Dump and Start Instant Pot Thai Quinoa Salad + Tutorial {Vegan, Gluten Free}
Dump and Start Instant Pot Thai Quinoa Salad is quick, easy and full of bold Thai flavours. Made with basic pantry staples, this is an affordable and versatile dish that is equally great served as a main course or a delicious side. Suitable for Vegan and Gluten Free diets. Post Includes Weight Watchers points.
I am a huuuuuuge fan of cooking quinoa in the Instant Pot. I have even been known to make it up to 5 times in one week alone! With the Instant Pot, not only can you simply set it and forget it, you get perfectly cooked, light and fluffy quinoa every single time.
This Instant Pot Thai Quinoa Salad recipe takes that fool-proof pressure cooker quinoa a step further by loading it up with delicious Thai flavours. A true dump and start recipe that uses basic everyday pantry staples, this Instant Pot Thai Curry Quinoa Salad requires virtually no effort to make.
Instant Pot Thai Curry Quinoa Salad is a great alternative to those traditional rice-based Thai dishes. It’s a perfect way for those who follow grain free and gluten free diets to enjoy bright and bold Thai flavours.
And since quinoa is a great source of protein, pairing it with fiber-rich chickpeas and nutrient-dense veggies makes this Instant Pot Thai Curry Quinoa Salad a healthy and satisfying dish. Who doesn’t love a meal that is affordable, easy, and good for you too?
Are you ready to learn how to make Instant Pot Thai Curry Quinoa Salad? Then gather up your ingredients and I’ll show you…..
How To Make Instant Pot Thai Quinoa Salad
- Add water to the bottom of the Instant Pot Insert.
- In a bowl, combine ingredients, from quinoa through lime zest, and then mix well.
- Add the mixture to the Instant Pot insert.
- Top the mixture with coconut milk. Do not mix in.
- Place the lid on the Instant Pot and lock.
- Turn the valve to the sealing position (not venting) and select pressure cook / manual.
- Set the cook time for 1 min.
- Once done, allow for a full natural pressure release.
- Remove from the Instant Pot and mix in the salad ingredients.
- Top with cruncy rpasted cashews and serve with fresh lime wedges.
How To Make Thai Curry Quinoa Salad – Stovetop Method
It’s still quite easy to make this delicious Thai Curry Quinoa Salad, even if you don’t have a pressure cooker. Just follow these instructions to make it on the stovetop:
- Place 2 cups of water in a pot on the stovetop.
- Combine all ingredients in a bowl and mix well.
- Add the quinoa mixture to the pot.
- Bring to a boil and then reduce to a simmer. Cover the pot and let cook for 15-18 mins.
- Switch off the heat, open the lid and fluff the quinoa mixture.
- Place lid back on the pot let it stand for approx. 10 mins.
- Remove from the pot and mix with salad ingredients.
- Top with toasted cashews and serve with fresh lime wedges for squeezing on.
Tips For Making Crunchy Cashew Thai Quinoa Salad
- Add a bit more water to the Instant Pot if you prefer your quinoa grains to be less separated.
- If making this for the kiddoes, you can reduce the amount of Thai curry paste, or use a mild curry paste instead.
- You can easily adapt this recipe to suit your taste. Use stock instead of water. Replace the cashews with peanuts. Swap in green Thai curry paste for the red. Or try adding the chopped cilantro and basil in before cooking.
- For even more Thai flavour, serve with sweet chilli sauce.
Does Quinoa Need to Be Soaked Before Cooking?
No, all you need to do is wash with quinoa. This is because quinoa has a bitter coating on its outer hull that can sometimes remain after processing.
At least 30 mins before cooking, place quinoa in a fine mesh strainer and run cold water over it. If the quinoa is not fully drained by the time you are ready to use, you can reduce the amount of water in the recipe by 1-2 tbsp.
How To Avoid the Burn Message
To avoid the dreaded Instant Pot Burn Message, you’ll want to “layer” the ingredients inside the insert in the following order.
- First, always start by adding water to the bottom of the pressure cooker insert.
- Next add in the Thai curry quinoa mixture.
- The last layer to go in will be the coconut milk. Thicker sauces and liquids like coconut milk are notorious for causing the burn notice to appear, so you want to add them in last and refrain from mixing in.
Pressure Cooker Thai Quinoa Salad for Meal Prep
This Pressure Cooker Thai Quinoa Salad is an ideal meal prep solution. Not only is it easy to make, it is quite economical and soooooo versatile. It works equally well served as a main course or as a side dish. Pair it with shredded chicken and make Thai Quinoa Tacos. Or tuck it into rice paper wrappers to make delicious Thai Quinoa Spring Rolls.
I like to make a batch or two of Instant Pot Thai Curry Quinoa Salad at the beginning of the week (usually on Sunday) and then portion it out into individual meal-prep glass containers. I just looooove knowing I have tasty and satisfying Thai Quinoa Salad Bowls stocked in my fridge all week long. They are perfect for taking lunches to go or for when you need a quick and totally fuss-free weekday supper.
What to Serve with Instant Pot Thai Quinoa Salad
Vietnamese Instant Pot Pork Tenderloin.
Weight Watchers Points in Pressure Cooker Thai Curry Quinoa Salad
There are 7 Freestyle Points in a serving of Pressure Cooker Thai Curry Quinoa Salad.
Thank you for reading my Crunchy Casher Thai Quinoa Salad recipe post. And please come visit again as I continue dreaming up recipes, traditional African recipes, African fusion recipes, Sierra Leone recipes, travel plans and much more for you. Thanks for supporting Recipes from a Pantry, UK food blog.
Get the Instant Pot Thai Quinoa Salad Recipe:
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Dump and Start Instant Pot Thai Curry Quinoa Salad
Ingredients
Thai Quinoa:
- 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
Salad:
- 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
Instant Pot Method:
- Add 1 cup water to the bottom of the Instant Pot Insert.
- In a bowl, combine ingredients from quinoa through lemon zest, and then mix well.
- Add the mixture to the Instant Pot insert.
- Top the mixture with coconut milk.
- Place the lid on the Instant Pot and lock.
- Turn the valve to the sealing position (not venting) and select pressure cook / manual.
- Set the cook time for 1 min.
- Once done, allow for a full natural pressure release.
- Remove from the Instant Pot and mix in salad ingredients.
- Top with toasted cashews and serve with fresh lime wedges.
Stovetop Method:
- Place 2 cups of water in a pot on the stovetop.
- Combine all ingredients in a bowl and mix well.
- Add mixture to the pot.
- Bring to a boil and then reduce to a simmer. Cover the pot and let cook for 15-18 mins.
- Switch off the heat, open the lid and fluff the quinoa mixture.
- Place lid back on the pot let it stand for approx. 10 mins.
- Remove from the pot and mix in the salad ingredients.
- Top with toasted cashews and serve with fresh lime wedges.
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Notes
- Add a bit more water to the Instant Pot if you prefer your quinoa grains to be less separated.
- If making this for the kiddoes, you can reduce the amount of Thai curry paste, or use a mild curry paste instead.
- You can easily adapt this recipe to suit your taste. Use stock instead of water. Replace the cashews with peanuts. Swap in green Thai curry paste for the red. Or try adding the chopped cilantro and basil in before cooking.
- For even more Thai flavour, serve with sweet chilli sauce.
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