Instant Pot Quinoa Taco Bowls
Ingredients
The base
-
1
cup
Quinoa, well rinsed
-
1 ¼
cup
Water
-
1
cup
Salsa
-
2
Tablespoons
Fresh Lime Juice
-
1
teaspoon
Garlic Powder
-
1
teaspoon
Oregano
-
1
teaspoon
Cumin
-
1
teaspoon
Chili Powder
-
1
teaspoon
Kosher Salt
-
¼
teaspoon
Pepper
-
1
(15 oz) can
Black Beans, drained & rinsed
-
1
(15 oz) can
Corn, drained
Garnishes
-
to taste
Cilantro
-
to taste
Avocado
-
to taste
Vegan Sour Cream
-
to taste
Jalapeño
-
to taste
Shredded Vegan Cheese
Instructions
- Rinse the quinoa thoroughly to remove any bitterness.
- Add all ingredients to the Instant Pot in the order listed without stirring.
- Seal the lid and set the steam release knob to the Sealing position.
- Select the Pressure Cook/Manual setting and set the timer for 2 minutes on high pressure.
- Once cooking is complete, let the pot sit for 15 minutes for natural release, then release any remaining pressure manually.
- Fluff the quinoa with a fork and serve with desired garnishes.
Nutrition Facts (estimated)
Servings
5
Calories
261
Total fat
4g
Total carbohydrates
45g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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