixture evenly onto lettuce leaves. Sprinkle with feta cheese and pine nuts.