Description
A flavorful and easy Mexican-inspired quinoa dish made in the Instant Pot. This one-pot meal is perfect for a quick and healthy vegetarian dinner.
Ingredients
Scale
For the Mexican Quinoa:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup uncooked quinoa, rinsed
- 1 1/2 cups low-sodium vegetable broth
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn
- 1 can (14.5 oz) diced tomatoes with green chilies (undrained)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
Instructions
- Set the Instant Pot to Sauté mode. Heat the olive oil, then add the diced onion and cook for 2–3 minutes until softened.
- Stir in the garlic and cook for 30 seconds until fragrant.
- Add the rinsed quinoa, vegetable broth, black beans, corn, diced tomatoes with green chilies, cumin, chili powder, smoked paprika, salt, and pepper. Stir to combine.
- Cancel Sauté mode, secure the lid, and set the Instant Pot to Pressure Cook (Manual) on high for 1 minute.
- Allow a natural pressure release for 10 minutes, then carefully quick release any remaining pressure.
- Stir in the lime juice and chopped cilantro.
- Fluff with a fork and serve warm.
Notes
- Top with avocado, shredded cheese, or a dollop of sour cream for added flavor.
- Leftovers store well and make a great filling for burritos or taco bowls.
- To add heat, stir in diced jalapeños or extra chili flakes.
- Prep Time: 10 minutes
- Cook Time: 1 minute (plus time to pressurize and release)
- Category: Main Course, Side Dish
- Method: Pressure Cooking
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg
