Step 1

Rinse 1 cup quinoa in a fine mesh strainer under water until it runs clear. Add quinoa to instant pot along with 1 cup of chicken or vegetable stock or water. Add 1 teaspoon salt. Place lid on instant pot and turn vent knob to seal. Cook on high pressure for 2 minutes. Allow pressure to release naturally for 7 minutes then do a quick release. Carefully remove lid and fluff quinoa with a fork. Let cool.

Step 2

To a mason jar with lid or in a small bowl, add olive oil, vinegar, lime zest, lime juice, garlic, chili powder, cumin, salt and pepper. Shake or whisk to blend. Set aside.

Step 3

Place quinoa in a large mixing bowl. Add black beans, corn, tomatoes, onion and cilantro. Pour 1/2 of dressing over salad and toss. Add in avocado and drizzle on more dressing (to your liking) and gently toss. Serve immediately.

Step 4

Mexican Quinoa Salad can be stored, covered in the refrigerator for up to 3-5 days. This salad can be kept at room temperature for approximately 3 hours.