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Mexican Quinoa
Ingredients
- 1 Tbsp olive or avocado oil
- 1 medium onion, chopped
- 2 small bell peppers
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 2 cloves garlic, minced
- 1 cup quinoa
- 1 15oz can black beans, drained & rinsed
- 1 cup corn kernels, fresh or frozen
- 1 15oz can diced tomatoes
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 cup water or vegetable broth
- 1/4 cup cilantro, chopped, plus more as a garnish
- Scallions, chopped
- Avocado, sliced
- Lime, cut into wedges
Instructions
- Turn Instant Pot to saute and add the oil.
- Once oil is hot but not smoking, add onion, peppers, cumin and coriander. Cook, stirring constantly, until onion is translucent, 3-4 minutes.
- Stir in garlic and cook 30 seconds.
- Add quinoa, beans, corn, tomatoes, salt & pepper and stir in.
- Pour in liquid, secure the lid, and pressure cook on high 1 minute.
- When cooking is done, let pressure naturally release for 8-10 minutes, then vent the steam and remove the lid.
- Add cilantro and stir in.
Notes
Garnish with cilantro, scallions, avocado, lime wedges, pumpkin seeds and your favorite hot sauce. Can substitute bell peppers for jalapenos or serranos for some extra heat. Great with fried eggs on top.