Recipe Instructions:
INGREDIENTS
4 g extra-virgin olive oil
55 g red onion , diced
119 g bell pepper , diced
3 g salt
2 g ground cumin
170 g quinoa , rinsed well
260 g prepared salsa
237 ml water
258 g cooked black beans , or 1 (15 oz.) can, drained and rinsed
Optional toppings: Avocado , guacamole, fresh cilantro, green onions, salsa, lime wedges, shredded lettuce
INSTRUCTIONS
Heat the oil in the bottom of the Instant Pot, using the "Saute" setting. Saute the onions and peppers until start to soften, about 5 to 8 minutes, then add in cumin and salt and saute another minute. Turn of the Instant Pot for a moment.
Add in the quinoa and water and stir well, making sure to scrape the bottom of the pot with a wooden spoon, to make sure nothing is stuck to the bottom. (This will trigger a burn error.) Add the salsa and beans on top without stirring again. Secure the lid and move the steam release valve to "Sealing."
Press the Rice button (which cooks at LOW pressure for 12 minutes) or press the Manual or Pressure Cook button, and cook at high pressure for 1 minute. Let the pressure naturally release for 15 minutes when the cooking cycle is complete, to let the quinoa finish cooking, without burning to the bottom of the pot. When the screen reads L0:15, move the steam release valve to Venting to release any remaining pressure.
When the floating valve in the lid has dropped, it's safe to remove the lid. Fluff the quinoa with a fork, then serve warm with any toppings you love, such as avocado, diced onions, salsa, and shredded lettuce.
Leftovers can be stored in an airtight container in the fridge for up to a week. You can quickly reheat on the stove top, or serve cold!
