Instant Pot Mexican Quinoa And Black Beans Recipes
INSTANT POT MEXICAN QUINOA AND BLACK BEANS
Flavorful quinoa with salsa, black beans and sliced avocado. A fast and easy meatless meal or an amazing side dish.
Provided by 365 Days of Slow and Pressure Cooking
Categories Meatless
Time 30m
Number Of Ingredients 11
Steps:
- Add water to the Instant Pot. Sprinkle in the quinoa. Dump in the black beans and top the beans with the salsa. Add in the bay leaf, cumin, salt and garlic powder.
- Cover the Instant Pot and secure the lid. Make sure the valve is set to sealing. Set the manual pressure cook button to 1 minute. When the time is up let the pot sit for 10 minutes then move the valve to venting. Remove the lid.
- Gently stir in the lime juice.
- Scoop the quinoa onto plates and top with avocado slices and any other options you like.
Nutrition Facts : Calories 280 calories, Sugar 3.1 g, Sodium 783.9 mg, Fat 2.1 g, SaturatedFat 0.2 g, TransFat 0 g, Carbohydrate 50.5 g, Fiber 3.8 g, Protein 12.2 g, Cholesterol 0 mg
INSTANT POT® MEXICAN QUINOA
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.
Provided by Misty Noelle
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- 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.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 66 g, Fat 14.2 g, Fiber 16.2 g, Protein 16 g, SaturatedFat 2 g, Sodium 1245 mg, Sugar 5.6 g
INSTANT POT MEXICAN QUINOA RECIPE BY TASTY
Here's what you need: quinoa, black beans, sweet corn, olive oil, garlic, green chiles, medium onion, green bell pepper, tomato, paprika, cumin powder, whole cumin seeds, lemon, fresh cilantro, water
Provided by Sachi Agrawal
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Turn on the Instant Pot in sauté mode and add olive oil. After the oil heats up, add the whole cumin seeds and wait until the seeds sizzle.
- Then, add green chillies and garlic and stir for 1 minute. Once fragrant, add onion and saute for 2 minutes.
- Next, add bell pepper and saute until slightly softened. Then, add in tomatoes and cover with a lid for 3 minutes, or until the tomatoes have exuded a bit of juice and are soft.
- Next, add the quinoa, corn, and black beans, cover, and simmer for 2 minutes. Then, add spices (salt, paprika, and ground cumin) and stir. Close the lid and let the spices cook for 1 minute.
- Add the water and, after setting the Instant Pot to 'quinoa' mode, close the lid. Once the timer runs out and on natural pressure release, add lemon juice and garnish with cilantro
- Serve warm.
Nutrition Facts : Calories 243 calories, Carbohydrate 39 grams, Fat 6 grams, Fiber 6 grams, Protein 8 grams, Sugar 3 grams
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