Quintessential Quinoa


  • 3 tbsp extra-virgin olive oil
  • 1 small red onion
  • 1 red bell pepper
  • 1 Jalapeno pepper
  • 3 garlic cloves
  • 2 cups quinoa
  • 1 1/2 cups low sodium vegetable broth
  • Juice of 1 lime
  • 1 can low-sodium black beans
  • 1 can no-salt-added diced tomatoes
  • 1/2 package frozen corn kernels
  • 2 tsp fresh cilantro leaves
  • 1 tsp ground cumin
  • 1 tsp seasoned salt
  • 1 tsp chili powder
  • crumbled Cotija cheese
  • Add the oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the onion, bell pepper, and jalapeño (if using) and sauté for 5 minutes, until lightly softened. Add the garlic and sauté for 1 minute.
  • Meanwhile, put the quinoa in a fine-mesh strainer and rinse under cold running water for 90 seconds; drain well.
  • Add the quinoa to the pot and toss until coated in the veggies and oil.
  • Add the broth, lime juice, black beans, tomatoes, corn (if using), cilantro (if using), cumin, seasoned salt, and chili powder. Stir well.
  • Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 1 minute. When done, allow a 10-minute natural release followed by a quick release.
  • Fluff the quinoa with a fork, stir, and serve topped with additional fresh cilantro and cotija cheese, Parmesan cheese, or nutritional yeast, if desired.
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