Quintessential Quinoa
By :Jeffrey Eisner
instant pot recipes, quinoa recipes
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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
instant pot recipes, quinoa recipes
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Prep Time 5 minutes
Cook Time 35 minutes
Servings
6 servings
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)
Prep Time 5 minutes
Cook Time 35 minutes
Servings
6 servings
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)
instant pot recipes, quinoa recipes
Votes: 0
Rating: 0
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Instructions
  1. 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.
  2. Meanwhile, put the quinoa in a fine-mesh strainer and rinse under cold running water for 90 seconds; drain well.
  3. Add the quinoa to the pot and toss until coated in the veggies and oil.
  4. Add the broth, lime juice, black beans, tomatoes, corn (if using), cilantro (if using), cumin, seasoned salt, and chili powder. Stir well.
  5. 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.
  6. 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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