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 can black beans , 15 ounce
- 1 can fire-roasted diced tomatoes , 14.5 ounce
- 0.75 cups corn kernels
- 0.75 teaspoons salt , or to taste
- 0.5 teaspoons ground cumin
- 0.5 teaspoons smoked paprika
- 0.25 teaspoons chili powder
- 0.13 teaspoons 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
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1
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.
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2
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.
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3
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.
Nutrition Facts
Per serving
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