One 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:

• Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
• Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
• Fluff quinoa with a fork. Stir in cilantro and lime juice.

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.