Instant Pot Mexican Quinoa Recipe By Tasty

Steps:

• In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
• Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.
• Add in black beans, corn, salt, and olive oil, and stir until combined.
• For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.
• Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.
• Portion out into 4 containers and refrigerate for up to 5 days.
• Enjoy!

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
• Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.

Steps:

• Turn on the Instant Pot in sauté mode and add olive oil. After the oil heats up, add the whole cumin seeds and wait until the seeds sizzle.
• Then, add green chillies and garlic and stir for 1 minute. Once fragrant, add onion and saute for 2 minutes.
• Next, add bell pepper and saute until slightly softened. Then, add in tomatoes and cover with a lid for 3 minutes, or until the tomatoes have exuded a bit of juice and are soft.
• Next, add the quinoa, corn, and black beans, cover, and simmer for 2 minutes. Then, add spices (salt, paprika, and ground cumin) and stir. Close the lid and let the spices cook for 1 minute.
• Add the water and, after setting the Instant Pot to 'quinoa' mode, close the lid. Once the timer runs out and on natural pressure release, add lemon juice and garnish with cilantro
• Serve warm.

Steps:

• Wash and strain quinoa and mung dal and set aside.
• Press 'Saute' mode on Instant Pot.
• Add avocado oil, dry chili pepper, cinnamon stick pieces, cloves, cumin seeds, and mustard seeds.
• Once heated, the mustard seeds will 'pop.' At this point, add the washed and strained quinoa and dal.
• Add water, salt and turmeric and mix well. Once done, close the lid on the IP.
• Press 'Cancel' and then 'Multigrain'. Set time to 12 min.
• Move valve to 'Sealing' position and let cook.
• Serve hot.
• Enjoy!

Steps:

• Set IP to Saute mode.
• Heat avocado oil.
• Add chopped garlic, vegetables, quinoa, chili beans and spices.
• Saute for about 5 minutes, stirring occasionally.
• Add vegetable stock and stir well.
• Shut the IP lid. Change setting to Multigrain 9 minutes with valve in 'Sealing' position.
• When IP beeps, you can either manually vent, or allow for natural release of steam. Carefully open the lid. Taste and adjust spices accordingly.