If you are looking for a quick recipe, try this Instant Pot Mexican Quinoa.  It cooks in 2 minutes!  Don't have an Instant Pot?  That's ok!  You can cook it in your slow cooker on low for 3-4 hours.  Eat this recipe on its own or use to make burritos, nachos or on top of a salad.  Adjust the amount of heat in the recipe by adding more (or fewer) jalapenos. 





Ingredients:

1Tbsp. olive oil
⅓ can (28 oz.) crushed tomatoes
1 can (15 oz.) black beans, drained and rinsed
3/4 cup frozen sweet corn, rinsed in hot water
1-2 jalapeños, diced
1 large red bell pepper, diced
1 cup quinoa, washed
1 cup vegetable stock
1 tsp. cumin powder
1-2 tsp. cayenne pepper
2 tsp. Mexican seasoning
1 Tbsp. lemon juice
 
Optional:
½ cup cilantro, chopped (optional)
1 medium avocado, diced (optional)

Directions:

1. Turn Instant Pot on and select sauté mode.
2. Heat olive oil and add the crushed tomatoes and stir for a few seconds.
3. Add all other ingredients (except lemon juice, cilantro, and avocado) and stir well.
4. Press cancel on the Instant Pot and close the lid. Make sure the pressure valve is turned towards sealing. Put it on pressure cook mode (high) for 2 minutes. Let the pressure release naturally before opening the lid.
5. Add the lemon juice and fluff it with a fork.
6. Garnish with cilantro and avocado before serving.