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Instant Pot Tabbouleh Salad
Connie Taylor
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Course
Salad
Cuisine
American
Servings
8
servings
Ingredients
1
cup
quinoa
2
cups
water
1
teaspoon
sea salt
1
cup
fresh parsley
chopped finely
2
green onions
chopped finely
2
tablespoons
lemon juice
1
teaspoon
garlic powder
1
tablespoon
extra virgin olive oil
Instructions
Place the quinoa, water and salt into the pot of the pressure cooker.
Place the lid on the unit and turn to locked position.
Turn the steam release valve to sealing.
Press the manual button and adjust the time for 1 minutes.
Once the unit has finished cooking, allow the pressure cooker to naturally release the steam.
While waiting on the steam to release, place the chopped parsley, chopped green onions, lemon juice, garlic powder and olive oil in a bowl.
After the steam has finished releasing (about 15 minutes) remove the lid and stir the quinoa.
Allow the quinoa to cool completely.
Add the quinoa to the parsley mixture and stir well.
Place the salad in the refrigerator to allow the flavors to marinate for about an hour.
Serve cold as a side dish or simply enjoy by itself.
Notes
Recipe by Connie Taylor @Happybellyfoodie.com