Step 1

Rinse the quinoa in a fine-mesh sieve until the water runs clear. Drain and place the quinoa in a 6-quart Instant Pot. Add the water.

Step 2

Lock on the lid and set the Instant Pot to one minute cooking time at high pressure. Be sure the sealing valve is set to “sealing”.

Step 3

Once the cooking time is up, let the pressure come down naturally for 10 minutes and then release any remaining pressure.

Step 4

Remove the lid and use a fork to fluff the quinoa.

Step 5

Add the red bell pepper, cucumber, olives, cranberries, and pumpkin seeds to the quinoa and stir to combine.

Step 6

Add the oil, lemon juice, salt, and pepper. Stir one more time to combine.

Step 7

Serve chilled or at room temperature.