This is my favorite way to eat quinoa! Easy + vegan + gluten free + ready in 20 minutes! Perfect for dinner, lunch, or meal prep. The best part? The entire recipe is made in your Instant Pot.
Tara’s Tips for Perfect Instant Pot Mexican Quinoa:
- Need topping ideas? Corn Salsa, Guacamole, Homemade Tomato Salsa, Roasted Tomatillo Salsa, cilantro, or simply a diced avocado!
- My FAVORITE way to eat this is stuffed in a pepper! YEP! Quinoa Stuffed Peppers
- Make this into a cheesy casserole: after done cooking in Instant Pot, pour into a casserole dish, top with cheese and bake!
- Leftovers? Great! Send them in the lunch boxes! Or make ahead on the weekend and reheat on a busy weeknight. Perfect for meal prep!
- Swap one can of diced tomatoes for the fresh tomatoes BUT do not add the additional juices.
- Black beans can be from a can or pre-cooked in your Instant Pot (Easy Instant Pot Black Bean recipe here)
Instant Pot Mexican Quinoa
May 12, 2020
: 4 servings
: Easy
This recipe for Instant Pot Mexican Quinoa is SO EASY! Gluten-free, vegan, oil-free, ready in minutes + healthy!
Ingredients
- 1 cup uncooked quinoa, thoroughly rinsed
- 1 cup diced onion
- 3 cloves garlic
- 1-2 diced jalapenos (to taste)
- 1 tsp salt
- cumin, oregano, black pepper: 1 tsp of each
- black beans: one can or 1 1/2 cups pre-cooked
- 1 cup diced tomatoes (sub one can without the juices)
- 2 cups water
- 2 cups frozen, canned, or fresh corn
Directions
- Step 1 Set Instant Pot to ‘Saute’, add onion, sprinkle onion with 1 tsp salt to prevent burning, saute for 5 minutes, add water in 1 tbsp increments if onions begin to stick.
- Step 2 Add garlic, saute an additional 1 minute
- Step 3 Add Jalapeno and all dry spices, saute an additional 1 minute. Add a tablespoon of water if the mixture begins to stick.
- Step 4 Press ‘Cancel’ on the Instant Pot, stir in the rinsed quinoa, tomatoes, corn, black beans, and water.
- Step 5 Place the lid on and lock the Instant Pot, Set the valve to ‘Seal’, press ‘Manual’ and set time for 5 minutes
- Step 6 Once timer goes off, allow pressure to release naturally. After 10 minutes, release any remaining steam and open the lid. Your quinoa is ready!
- Step 7 Transfer to a serving bowl, top with salsa, avocado, guacamole, cilantro, or any other Mexican topping you prefer. Place leftovers in an airtight container in the refrigerator for 7 days, reheat and enjoy!
❤Did you make this Instant Pot Mexican Quinoa? Leave a comment below! We love comments ❤
📸I love to see your creations! Follow me on Instagram @myvegetarianfamily and hashtag it #myvegetarianfamily
💌Be sure to subscribe here to my weekly emails for tips and recipes so that you never miss a veggie thing!
Very good! I had it with salsa and guacamole. The only problem I had was that it never came to pressure and then I got a burn notice. At that time, I opened up the InstantPot and it was done! Next time I will use more liquid.
Hi Barbara, I am so glad it worked out! Sometimes the burn notice happens on the Instant Pot when a piece of quinoa gets stuck on the side of the pot. Just something to look out for next time. Thanks for the rating! – Tara