• Boil water in a pot. Wash and rinse quinoa. Add salt and quinoa and cook as per package instructions. Let this cool completely.
  ½ cup Quinoa, Salt to taste
• If you are using canned lentils, skip this step. Otherwise, soak the lentil overnight for faster cooking. Add the soaked and drained lentil to salted 3 cups of boiling water and cook for 20 minutes until it becomes soft and cooked through completely. Drain and keep it aside. Let it cool completely.
  ½ cup lentil
• Meanwhile, prep all the veggies.
  ½ cup Red onions, 1 cup Cucumber, ½ cup Tomato, ½ cup Cilantro or Parsley
• Dressing 1: In a mixing bowl, add cooled quinoa and lentils, onion, cucumber, tomato, cilantro, lemon juice, and pepper and mix well until combined. This is an oil-free version of the salad.
  2 to 3 tablespoon Lemon juice, Pepper to taste
• For dressing 2, add lemon juice, green chilies, garlic cloves, coconut oil, and cilantro to a blender and blend it to a smooth paste.
  4 tablespoon Lemon juice, 1 to 2 Green chilies, 2 Garlic cloves, 2 tablespoon Coconut oil, ½ cup cilantro or parsley finely chopped, Pepper powder to taste.
• Dressing 2: In a mixing bowl, add the quinoa, lentils, onion, cucumber, tomato, cilantro, and the dressing and toss until well combined. Serve and enjoy.

How to cook quinoa in an instant pot?

• Add quinoa with ¾ cup of water to your Instant Pot and stir. Secure the lid by making sure the steam valve is in a sealed position. Pressure cook on high for 3 minutes.
• Once it beeps or the timer goes off, let the pressure release naturally for 10 minutes and then manually release any remaining pressure. Remove the lid and fluff the cooked quinoa with a fork. Use it in the recipe.