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Quinoa and Corn Feta Salad Recipe

Quinoa and Corn Feta Salad

Quinoa and Corn Feta Salad

Lisa Childs
Course Lunch, Side Dish
Cuisine Greek, Mediterranean


  • Instant Pot Multi Pressure Cooker


  • 65 g rinsed uncooked quinoa
  • 250 ml water
  • 65 g sweetcorn tinned or frozen
  • 65 g shelled edamame beans
  • 60 g ¼ tin drained and rinsed black beans
  • 1 tbsp chopped fresh coriander
  • 65 g cherry tomatoes
  • 3 tbsp crumbled feta cheese


  • 1 tbsp lemon juice
  • 1 tbsp lime juice
  • 2 tbsp olive oil
  • ½ tbsp rice wine vinegar
  • ¼ tsp salt
  • Pinch of ground black pepper


  • Add the quinoa and water to the inner pot and close the lid.
  • Select Pressure Cook button and adjust the time to 2 minutes and press start.
  • When the cooking programme finishes, let the pressure release naturally for 10 minutes then quick release any remaining pressure and remove the lid.
  • Add the sweetcorn, edamame, and black beans to the quinoa then let stand for 8 minutes.
  • In a small bowl, make the dressing by whisking together the lemon juice, lime juice, oil, vinegar, coriander, salt, and pepper.
  • Add the cherry tomatoes and feta to the quinoa mixture, then toss with the dressing. Transfer to a bowl and serve immediately or refrigerate and served chilled.
Keyword Instant Pot, vegetarian
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