Ingredients
Method
- In your pressure cooker add the 2 cups quinoa and 2 1/2 cups water. Put the lid on, set the cook time for 5 minutes, natural pressure. If you are in a hurry to cool down the quinoa and get the salad made, line a baking sheet with parchment paper or a silpat mat and spread the hot quinoa out on it and put it in the fridge and it will cool down fairly quickly.
- Once the quinoa has cooled down transfer it to a large mixing bowl and combine with rest of ingredients. Chill before serving.
Notes
To make this recipe compliant to Chef AJ’s Ultimate Weight Loss Program – sub rinsed and drained black beans for the edamame, sub diced jicama for the almonds, leave out the coconut, sub grapes cut in half or pomegranate seeds for the currants.
If you don't have an electric pressure cooker -In a medium size sauce pan mix 4 cups water and quinoa, over a medium heat bring to a boil, reduce to a simmer, cover and cook 10-15 minutes or until all water has been absorbed. Set aside to cool.