Instant Pot Quinoa Taco Salad
Ingredients
The base ingredients
-
1½
cups
dry quinoa
-
1
tablespoon
nutritional yeast (optional)
-
2
teaspoons
cumin
-
1
teaspoon
chili powder
-
½
teaspoon
onion powder
-
½
teaspoon
garlic powder
-
¼
teaspoon
turmeric
-
1⅓
cups
water or vegetable broth
-
10
ounces
canned diced tomatoes and green chilies (with juices)
-
15
ounces
canned black beans (drained)
-
¼
teaspoon
salt
Optional add-ins
-
1
medium
bell pepper (diced)
-
1
cup
frozen corn (thawed)
-
1
medium
tomato (sliced and diced)
-
¼
cup
fresh chopped cilantro
Instructions
- Rinse the dry quinoa in a fine sieve or colander and add it to the Instant Pot.
- Add the spices, nutritional yeast, cumin, chili powder, onion powder, garlic powder, turmeric, water or vegetable broth, canned tomatoes, black beans, and salt.
- Stir all ingredients together, lock the Instant Pot lid, and turn the vent to sealing.
- Cook on high pressure for 1 minute, which will take about 10 minutes to come to pressure.
- After the cooking time, allow a natural pressure release for about 10 minutes.
- Remove the lid, taste for seasonings, stir in optional add-ins, and serve.
Nutrition Facts (estimated)
Servings
5 servings
Calories
286
Total fat
4g
Total carbohydrates
51g
Total protein
14g
Sodium
463mg
Cholesterol
0mg
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