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bowl of instant pot thai curry quinoa salad served with a spoon and cloth napkin

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 minutes
Cook Time 1 minute
Total Time 11 minutes
Servings 6
Calories 440kcal


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


  • 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


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. 


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
Vietnamese Instant Pot Pork Tenderloin.
Thai Prawn Red Curry.
Air Fryer Whole Chicken.
Weight Watchers Points
There are 7 Freestyle Points in a serving of Instant Pot Thai Curry Quinoa Salad.


Calories: 440kcal | Carbohydrates: 55g | Protein: 16g | Fat: 19g | Saturated Fat: 7g | Sodium: 578mg | Potassium: 780mg | Fiber: 10g | Sugar: 4g | Vitamin A: 4685IU | Vitamin C: 60.7mg | Calcium: 100mg | Iron: 5.9mg