Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1 small red onion (chopped)
  • 3 garlic cloves (chopped)
  • 1 jalapeno (chopped, de-seed for less heat)
  • 14.5 oz can fire roasted tomatoes
  • 3/4 cup corn kernels (I used frozen and added them to warm water for 5 minutes )
  • 15 oz can black beans (drained and rinsed)
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red chili powder (or to taste)
  • 3/4 teaspoon salt (or to taste)
  • 1/8 teaspoon black pepper
  • 1 cup quinoa (uncooked, 180 grams, rinsed well, I usually rinse quinoa for 1-2 minutes)
  • 1-1.25 cups water or vegetable broth (use 1 cup if you want quinoa grains more separated)
  • 2-3 tablespoons chopped cilantro
  • 1 lime (juice of 1 lime)
  • 1 avocado (diced)

Instruction

  • Press the saute button on the Instant Pot. Once it displays hot, add oil to it and then add the chopped onion, garlic and jalapeño. Saute for 2 minutes until the onion is softened.
  • Add the black beans, fire-roasted crushed tomatoes and corn kernels. Mix well. I used frozen corn kernels and put them in warm water for 5 minutes before adding to the pot. [Please note if your IP has the problems of getting BURN message, do not add tomatoes at this point. Add everything else and add tomatoes at the very end. Do not stir after adding the tomatoes].
  • Add the spices – cumin, smoked paprika, chili powder. Also add the salt and black pepper and mix.
  • Add the quinoa and toss until well combined. Then add the water or vegetable broth and mix.
  • Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in the sealing position. Let the pressure release naturally.
  • Open the pot, fluff the quinoa with a fork. Add cilantro and lime juice.
  • Add in the diced avocados and serve Mexican Quinoa immediately. You may also top it with guacamole, salsa or some sour cream!