Ingredients
4
4 servings
- •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
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 243
- Carbohydrate: 39g
- Fat: 6g
- Fiber: 6g
- Protein: 8g
- Sugar: 3g
Related Recipes
Instant Pot Mexican Quinoa
One-Pot Mexican Quinoa
Mexican Quinoa with Creamy Chicken and Vegetables
One-Pan Mexican Quinoa
One-Skillet Mexican Quinoa
Spanish-Style Quinoa
Mexican-Inspired Quinoa
Easy Mexican Quinoa
Amazing Mexican Quinoa Salad
Quinoa Chili
Mexican Quinoa Salad
