Name: Fall Quinoa Salad
Ingredients: 1 tablespoon preferred oil (avocado, coconut, olive); 2 teaspoons ground cumin; 2 teaspoons ground turmeric; 1 teaspoon ground garlic; 1 teaspoon ground onion; 1 teaspoon salt (plus more to taste once cooked); ½ teaspoon ground cinnamon; ½ teaspoon ground ginger; A pinch of saffron (about 15-20 threads, crushed); Freshly cracked pepper (to taste); 2 cups quinoa (rinsed thoroughly in a fine colander); 3 cups chicken broth (homemade or store-bought); 3 cups arugula; ½ cup unsweetened dried cherries; ½ cup slivered almonds; Easy Vinaigrette:; ¾ cup olive oil; ¼ cup champagne vinegar; 1 shallot; 1 tablespoon honey; Salt and pepper to taste

Use the sauté function of the pressure cooker to heat the oil.
Add all the spices and sauté briefly to release their flavors, then turn off the sauté function.
Add the quinoa and broth to the spices, and stir well to combine the spices, broth, and quinoa.
Close and seal the pressure cooker, setting it to high pressure for 1 minute.
It will take several minutes to build pressure but will count down once pressurized.
Turn off or unplug the pressure cooker once the timer notifies you that the minute is up.
Set a timer for 10 minutes to allow the pressure to release naturally.
While the quinoa is cooking, blend the vinaigrette ingredients together, or use your preferred store-bought dressing.
Quick-release any remaining pressure, then fluff the quinoa with a fork while transferring it to a large baking sheet to cool.
Serve the quinoa salad warm or cold with the arugula, dried cherries, and slivered almonds.
Toss the salad with the vinaigrette.
Enjoy the leftovers throughout the week, customizing your salad with different dried fruits, nuts, seeds, greens, or dressings to find your favorite combinations.

Fall Quinoa Salad

Fall Quinoa Salad

Ingredients

Quinoa:

Garnish:

Servings: 10-12

Instructions

Notes & Wine Advice

Nutrition Analysis:

————————————————————————————————–