Instant Pot Quinoa Chicken Salad From Panama Canal!

chicken breast

🥗Healthier: tofu

💰Cheaper: canned chicken

Tofu is lower in calories and suitable for vegetarians.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro offers a nutty flavor and is often more economical.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier while vegetable oil is often less expensive.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are high in protein and can be cheaper in bulk.

Place rinsed quinoa, chicken broth, and salt into Instant Pot inner pot. Stir then secure lid, ensuring the valve is turned toward sealing. Press the Rice function button. This is an automatic function and will automatically calculate the time.

While quinoa is cooking, chop and mix all fresh vegetables. Drizzle with olive oil and vinegar. Set aside in refrigerator to keep cool.

When the time counts down on the Instant Pot, turn the valve toward release to release all pressure. Remove lid and add cooked chicken. Add garlic salt. Stir together and transfer quinoa and chicken mixture to a large bowl to cool to room temperature.

When quinoa and chicken is room temperature, add fresh vegetables and stir well. Serve immediately. Makes 6 servings.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary