Preparing on the stove: Bring 2 cups stock, quinoa, ½ teaspoon salt, oregano, garlic, and red pepper flakes to a boil. Reduce heat to low and cover. Cook for 15 minutes, or until quinoa has absorbed liquid.
Preparing in the Instant Pot: Place 1 cup of stock, quinoa, ½ teaspoon salt, oregano, garlic, and red pepper flakes in the Instant Pot. Place lid on the pressure cooker, be sure vent is sealed. Set cook time to 1 minute on high pressure. Once cook time has elapsed, let the pressure release naturally for 10 minutes, then do a quick release of pressure.
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. You can blanch green beans by bringing a large pot of water to a boil. Add in 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.
Prepare Quinoa Salad
In small bowl, combine the juice and zest of a lemon with 1 teaspoon salt, pepper, capers, and olive oil.
Toss the cooked quinoa, steamed green beans, spinach, cucumbers, roasted peppers, and lemon dressing together.
Refrigerate for 30 minutes or until ready to eat.
In place of spinach, arugula or other tender greens can be used.
Feel free to use cooked rice or orzo in place of the cooked quinoa.
If you like really spicy foods, increase the red pepper flakes to ½ teaspoon.
If the texture of capers is off-putting to you, blend your dressing instead of just whisking together. This will break down the capers and give the dressing amazing flavor without the concern of biting into a whole caper.
The salad can be eaten immediately, but is best after several hours of refrigeration to let the flavors marry together.
This salad can be stored in the refrigerator for 4-5 days.