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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).
While quinoa is cooking, chop the broccoli florets into small bite size pieces.
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.
Chop the rest of the veggies while the quinoa cools.
Make the Italian dressing by combining all the ingredients in a blender.
Add the quinoa, veggies and dressing to a large bowl. Stir well. Serve immediately or store in fridge up to 4 days.