One Pot Mexican Quinoa Bowl (Instant Pot Adaptation)
This is a delicious, quick, and easy dish you can make in minutes using ingredients stocked in your freezer and pantry. In the Instant Pot, 6 qt.
Author: Sharon McRae
Ingredients
- ¾ cup water
- 16- oz. bag frozen fire roasted or sweet corn add frozen, no need to thaw first
- 16- oz. bag frozen mixed vegetables of choice add frozen, no need to thaw first
- 1 Tbs Mexican/Fajita/Taco spice blend
- 2 tsp garlic powder
- 1 can/carton Black Beans drained and rinsed (or 1 1⁄2 cups freshly cooked black beans)
- 1 cup quinoa rinsed well if not pre-rinsed
- 16- oz. jar Salsa salt-, oil-, sugar-free preferred
Instructions
- Add water, vegetables, spices, and beans in that order to the 6 qt Instant Pot and stir. Then layer quinoa and salsa on top; do not stir to prevent sticking to the bottom. Set to Manual for 1 min.
- Allow pressure to release naturally for 10 min, then quick release.
- Serve as is, over a salad or bed of steamed greens, or wrap in a tortilla, lettuce or collard leaf for a delicious burrito. Also great as a salad topping or over a baked potato or sweet potato.
Notes
Optional additions and toppings: Chopped onion or scallions, avocado, lime juice, cilantro, sliced jalapeño peppers, hot sauce, chipotle powder, smoked paprika, chili powder, cumin, oregano.
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