• 1 cup quinoa, rinsed in a fine-mesh colander
  • 1 1/2 cups water
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • ½ cup chopped fresh cilantro
  • ⅓ cup crumbled goat cheese
  • ⅓ cup toasted pepitas or pine nuts
  • sea salt
  • olive oil
  • craisins
  • one cucumber sliced in pieces
  • organic tahini (traders)
  • 1 lemon
  • one garlic clove

Lemon-tahini dressing

  • ¼ cup olive oil
  • 3 to 4 tablespoons lemon juice, to taste
  • 2 tablespoons tahini
  • 1 large clove garlic, pressed or minced
  • ½ teaspoon fine sea salt




  • 1 cup quinoa , rinsed
  • 11/2  cup water
  • tsp. sea salt
  • Tbsp Olive oil
  1. Pour oil at bottom of pot. Add the quinoa and water and salt in the Instant Pot and secure the lid, making sure that the lever on top of the lid is turned to the “sealed” position. Press the RICE button, or manually set the pressure cooker to cook for 12 minutes on low-pressure.

  2. When the cooking is complete, quickly release the pressure by turning the lever on top of the lid to “vent.” (Make sure your hand isn’t directly over the vent so you don’t get burned by the steam!) Remove the lid and fluff the quinoa with a fork.

Add all ingredients in Instant Pot, stir in Tahini dressing. Mix well and put in a pretty dish to serve. Taste great cold or hot.


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