Weeknight Mac and Cheese
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
4-6 servings
|
Ingredients
Vegan Southwest Quinoa Bowls
- 1 teaspoon extra-virgin olive oil
- 1/2 onion diced
- 1 bell pepper seeded and diced
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 cup uncooked quinoa rinsed
- 1 cup salsa of choice
- 1 cup Water
- 15 ounces black beans
1 can drained and rinsed,
Toppings
- Diced avocado
- Guacamole
- fresh cilantro
- green onions
- salsa
- Lime wedges
- Shredded lettuce
Ingredients
Vegan Southwest Quinoa Bowls
Toppings
|
|
Instructions
- Turn Instant Pot® to Normal Sauté. Add oil and let heat for 1–2 minutes. Add the onion and bell pepper and cook until they start to soften, 2–3 minutes. Stir in salt and cumin and cook for 1 minute. Press Cancel. Add the quinoa, salsa, and water; stir. Place lid on pot and lock into place to seal. Press the Rice button. Let the pressure release naturally, to make sure the quinoa completely absorbs the liquid.
- Fluff the quinoa with a fork and stir in the beans. Serve warm, with desired toppings.
Take the pressure out of the old “what’s for dinner” rut with 101 easy recipes to use in your Instant Pot.®
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All recipes were created using the Instant Pot® Duo Plus 6 Quart.
Author Bio:
Donna Kelly, a dedicated food fanatic and recipe developer, is the author of several cookbooks including Quesadillas, 101 Things to do with a Tortilla, French Toast, Virgin Vegan Everyday Recipes, 200 Appetizers, and 101 Things to do with a Toaster Oven. She lives in Salt Lake City, Utah.
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