Easy Vegan Mexican Quinoa Salad

Step 1

Cook the quinoa in the Instant Pot*.  While the quinoa cooks prepare your dressing and other ingredients.

Step 2

In a large mixing bowl combine the cooked quinoa with the black beans, red bell pepper, onions and cilantro.  Whisk the dressing well and pour overtop the salad.  Stir well to combine.  Enjoy immediately or store in an airtight container (or separate smaller airtight containers for lunch on-the-go).  Salad lasts in the refrigerator for up to five days.