Instant Pot Mexican Quinoa Recipe
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Foolproof Living · by Aysegul Sanford★ 5.0 (3)

Instant Pot Mexican Quinoa Recipe

NUTRITION · PER SERVING25M COOK
CAL 24%·PRO 36%
CARBS 73G60% OF CAL
16G FIBER0G ADDED11G INTRINSIC46G OTHER11G TOTAL SUGAR
FAT 17G31% OF CAL
2G SAT14G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A quick one-pot Instant Pot Mexican quinoa with beans, corn, and aromatic spices served as a plant-protein-packed bowl. Top with avocado and salsa for a complete vegan dinner.

mainmexicangrain bowlbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • 1 tablespoon vegetable oil
  • 1 medium-sized onion (chopped)
  • 2 small bell peppers (chopped (or 2 jalapeno peppers, seeded and chopped))
  • 1 teaspoon ground cumin
  • ½ teaspoon ground coriander
  • 2 cloves of garlic (peeled and minced)
  • 1 cup of white quinoa (rinsed and drained)
  • 1 (15 oz.) can black beans, drained and rinsed
  • 1 can corn (rinsed (1 to 1 1/2 cups of fresh or frozen corn would also work))
  • 1 can (15 oz. diced tomatoes, with all their juices)
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup water or vegetable broth
  • ¼ cup fresh cilantro (chopped – plus more as a garnish)
  • 1 ripe avocado
  • 1 lime (cut into wedges)
  • Pickled vegetables (optional)
  • A handful of pumpkin seeds (optional)
PREP
5M
SODIUM
704MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.