Thai Quinoa Salad

While the quinoa is cooking and cooling, prep the rest of the ingredients for this fresh and light veggie-packed salad that can be on the table in 30 minutes.

PREP TIME: 5 minutes

FUNCTION: Pressure/Manual (High)

CLOSED POT TIME: 15 minutes

TOTAL TIME: 30 minutes + 5 minutes cool

RELEASE: Quick

SERVES: 4 to 6

• 1½ cups quinoa, rinsed and drained
• 2 cups water
• ⅛ teaspoon salt
• ¼ cup fresh lime juice
• ¼ cup untoasted sesame oil
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• ⅛ to ¼ teaspoon crushed red pepper
• 1 small clove garlic, minced
• 2 tablespoons chopped green onions (green part only)
• 2 cups lightly packed green leaf lettuce or baby spinach leaves
• 1 medium seedless cucumber, thinly bias-sliced
• 2 medium carrots, thinly bias-sliced
• 2 cups leftover shredded chicken
• ½ cup fresh loosely packed basil leaves
• ⅓ cup loosely packed fresh mint leaves
• ½ cups peanuts, coarsely chopped
• Lime wedges

PREP

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

COOK

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

While quinoa is cooking, make the dressing: Combine lime juice, sesame oil, soy sauce, sugar, crushed red pepper, garlic, and green onions in a small bowl. Whisk until the sugar dissolves.

Spread cooked quinoa in a shallow pan and let cool for 5 minutes before using.

SERVE

In a large bowl combine quinoa, lettuce, cucumber, carrots, and chicken. Drizzle with the dressing. Toss gently to coat. Top with basil, mint leaves, and peanuts. Serve with lime wedges.