Name: Quinoa and Corn Feta Salad
Ingredients: 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

Quinoa and Corn Feta Salad

Lisa Childs

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Course Lunch, Side Dish

Cuisine Greek, Mediterranean

Equipment

Instant Pot Multi Pressure Cooker

Ingredients

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

Dressing

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

Instructions

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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