PROGRAM Pressure Cook

PRESSURE High

RELEASE Natural

2 cups quinoa, rinsed and drained

2 cups water

1 tsp kosher salt

2 tsp grated fresh ginger

1 tbsp sesame oil

1 tbsp almond butter

2 tsp reduced-sodium soy sauce

Juice of one lime

1 tbsp honey

1 tbsp rice vinegar

1 cup grated carrot

¹⁄₂ cup shelled edamame

¹⁄₂ cup chopped red bell pepper

¹⁄₂ cup diced cucumber

³⁄₄ cup roasted cashews

1. Combine the quinoa, water, and kosher salt in the inner pot.

2. Cover, lock the lid, and flip the steam release handle to the sealing position.Select Pressure Cook (High), and set the cook time for 1 minute. When the cook time is complete, allow the pressure to release naturally (about 15 minutes).

3. Remove the lid, and transfer the cooked quinoa to a large bowl to cool slightly (about 10 minutes).

4. Make the dressing by combining the ginger, sesame oil, almond butter, soy sauce, lime juice, honey, and rice vinegar in a small bowl. Whisk until well combined.

5. Add the carrot, edamame, bell pepper, cucumber, and cashews to the quinoa. Toss well to combine, and then add the dressing. Toss to coat the ingredients in the dressing.

6. Transfer to serving bowls. Serve warm.

Asian Quinoa Salad