Description
Mexican quinoa flavored with cumin, smoked paprika, and chili powder. This easy 1-pot meal is made in the Instant Pot® and is the perfect meal for those busy days. Vegan and gluten free! Top with guacamole, salsa, or some sour cream.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 jalapeno pepper, minced, or to taste
- 3 cloves garlic, chopped
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (14.5 ounce) can fire-roasted diced tomatoes
- ¾ cup corn kernels
- ¾ teaspoon salt, or to taste
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ⅛ teaspoon black pepper
- 1 cup dry quinoa
- 1 cup vegetable broth, or as needed
- 2 tablespoons chopped cilantro, or to taste
- 1 lime, juiced
- 1 avocado, diced
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil
- onion
- jalapeno pepper
- and garlic. Saute until onion is softened
- about 2 minutes. Add black beans
- tomatoes
- and corn; mix well. Season with salt
- cumin
- paprika
- chili powder
- and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
- Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer’s instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions
- 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 40 mins
Servings: 4