Recipe By Misty Noelle
Rating
Published Mar 10th
Prep 15m Cook 15m Additional 10m Ready In 40m
Servings 4 servings Calories 442.1

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.

Recipe 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
  • ⅓ 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

Cooking Directions

  1. 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.
  2. 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.
  3. 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

  • Calories 442.1
  • Carbohydrate 66 g
  • Fat 14.2 g
  • Fiber 16.2 g
  • Protein 16 g
  • Saturated Fat 2 g
  • Sodium 1245 mg
  • Sugar 5.6 g

Reviews

  1. Love how easy this was to make. Very flavorful too.
  2. Dish was easy, I went by the recipe and found that it need way more salt but as they say it is easier to add salt than to take it away. I used it as a base for a taco bowl, it was delicious, very FILLING and i give a two thumbs up
  3. This is a very easy and delicious recipe. I diced up a large chicken breast and cooked it with the onion, garlic and pepper. I used Bush's Black Bean Fiesta and Rotel Mexican Style tomatoes because that's what I had on hand. I also substituted Greek yogurt for the sour cream. Other than those changes, - Read more ...
  4. This was a tasty and quick recipe. I used a dash of cayenne pepper for heat since I didn't have a jalapeno pepper. We ate it with some tortilla chips and a salad for dinner. Yum!
  5. Made this the other day. Very easy to make and very flavourful. The husband liked it so that’s good. I would recommend trying this
  6. My maiden voyage into the Instant Pot world and, as a recent widower, cooking was never high on my todo list. The one-pot nature of this helped and simply following the directions produced a really decent meal option for me. I've been into the power bowl type of meals, so it felt like an accomplishment - Read more ...
  7. Excellent as written and probably my favorite quinoa dish I've made so far.
  8. I was easy and turned out well. I added ground chicken while sauteing the onions.
  9. I added some ground turkey and ate it with chips and cheese. It was delicious and filling!

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