Instructions

• Pour your quinoa or pasta into the pressure cooker with enough water to cover by an inch or so. Close the lid making sure the float valve is down and set the valve to seal pressure.
• Cook on high pressure following your package instructions. Usually quinoa takes about 1 minute at pressure plus natural release, pasta shells about 4-5 minutes. Use the quick release method when time is up to stop the cooking fast and avoid mushy bits.
• While that’s cooking, mix together olive oil, Dijon mustard, balsamic vinegar, salt, pepper, and garlic powder in a small bowl. This vinaigrette is what lifts the whole salad.
• Drain your quinoa or pasta in a colander and give it a rinse with cold water so it cools quickly. Then transfer it to a large serving bowl.
• Add your chopped bacon, sliced avocado, and diced cherry tomatoes into the bowl. Toss gently so you don’t mush the avocado up.