Split Pea Soup
Quintessential Quinoa
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You’re about to meet one of your favorite new dishes. Light, fluffy, and springy, quinoa is one of the healthiest seeds (that’s often mistaken for a grain) you can eat. And when paired with Tex-Mex flavors, it’ll make you want to dance. If you like, you can serve it topped with a dash of hot sauce or a small sprinkle of crumbled cotija or shredded low-fat cheese.
Photos by Aleksey Zozulya
Photos by Aleksey Zozulya
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
6 servings
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Ingredients
- 3 tbsp extra-virgin olive oil
- 1 small red onion diced
- 1 red bell pepper seeded and finely diced
- 1 Jalapeno pepper seeded and finely diced (optional)
- 3 garlic cloves minced or pressed
- 2 cups quinoa
- 1 1/2 cups low sodium vegetable broth or Garlic Broth (page 44 of the cookbook)
- Juice of 1 lime
- 1 can low-sodium black beans with their juices, 15.5-ounce
- 1 can no-salt-added diced tomatoes with their juices, 14.5-ounce
- 1/2 package frozen corn kernels 10-ounce, optional
- 2 tsp fresh cilantro leaves plus more for garnish (optional)
- 1 tsp ground cumin
- 1 tsp seasoned salt
- 1 tsp chili powder
- crumbled Cotija cheese grated Parmesan cheese, or nutritional yeast, for garnish (optional)
Ingredients
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Instructions
- Add the oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the onion, bell pepper, and jalapeño (if using) and sauté for 5 minutes, until lightly softened. Add the garlic and sauté for 1 minute.
- Meanwhile, put the quinoa in a fine-mesh strainer and rinse under cold running water for 90 seconds; drain well.
- Add the quinoa to the pot and toss until coated in the veggies and oil.
- Add the broth, lime juice, black beans, tomatoes, corn (if using), cilantro (if using), cumin, seasoned salt, and chili powder. Stir well.
- Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 1 minute. When done, allow a 10-minute natural release followed by a quick release.
- Fluff the quinoa with a fork, stir, and serve topped with additional fresh cilantro and cotija cheese, Parmesan cheese, or nutritional yeast, if desired.
Recipe Notes
JEFF’S TIP: Want red kidney beans instead of black? Have at it! Calories will increase by about 30, carbs by about 7g, and protein by about 4g.
Per serving
Calories: 295
Fat: 6.3g
Carbs: 50.5g
Sodium: 330mg
Protein: 11.8g
Fiber: 8.3g
Sugars: 3.7g
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