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Dump and Start Instant Pot Thai Curry Quinoa Salad
5 from 6 votes

Dump and Start Instant Pot Thai Curry Quinoa Salad

Instant Pot Thai Curry Quinoa Salad is easy to make and full of delicious flavour.

Prep Time
10 mins
Cook Time
1 min
Total Time
11 mins
Servings: 6
Calories: 440 kcal
Course: Side Dish, Lunch, Dinner
Cuisine: Thai, American

Ingredients

Thai Quinoa:
  • 1 cup quinoa rinsed and drained
  • 15 oz chickpeas drained and rinsed, 425g
  • 1 bell pepper deseeded and chopped
  • 2 green onions (spring onions) sliced
  • 1-2 tbsp Thai red curry paste depending on your taste
  • 1-2 tbsp tamari soy sauce or regular soy sauce if not gluten free
  • Pinch lemon zest
  • 1/2 cup coconut milk
Salad:
  • 1 carrot cut into matchsticks
  • 1 green onion (spring onion) sliced
  • 1.5 cup red cabbage shredded
  • 1/2 cup cashews toasted
  • 1/2 cup cilantro or regular basil, chopped
  • 1/2 cup Thai basil or regular basil, chopped
  • lime for serving, fresh, wedges

Instructions

Instant Pot Method:
    Cup of Yum
  1. Add 1 cup water to the bottom of the Instant Pot Insert.
  2. In a bowl, combine ingredients from quinoa through lemon zest, and then mix well.
  3. Add the mixture to the Instant Pot insert.
  4. Top the mixture with coconut milk.
  5. Place the lid on the Instant Pot and lock.
  6. Turn the valve to the sealing position (not venting) and select pressure cook / manual.
  7. Set the cook time for 1 min.
  8. Once done, allow for a full natural pressure release.
  9. Remove from the Instant Pot and mix in salad ingredients.
  10. Top with toasted cashews and serve with fresh lime wedges. 
Stovetop Method:
  1. Place 2 cups of water in a pot on the stovetop.
  2. Combine all ingredients in a bowl and mix well.
  3. Add mixture to the pot.
  4. Bring to a boil and then reduce to a simmer. Cover the pot and let cook for 15-18 mins.
  5. Switch off the heat, open the lid and fluff the quinoa mixture.
  6. Place lid back on the pot let it stand for approx. 10 mins.
  7. Remove from the pot and mix in the salad ingredients.
  8. Top with toasted cashews and serve with fresh lime wedges. 

Notes

  • Tips For Making Instant Pot Thai Curry Quinoa Salad
  • What to Serve With Instant Pot Thai Curry Quinoa Salad
  • Vietnamese Instant Pot Pork Tenderloin.
  • Thai Prawn Red Curry.
  • Air Fryer Whole Chicken.
  • Weight Watchers Points
  • There are 7 Freestyle Points in a serving of Instant Pot Thai Curry Quinoa Salad.
  • Add a bit more water to the Instant Pot if you prefer your quinoa grains to be less separated.
  • If making this for the kiddoes, you can reduce the amount of Thai curry paste, or use a mild curry paste instead.
  • You can easily adapt this recipe to suit your taste. Use stock instead of water. Replace the cashews with peanuts. Swap in green Thai curry paste for the red. Or try adding the chopped cilantro and basil in before cooking.
  • For even more Thai flavour, serve with sweet chilli sauce.

Nutrition Information

Calories 440kcal (22%) Carbohydrates 55g (18%) Protein 16g (32%) Fat 19g (29%) Saturated Fat 7g (35%) Sodium 578mg (24%) Potassium 780mg (17%) Fiber 10g (40%) Sugar 4g (8%) Vitamin A 4685IU (94%) Vitamin C 60.7mg (67%) Calcium 100mg (10%) Iron 5.9mg (33%)

Nutrition Facts

Serving: 6 Serving

Amount Per Serving

Calories 440

% Daily Value*

Calories 440kcal 22%
Carbohydrates 55g 18%
Protein 16g 32%
Fat 19g 29%
Saturated Fat 7g 35%
Sodium 578mg 24%
Potassium 780mg 17%
Fiber 10g 40%
Sugar 4g 8%
Vitamin A 4685IU 94%
Vitamin C 60.7mg 67%
Calcium 100mg 10%
Iron 5.9mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.