Place the inner pot inside the Instant Pot. Plug it in. Wash the Quinoa under cold running water.

Add washed quinoa and 1 cup frozen mukamame beans in the pot. Add 1 cup water and little salt and pepper to it. Close the Lid. Set the Valve to Sealing. Press the Manual / Pressure Cooker Mode and set on HIGH/MORE. Set the time for 2 MINUTES. When the Time is up, follow NPR (natural pressure release). Open the lid carefully. Fluff up the Quinoa gently with a fork or spoon.

Let it cool down before you make a salad out of it. You can make it ahead of time and refrigerate. I refrigerated mine for 2 minutes and it was ready to be used.

Meanwhile Make your ASIAN PEANUT DRESSING.

Take a high speed blender. Add all the ingredients as mentioned under the Asian dressing. Blend on high speed till you get a smooth sauce. You may dilute it a little bit with water. It is a pretty thick sauce.

Take a large bowl and add cold quinoa+beans mix. Add either the rainbow slaw mix or chopped cabbage & carrots mix plus some small broccoli florets. Add dry roasted nuts and the fresh herbs. Pour the Asian Salad Dressing and Toss it together. The salad is ready.

You will love making Lettuce Wraps with this Salad. We ate it for our sncak yesterday and I packed it for my girls lunch today.

To make Lettuce Wraps, use a large ice burg lettuce and wash it thoroughly. Dry it and cut into 2 halves. Separate the leaves. Take a lettuce leaf and place some asian salad in between. Roll it up and crunch on it. It is just out of this world

Pack the Salad and lettuce leaves separately. They can make their own wraps at the school. How cool is that?