Step 1

Cook 1 cup of dry quinoa with 1.5 cups water in the Instant Pot, or with 2 cups of water on the stove until quinoa is fully cooked and fluffy (takes about 15 minutes total).

Step 2

While quinoa is cooking, chop the broccoli florets into small bite size pieces.

Step 3

Preheat a large skillet over medium heat. Spray with non-stick spray and add broccoli florets. Cook 3-4 minutes, stirring occasionally. Add 2-3 tbsp. water to the broccoli and stir well, cooking 2-3 minutes more. Turn off heat.

Step 4

Chop the rest of the veggies while the quinoa cools.

Step 5

Make the Italian dressing by combining all the ingredients in a blender.

Step 6

Add the quinoa, veggies and dressing to a large bowl. Stir well. Serve immediately or store in fridge up to 4 days.