DESCRIPTION:
This Southwest Quinoa Fiesta is an easy, dump-and-go Instant Pot meal packed with quinoa, black beans, corn, and fresh salsa. Vegan, oil-free and gluten-free, it cooks in just 3 minutes on high pressure with a natural release. Perfect for weeknight dinners, meal prep, and healthy plant based eating. No sautéing, no added oils and full of bold southwest flavor. And the best part, it freezes beautifully.
INGREDIENTS:
2 cups dry quinoa, rinsed and drained
2-15oz. can salt free black beans, rinsed and drained
2 1/2 cups of water
2 cups of corn
1 Tablespoon Benson’s salt free seasoning or your own favorite salt free seasoning
2 Tablespoon salt-free Taco seasoning (I use frontier)
1 Teaspoon ground cumin
2 cups fresh salsa
Optional Toppings:
Fresh cilantro, tortilla chips, avocado
PREPARATION:
1-Add everything to the Instant Pot, except for the optional toppings.
2-Place the lid on the Instant Pot, lock and make sure to seal the vent.
3-Select pressure cook/manual for 3 minutes.
4-Once done, allow the pressure to come down naturally. Carefully open the lid and gently fluff everything with a fork.
5-Place everything in a bowl and let it cool. If the quinoa seems a little bit wet, all that moisture will go away as the quinoa cools.
6-This recipe freezes really well, just make sure it’s completely cooled.
CHEF´S NOTE:
Check out my YouTube video for this recipe: Click Here
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