Instant Pot Mexican-Inspired Quinoa
By the Gracious Vegan
You can find lots of recipes for one-pot Mexican quinoa. But this one skips the oil and uses the Instant Pot! The result is a fluffy quinoa dish bursting with flavors and colors. It’s fun to put toppings on the table and let everyone build their own masterpiece!
Makes about 6.5 cups (5 servings)
Add all the ingredients to the Instant Pot and stir gently (see note for tomatoes – add them last on top). Lock the lid. Set the knob to “Sealing.” Use the “Pressure Cook,” “Manual,” or “High” mode and program for 2 minutes. Use a 10-minute Natural Release, then vent the steam and remove the Instant Pot lid.
1 cup quinoa, uncooked *
1 cup water or vegetable broth
1 small onion (red, yellow, or white), chopped
1 jalapeno, chopped (de-seeded for less heat)
3 garlic cloves, chopped
One 15-ounce can black beans, drained and rinsed
3/4 cup corn kernels
1/2 teaspoon salt or to taste
1/2 teaspoon cumin
1/2 teaspoon smoked paprika
1/4 teaspoon red chili flakes or to taste
Freshly ground black pepper to taste
(add the tomatoes last, on top, after you stir the other ingredients) One 14.5-ounce can diced tomatoes (fire-roasted preferred)
Open the pot, fluff the mixture with a fork. Add the following ingredients and stir gently.
2-3 tablespoons chopped cilantro
Juice of 1 lime
Serve immediately. Top with any or all of the following.
Diced avocado or guacamole
Salsa
Shredded lettuce or cabbage
Fresh chopped onions or pickled onions
Pickled or fresh jalapeño slices
* Note: Program your Instant Pot for 3 minutes if you are using red quinoa.
Timing: Under 30 minutes
Nutrition: per serving: 229 calories, 3g fat, 0g sat. fat, 42g carb., 123mg sodium, 7g fiber, 10g protein
Gluten-free