One pot, quick and easy, gluten free, vegan, oil free Mexican quinoa! Cooks in the Instant Pot in just 8 minutes. Makes the perfect side dish for taco night or as a filling in burritos / burrito bowls!
Ingredients for Instant Pot Mexican Quinoa
- 1 1/2 cups dry quinoa, rinsed
- 1/2 white or yellow onion diced
- 1 red bell pepper diced
- 1 cup black beans, drained and rinsed or 1 15 oz can
- 1 cup frozen corn
- 2 cups tomato sauce
- 2 cups veggie broth or water
- 2 tsp chili powder
- 1/2 tsp red pepper flakes
- 1/2 tsp ground cumin
- salt to taste- try about 1/2 tsp to start or use mushroom umami seasoning for extra flavor!
make Mexican Quinoa in 3 easy steps
- Saute the onion and bell pepper for 5 mins to soften.
- Add in the remaining ingredients and stir to combine.
- Put the lid on and pressure cook for 8 min, do a quick release when done.
Equipment Needed
- Instant Pot or other electric pressure cooker.
Method
- Heat up Instant Pot on the “saute” function. Once its hot, add in the onion and bell peppers and saute for 4-5 minutes til they start to soften. You can saute in water for oil free, or olive oil if you prefer.
- Add in the remaining ingredients and stir to combine.
- Put the lid on, set the valve towards “sealing” and press cancel to turn off “saute” mode. Press “pressure cook” and set the timer to 8 minutes. When the timer is up, let the pot sit for 5 minutes, then do a quick release.
- Make sure all pressure has released before carefully removing the lid. Fluff up the quinoa with a fork. Serve right away warm. This recipe freezes and reheats well for meal prepping.
Notes
For additional fiber and boost of protein, I like to sub 1/2 cup of the quinoa for 1/2 cup of red lentils.
In place of chili powder, cumin and red pepper flakes, I love to use Mrs. Dash southwest chipotle seasoning in this recipe. Use 3 tbsp as a replacement.
I love to make this recipe for meal prep. It freezes wonderfully and you can reheat it throughout the week in different meals!
Instant Pot Mexican Quinoa
One pot, quick and easy, vegan, wfpb, oil free mexican quinoa
Ingredients
Equipment
Method
- 1. Heat up Instant Pot on the "saute" function. Once its hot, add in the onion and bell peppers and saute for 4-5 minutes til they start to soften. You can saute in water or olive oil if you prefer.
- 2. Add in the remaining ingredients and stir to combine.
- 3. Put the lid on, set the valve towards "sealing" and press cancel to turn off "saute" mode. Press "pressure cook" and set the timer to 8 minutes. When the timer is up do a quick release.
- 4. Make sure all pressure has released before carefully removing the lid. Fluff up the quinoa with a fork. Serve right away warm. This recipe freezes and reheats well for meal prepping.
Notes
For additional fiber and boost of protein, I like to sub 1/2 cup of the quinoa for 1/2 cup of red lentils.
In place of chili powder, cumin and red pepper flakes, I love to use Mrs. Dash southwest chipotle seasoning in this recipe.