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:
- Turn Instant Pot on and select sauté mode.
- Heat olive oil and add the crushed tomatoes and stir for a few seconds.
- Add all other ingredients (except lemon juice, cilantro, and avocado) and stir well.
- 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.
- Add the lemon juice and fluff it with a fork.
- Garnish with cilantro and avocado before serving.
