Instant Pot Mexican Quinoa Recipes

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INSTANT POT MEXICAN QUINOA RECIPE BY TASTY



Instant Pot Mexican Quinoa Recipe by Tasty image

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

1 cup quinoa, soaked overnight
½ cup black beans
¼ cup sweet corn
1 tablespoon olive oil
1 clove garlic, minced
2 green chiles
¼ medium onion, chopped
½ green bell pepper, chopped
⅔ tomato
1 teaspoon paprika
1 teaspoon cumin powder, roasted
1 tablespoon whole cumin seeds
½ lemon, juiced
fresh cilantro
2 cups water

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

INSTANT POT® MEXICAN QUINOA



Instant Pot® Mexican Quinoa image

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

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

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

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