prep time: 10 MINUTES

cook time: 2 MINUTES

total time: 12 MINUTES


  • 1 Cup Quinoa
  • 1 can (15 ounce) Chickpeas, Low Sodium
  • 1 Cup Water
  • Salt & Pepper to Taste
  • Garnishes & Toppings
  • 5 Olives (Black or Green or Mix)
  • 3 Pepperoncini, sliced
  • 1/4 Cup Red Onions, sliced
  • 1/2 Cup Cherry Tomatoes, halved
  • 4 Handfuls of Baby Spinach Leaves or any Greens
  • 1/2 Cup Radish, sliced
  • 1 Cucumber (regular size), sliced
  • 1 tbsp Curly Parsley, chopped
  • 1/4 Cup Rosted Bell Peppers (bottled)
  • 3 Pods of Garlic Cloves
  • 2 Tbsp Lemon Juice
  • 1 Tsp Hot Sauce
  • Salt to Taste


  1. Take the strainer and wash QUINOA under running cold water till water runs clear. Set aside.
  2. Now strain the can of chickpeas and run under water. Set aside.
  3. Plug your Instant Pot and place the inner pot inside. Add 1 cup washed quinoa + 1 cup water + 1 can chickpeas along with salt and black pepper to taste.
  4. Place the lid of the IP. Close it and set the valve to SEALING. Press Manual/Pressure Cook Mode and set it on High for 2 Minutes.
  5. After the timer goes off, follow NPR (natural pressure release). Open the Lid. Take a fork and gently fork through the Quinoa. It will come out fluffy and soft. Let it come to the room temperature before you make SALAD out of it.
  6. Meanwhile, Quinoa is cooking in the IP, prepare the garnishes and SPICY ROASTED RED BELL PEPPER SAUCE.
  7. Chop or Slice your Toppings. Olives need to be pitted. You may use them whole or sliced. Half the cherry tomatoes
  8. SPICY ROASTED RED BELL PEPPER SAUCE RECIPE – Take your high speed blender. Add 1/4 cup roasted bell peppers from the jar + 3 garlic pods (peeled) + Lemon juice + Hot Sauce + Salt to taste. Blend it till smooth. Your SAUCE IS READY.
  9. SERVING SUGGESTIONS – Once the Quinoa & Chickpea Mix is cooled down to the Room Temperature, add the toppings and garnishes of your choice. Top with the Spicy Roasted Red Pepper Sauce and Indulge.


  1. I used canned and low sodium artichoke hearts, olives, pepperoncini for the recipe as extra toppings. You may use it all or use just 1, as per your choice.
  2. This Instant Pot Mediterranean Quinoa Salad is perfect as a complete meal on your busy weeknight. So easy to make that you will love it. Serve with warm pita pocket on the side and have a hearty meal.
  3. This stays good in the refrigerator for a week. You can pack your lunch with it.
  4. It is perfect for your SUMMER PARTIES and POTLUCKS.
  5. You can cook quinoa ahead of time and when ready to eat, just mix with fresh toppings and sauce and enjoy.