Dump and Start Instant Pot Thai Curry Quinoa Salad
Instant Pot Thai Curry Quinoa Salad is easy to make and full of delicious flavour.
- Prep time
- 10 min
- Cook time
- 1 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 cup quinoa (rinsed and drained)
- 15 oz (425g) chickpeas (drained and rinsed)
- 1 bell pepper (deseeded and chopped)
- 2 green onions ((spring onions) sliced)
- 1-2 tbsp Thai red curry paste (depending on your taste)
- 1-2 tbsp tamari soy sauce (or regular soy sauce if not gluten free )
- Pinch of lemon zest
- 1/2 cup coconut milk
- 1 carrot (cut into matchsticks)
- 1 green onion ((spring onion) sliced)
- 1.5 cup shredded red cabbage
- 1/2 cup toasted cashews
- 1/2 cup mix of chopped cilantro and chopped Thai basil (or regular basil)
- fresh lime wedges (for serving)
Instructions
- 1
Add 1 cup water to the bottom of the Instant Pot Insert.
- 2
In a bowl, combine ingredients from quinoa through lemon zest, and then mix well.
- 3
Add the mixture to the Instant Pot insert.
- 4
Top the mixture with coconut milk.
- 5
Place the lid on the Instant Pot and lock.
- 6
Turn the valve to the sealing position (not venting) and select pressure cook / manual.
- 7
Set the cook time for 1 min.
- 8
Once done, allow for a full natural pressure release.
- 9
Remove from the Instant Pot and mix in salad ingredients.
- 10
Top with toasted cashews and serve with fresh lime wedges.
- 11
Place 2 cups of water in a pot on the stovetop.
- 12
Combine all ingredients in a bowl and mix well.
- 13
Add mixture to the pot.
- 14
Bring to a boil and then reduce to a simmer. Cover the pot and let cook for 15-18 mins.
- 15
Switch off the heat, open the lid and fluff the quinoa mixture.
- 16
Place lid back on the pot let it stand for approx. 10 mins.
- 17
Remove from the pot and mix in the salad ingredients.