Quinoa Tabbouleh with Salmon
On the Instant Vortex control panel, press Bake and then set time to 8 Minutes and temperature to 355°F (180°C). Put a bit of cooking oil spray and the pieces of marinated chicken inside the basket. Press Start.
Ingreadient
- 1 cup quinoa
- 2 salmon fillets
- 1 cup English cucumber
- ½ cup parsley
- 1 cup tomatoes
- 1 avocado
- Capers
- lemon, salt, olive oil, vinegar, grated ginger
Direction
- On the Instant Vortex control panel, press Bake and then set time to 8 Minutes and temperature to 355°F (180°C). Put a bit of cooking oil spray and the pieces of marinated chicken inside the basket. Press Start.
- Once Add Food appears on the display, place the salmon fillets in the basket. Season with grated ginger, salt and pepper, and close.
- Once ready, remove and serve on top of the quinoa tabbouleh.
- Make sure that the stainless steel inner pot is inside the Instant Pot. Add 1 cup red, black, or mixed quinoa to a bowl. Add 1¼ cups water and 1 tsp salt.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 6 Minutes.
- Once the time is up, let the steam release naturally or turn the steam release handle.
- Once all the pressure has been released, open the lid and put the quinoa in a bowl.
- Mix the quinoa with the chopped tomato, cucumber, parsley, and avocado. Season with the juice of one lemon, 2 tsp vinegar, ½ tsp salt, and olive oil.
- On each plate, serve the quinoa salad and the salmon fillet on top.
