Instant Pot Quinoa Burrito Bowls
Ingredients
The base
-
1
cup
quinoa
-
1
cup
prepared salsa
-
1 ½
cups
water
-
1
can (15 oz.)
black beans
Vegetables
-
½
red onion
diced
-
1
red bell pepper
diced and seeds removed
Seasonings
-
1
teaspoon
extra-virgin olive oil
-
½
teaspoon
salt
-
1
teaspoon
ground cumin
Optional toppings
-
to taste
Avocado
-
to taste
guacamole
-
to taste
fresh cilantro
-
to taste
green onions
-
to taste
lime wedges
-
to taste
shredded lettuce
Instructions
- Sauté the onion and bell pepper in olive oil using the Instant Pot for about 5 minutes until softened.
- Add cumin and stir briefly until fragrant.
- Press Off/Cancel and pour in the water, scraping the bottom of the pot to avoid burning.
- Rinse the quinoa under running water until clear.
- Add the rinsed quinoa and salt to the pot and stir well.
- Layer the black beans and salsa on top without stirring.
- Secure the lid and set the steam release valve to Sealing.
- Cook at high pressure for 1 minute, allowing about 10 minutes for the pot to pressurize.
- After cooking, let the pressure naturally release for 15 minutes.
- Release any remaining pressure and fluff the quinoa with a fork.
- Serve warm with your choice of toppings.
Nutrition Facts (estimated)
Servings
4
Calories
163
Total fat
2g
Total carbohydrates
28g
Total protein
6g
Sodium
294mg
Cholesterol
0mg
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