Place quinoa, water, salt, and olive oil in the Instant Pot. Scatter corn on top.
Place a steamer rack in the Instant Pot. Place the salmon filets on the rack.
Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 1 minute. When cook time is complete, let the pot release pressure naturally for 5 minutes, and then release all remaining pressure.
Meanwhile for the Vinaigrette, blend together lime juice, olive oil, cilantro serrano, and salt and set aside.
Remove the salmon from the Instant pot and shred into large pieces.
Rinse the quinoa under cold water to stop it from continuing to cook in the residual heat.
Place salmon, quinoa, red onions, cabbage, carrots, cilantro, and peanuts in a serving bowl.
Toss with the vinaigrette. Scatter the cilantro on top and serve.
TIPS & TRICKS
Be absolutely sure to rinse the quinoa, even if the box says it is pre-rinsed.
Don't skip on adding the little bit of butter/oil while cookign quinoa, as it can stick to the pot.
If you plan to double the recipe, use 1.75 cups of water. Everything else, including cooktimes will stay the same.
You can use rotisserie chicken or steamed shrimp with this recipe as well.
Quinoa Salad | Instant Pot Quinoa Salad With Salmon https://twosleevers.com/quinoa-salad-with-salmon/