Quinoa Salad

Costco-style
Serves 2 quarts
Ingredients
  • 1⅓ cup Quinoa, red and white mixed
  • ⅓ cup Red lentil dry
  • ⅓ cup Mung beans dry
  • ⅔ cup brown rice
  • 2½ cup water
  • ½ tsp salt
  • 1 Tbsp Olive, extra-virgin
  • 2 Tbsp Cilantro, fresh leaves and stems
  • ¾ cup English cucumber
  • 1 cup chopped kale
  • ¾ cup Red or green bell pepper
  • ¾ cup Roma tomato
  • ½ cup Scallion
  • 2 Tbsp Lemon juice, fresh
  • 2 fl oz Olive oil, extra-virgin
  • 2 Tbsp White vinegar
  • 1½ Tbsps sugar
  • 1 Black pepper, fresh ground
  • 1 Kosher salt
Directions
  1. Cook all grains in Instant Pot for 15 minutes on Rice Setting (press Rice button multiple times) with 3 cup water and 1/2 tsp of salt. Fast Release.
  2. Transfer quinoa to a rimmed baking sheet, drizzle with 1 Tbsp olive oil and toss and cool completely at room temperature.
  3. Put vinegar and lemon juice in a bowl and whisk in the olive oil (vinaigrette).
  4. Season with salt, pepper and additional vinegar and lemon juice or olive oil as needed.
  5. Place cooked and cooled quinoa in large serving bowl and toss to break up any clumps.
  6. Add tomatoes, cucumbers, scallions, bell peppers, lentils, mung beans, cilantro and kale plus vinaigrette and toss.
  7. Taste and season as needed with more vinaigrette, salt and pepper.