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Quintessential Quinoa

Highlights

Serves 6 with 295 calories per serving.
Prep Time 5 min
Saute Time 10 min
Pressure Building Time 10-15 min
Pressure Cook Time 1 min
Natural Release Time 10 min
Total Time 40 min

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 small red onion, diced
  • 1 red bell pepper, seeded and finely diced
  • 1 jalapeno pepper, seeed and finely diced (optional)
  • 3 garlic cloves, minced or pressed
  • 2 cups quinoa
  • Juice of 1 lime
  • 1.5 cups low-sodium vegetable broth or garlic broth
  • 1 can (15.5 oz) low-sodium black beans, with their juices
  • 1 can (14.5 oz) diced-tomatoes, with their juices
  • 10 ounce frozen corn kernels (optional)
  • 2 teaspoons fresh cilantro leaves
  • 1 teaspoon ground cumin
  • 1 teaspoon seasoned salt
  • 1 teaspoon chili powder
  • Crumbled cotija cheese or grated Parmesan cheese (optional)

Note: Red beans are fine too. Adds 30 calories.

Process

  • Wash quinoa in cold water for 90 seconds and strain
  • Add oil, hit saute. Wait 3 minutes for oil to heat
  • Saute onion, bell pepper and jalapeno for 5 minutes (until lightly softened)
  • Saute garlic for 1 minute
  • Add quino and toss until coated in veggies
  • Add everything and stir well
  • Pressure cook on high for 1 minute
  • Natural release for 10 minutes, followed up with quick release
  • Fluff with fork
  • Serve with optional cilantro and cheese

Storage

TBD

Feedback

TBD

References