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Dump and Start Instant Pot Mexican Quinoa
Dump and Start Mexican Quinoa is super flavourful, healthy, and versatile.
Prep Time
5 mins
Cook Time
5 mins
Total Time
8 mins
Servings: 6
Calories: 226 kcal
Course:
Side Dish , Main Course
Cuisine:
American , Mexican
Ingredients
- 1 cup water
- 1 cup quinoa rinsed and drained
- 1 cup frozen peas defrosted
- 1 cup sweet corn kernels
- 15 oz (425g) black beans canned, drained and rinsed
- 1 bell pepper deseeded and chopped
- 2 green onions (spring onions), sliced
- pinch lemon zest
- 1/2 tsp chipotle paste optional
- 1/2 cup salsa
- Toppings: extra salsa, chopped cilantro (fresh coriander), lime slices
Instructions
Instant Pot Method:
- Add water to the bottom of the Instant Pot Insert.
- In a bowl, combine ingredients, from quinoa through chipotle, and then mix well.
- Add the mixture to the Instant Pot insert.
- Top the mixture with salsa.
- Place the lid on the Instant Pot and lock. Turn the valve to the sealing position (not venting) and select pressure cook / manual for 1 min.
- Once done, allow for a full natural pressure release. Then remove from the Instant Pot and serve with the suggested toppings.
Cup of Yum
Stovetop Method:
- Place 2 cups of water in a pot on the stovetop.
- Combine all ingredients, from quinoa through salsa, in a bowl and mix well.
- Add mixture to the pot.
- Bring to a boil and then reduce to a simmer. Cover the pot and let cook for 15-18 mins.
- Switch off the heat, open the lid and fluff the quinoa mixture.
- Place lid back on the pot let it stand for approx. 10 mins.
- Remove from the pot and serve with the suggested toppings.
Notes
- One serving contains 3 Blue Plan SmartPoints.
- Do remember to soak and drain your quinoa at least 30 mins before cooking. If you think the quinoa is not drained well, you can reduce the amount of water in the recipe by 1-2 tbsp.
- If you prefer your quinoa grains to be less separated, then add a bit more water to the Instant Pot.
- If making this for the kiddoes, feel free to omit the chipotle pepper.
- You can easily adapt this recipe to suit your taste. For example, use stock instead of water. Or add the chopped cilantro in before cooking.
Nutrition Information
Calories
226kcal
(11%)
Carbohydrates
41g
(14%)
Protein
11g
(22%)
Fat
2g
(3%)
Sodium
438mg
(18%)
Potassium
607mg
(17%)
Fiber
9g
(36%)
Sugar
4g
(8%)
Vitamin A
1015IU
(20%)
Vitamin C
39.5mg
(44%)
Calcium
54mg
(5%)
Iron
3.3mg
(18%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 226
% Daily Value*
| Calories | 226kcal | 11% |
| Carbohydrates | 41g | 14% |
| Protein | 11g | 22% |
| Fat | 2g | 3% |
| Sodium | 438mg | 18% |
| Potassium | 607mg | 13% |
| Fiber | 9g | 36% |
| Sugar | 4g | 8% |
| Vitamin A | 1015IU | 20% |
| Vitamin C | 39.5mg | 44% |
| Calcium | 54mg | 5% |
| Iron | 3.3mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.