Instant Pot Quinoa with Zucchini and Lemon
Instant Pot Zucchini and Lemon Quinoa is a 1 minute quick and easy summer side dish or salad. A burst of lemon and savory dill make this simple dish light, bright, and refreshingly delicious.
Servings: 6 servings
Calories: 79kcal
Ingredients
- 2 teaspoons extra-virgin olive oil
- 1 zucchini halved lengthwise and sliced
- 1 1/4 teaspoon fine sea salt divided
- 1 1/4 cup quinoa
- 1 1/4 cup water
- 1/2 cup chopped fresh dill
- 2 tablespoons lemon juice plus zest from 1 lemon
- Crumbled feta cheese for serving optional
Instructions
- Into the bowl of an Instant Pot or pressure cooker, add the olive oil, chopped zucchini, salt, rinsed quinoa, and water.
- Secure the lid on the Instant Pot and be sure the valve is set to "sealing". Select manual high pressure and cook for 1 minute. Allow the pressure to release naturally.
- Once the Instant Pot has naturally released the pressure, remove the lid and fluff the quinoa with a fork. Toss with the lemon juice, zest, and fresh dill.
Notes
Refrigerate leftovers for a delicious salad drizzled with olive oil.
Nutrition
Serving: 1g | Calories: 79kcal | Carbohydrates: 10g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Cholesterol: 4mg | Sodium: 492mg | Fiber: 2g | Sugar: 1g