Mexican Quinoa

Quinoa is high in protein and low in carbohydrate—making it an ideal health food. When it’s combined with black beans, vegetables, and Mexican seasonings—and topped with a little salty cheese—you won’t even think about the fact that it’s good for you.

PREP TIME: 25 minutes

FUNCTION: Sauté (Normal); Pressure/Manual (High)

CLOSED POT TIME: 15 minutes

TOTAL TIME: 40 minutes

RELEASE: Quick

SERVES: 4

• 2 tablespoons olive oil
• ½ cup coarsely chopped onion
• ½ cup coarsely chopped yellow sweet pepper
• 1 medium jalapeño pepper, seeded and finely chopped
• 2 cloves garlic, minced
• ½ teaspoon salt
• 1¾ cups chicken or vegetable broth
• 1 cup uncooked white quinoa, rinsed and drained
• 1 15-ounce can black beans, rinsed and drained
• 1 cup coarsely chopped fresh tomato
• 1 tablespoon chili powder
• 2 tablespoons chopped fresh cilantro
• ½ cup crumbled queso fresco
• Lime wedges

PREP

Select sauté on the Instant Pot® and adjust to normal. Heat oil in pot; add onion, sweet pepper, jalapeño, garlic, and salt. Cook for 3 to 5 minutes or until softened, stirring frequently. Press cancel. Add broth, quinoa, beans, tomato, and chili powder. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select manual and cook at high pressure for 2 minutes. When cooking is complete, use a quick release to depressurize.

SERVE

Stir cilantro into quinoa mixture. Top with queso fresco and serve with lime wedges.