Instant Pot Quinoa Bowl
Easy one pot Mexican quinoa bowl- Healthy, hearty and full of good stuff! Super Nutritious, Vegan, perfect for a quick lunch or a light dinner
Servings 4
Calories 248kcal
Equipment
Ingredients
- 1 Cup Quinoa Uncooked,Washed
- 1 Cup black beans Canned or pressure cooked
- 1 cup Bell Peppers Red, Green & yellow, Diced
- 1 cup Corn Kernals
- ½ cup Enchilada Sauce
- 1 Cup Water
- 1 tablespoon Olive Oil optional
- Salt if needed
Instructions
- Add the Bell Peppers,Corn Kernals,Cooked Black Beans & Quinoa to the inner pot of the instant pot.
- Add Salt ,Water, and Enchilada Sauce. Give it a stir.
- Close the lid and select PRESSURE COOK for 4 minutes on HIGH pressure with the pressure valve in the sealing position.
- 5 NPR- After 4 minutes of pressure cooking are over,Let the pressure release naturally for 5 minutes, after which quick release the pressure.
- Open the pot,Fluff the quinoa with a fork and serve hot.
Video
Notes
Serving
Here is what I do, especially when I am serving my whole family. I add small bowls filled with a lot of toppings and people make their own bowls- Sour Cream or Greek Yogurt
- Shredded Lettuce
- Diced Avocado
- Onions & Jalapenos
- Cheese
- Lemon Wedges
- Smoked Paprika
Nutrition
Calories: 248kcal | Carbohydrates: 39g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 432mg | Potassium: 450mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1374IU | Vitamin C: 49mg | Calcium: 39mg | Iron: 3mg