Mexican Quinoa Salad

Step 1

Add quiona, water, and sea salt to the Instant Pot. Place the trivet inside and place the cob of corn on top. Seal and set to 1 minutes on high pressure. Wait for full natural pressure release. For stove-top instructions see above in blog post.

Step 2

In the meantime, finely chop red onion, dice tomato, chop cilantro, deseed and finely chop jalapeño, and set everything aside.

Step 3

Cut off kernels of cooked cob of corn and set aside.

Step 4

Cut avocado in half, pit and peel, and then dice. Do this last right before assembling the salad to keep fresh longer.

Step 5

Assemble the salad by fluffing the quinoa and adding to a large salad bowl, then add chopped vegetables and fruits as well as black beans. Season with sea salt, pepper, and lime juice, then mix and serve.