Dump and Start Instant Pot Thai Curry Quinoa Salad

Instant Pot Thai Curry Quinoa Salad is easy to make and full of delicious flavour.

Course Dinner, Lunch, Side Dish

Cuisine American, Thai, Western

Prep Time 10

Cook Time 1

Total Time 11

Servings

Calories 440kcal

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.

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.

Tips For Making Instant Pot Thai Curry 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.

What to Serve With Instant Pot Thai Curry Quinoa Salad

Weight Watchers Points

There are 7 Freestyle Points in a serving of Instant Pot Thai Curry Quinoa Salad.