Instant Pot Mexican Quinoa

Ingredients and Weight:

• Quinoa, 1 cup
• Vegetable broth, 2 cups
• Black beans, 1 can (15 ounces), rinsed and drained
• Corn, 1 cup (fresh or frozen)
• Bell pepper, 1/2 cup, chopped
• Onion, 1/2 cup, chopped
• Garlic, 2 cloves, minced
• Chili powder, 1 teaspoon
• Cumin, 1/2 teaspoon
• Salt and pepper, to taste
• Cilantro, 1/4 cup, chopped (for garnish)

Preparation Time:

5 minutes

Cooking Time:

15 minutes

Difficulty Level:

2 (simple)

Preparation Method Steps:

1. Rinse the quinoa in a fine-mesh sieve until the water runs clear.
2. Add the quinoa, vegetable broth, black beans, corn, bell pepper, onion, garlic, chili powder, cumin, salt, and pepper to the Instant Pot.
3. Secure the lid and set the valve to "sealing."
4. Cook on high pressure for 5 minutes.
5. Let the pressure release naturally for 10 minutes, then quick-release the remaining pressure.
6. Fluff the quinoa with a fork and stir in the cilantro.

Nutritional Information:

(Per serving)

• Calories: 250
• Fat: 5 grams
• Sodium: 350 milligrams
• Carbohydrates: 40 grams
• Protein: 10 grams

Dish Characteristics:

• Colorful and flavorful
• Healthy and satisfying
• Suitable for both vegetarians and meat-eaters
• Perfect side dish for any Mexican-inspired meal

User Comments:

• "This is a delicious and easy recipe! I love the combination of flavors." - Sarah M.
• "I made this for a party and it was a hit! Everyone loved it." - John H.
• "I'm a picky eater but I really enjoyed this dish. It's so flavorful." - Emily S.

Special Precautions and Tips:

• If you don't have an Instant Pot, you can cook the quinoa on the stovetop following the package directions.
• Add more vegetables to the dish for a boost of nutrition, such as carrots, zucchini, or tomatoes.
• You can also add shredded chicken or beef to the dish for a more filling meal.