Preparing on the stove: Bring 2 cups of broth, quinoa, and ½ teaspoon salt, to a boil. Reduce heat to low and cover. Cook for 15 minutes, or until quinoa has absorbed liquid. Once cooked, fluff the quinoa with a fork. Allow the quinoa to cool to room temperature.
Preparing Quinoa in the Instant Pot: Place 1 cup of broth, quinoa, and ½ teaspoon salt in the Instant Pot. Place the lid on the pressure cooker, and be sure the lid is sealed. Set cook time to 1 minute on high pressure. Once cook time has elapsed, let the pressure release naturally for at least 10 minutes. Once pressure has been released, fluff the quinoa with a fork. Allow the quinoa to cool to room temperature.
How to Prepare Green Beans
Place fresh green beans in a microwave-safe bowl and add in ¼ cup water. Microwave for 4 minutes or until beans are just tender. Alternatively, blanch green beans by bringing a large pot of water to a boil. Once boiling, add the green beans and boil for 1-2 minutes and then immediately transfer to a bowl of ice water to stop the cooking process. Allow beans to cool and then drain off water and pat dry before adding to the salad.
Quinoa Salad
Toss the cooked quinoa with the zest of a lemon, the juice of the lemon, olive oil, and salt. Add in the green beans, spinach, cucumbers, and roasted peppers, and toss to coat.
Cover and refrigerate for at least 30 minutes prior to serving.
Notes
Spinach: In place of spinach, arugula can be used. Quinoa: Use any color of quinoa OR feel free to use cooked rice or orzo in place of the cooked quinoa. Serving: The salad can be eaten immediately but is best after several hours of refrigeration to let the flavors marry together. Storage: This salad can be stored in the refrigerator for 4-5 days.