Directions

1. Place tricolor quinoa in a fine mesh strainer. Rinse quinoa several times until water comes out clear.
2. Add quinoa to pressure cooker and add stock.
3. Close and lock lid, set pressure cooker to "multi grain", adjust time to 12 minutes, and press "start/stop".
4. When done, quick release and make sure all pressure is released before opening lid.
5. Whisk together olive oil, lemon zest, lemon juice, shallots, and mustard.
6. Carefully open lid and fluff quinoa with fork. Add parsley, cucumber, tomatoes, green onions, mint, sea salt, fresh ground black pepper, and stir.
7. Drizzle dressing over quinoa. Toss to mix well. Top with feta cheese crumbles.