Instructions

• Rinse the quinoa under cold water until the water runs clear to get rid of that bitter stuff. Then add the quinoa and a little water to your pressure cooker.
• Lock the lid and hit the pressure cook button. Wait till you hear the valve hiss start—that’s your steam cue the pressure build has begun.
• Cook quinoa for about 1 minute under pressure, then let it release naturally for 10 minutes. That tender pull on the grains means you nailed it.
• While quinoa cooks, toss spinach, kale, blueberries, cherry tomatoes, walnuts, and almonds into a big bowl.
• Once quinoa’s done, fluff it with a fork and let it cool a bit before adding it to that salad mix.
• Whisk olive oil, apple cider vinegar, salt, and pepper in a small bowl and drizzle over the salad. Toss everything so the dressing coats all ingredients evenly.
• Right before serving, gently fold in the diced avocado so it stays fresh and creamy. Serve it up with a smile and a bit of pride.