Mexican quinoa that has been spiced with cumin, chili powder, and smoky paprika. The ideal meal for those hectic days is this quick Instant Pot recipe that only requires one pot. both gluten-free and vegan! Add some sour cream, salsa, or guacamole on top.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
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
- 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
Instructions
- 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.
Reviews
Good recipe easy to make
Only used 1/2 a jalapeño… everything else was spot on! 10 year old daughter loved it too
Love how easy this was to make. Very flavorful too.
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, I followed the recipe and loved it.
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
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!
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
very good. I would eat this a main dish. Even better the next day.
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 to be able to produce something like this on my own.
Excellent as written and probably my favorite quinoa dish I’ve made so far.
I was easy and turned out well. I added ground chicken while sauteing the onions.
I added some ground turkey and ate it with chips and cheese. It was delicious and filling!