Vegan Southwest Quinoa Bowls

By: Donna Kelly

Vegan Southwest Quinoa Bowls
cuisine icon Cuisine
Modern
cuisine icon Course
Main Course
cuisine icon Difficulty
Easy
cuisine icon Duration
15-30 min
cuisine icon Diet
Dairy Free, Low Carb, Low Fat, Low Sodium, Vegan, Vegetarian
cuisine icon Cooking Technique
Pressure Cook, Sauté
cuisine icon Keywords
15-30 min, 4-6 servings, bell pepper, black beans, contributed, cook 15 min, dairy free, diced avocado, Donna Kelly, easy, extra-virgin olive oil, fresh cilantro, green onions, ground cumin, guacamole, instant pot, instant pot quinoa recipes, instant pot recipe, instant pot vegan quinoa bowls, instant pot vegan recipe, instant pot vegetarian recipes, lime wedges, low carb, low fat, low sodium, main course, modern, onion, prep 5 min, pressure cook, quinoa recipe, salsa, salt, sauté, shredded lettuce, uncooked quinoa, vegan, vegan recipes, vegetarian, water

prep icon Prep Time
5 min
cook icon Cook Time
15 min

serving icon Servings
4-6 servings
Ingredients
  • 1 teaspoon extra-virgin olive oil
  • 1/2 onion
  • 1 bell pepper
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 cup uncooked quinoa
  • 1 cup salsa
  • 1 cup Water
  • 15 ounces black beans
  • Diced avocado
  • Guacamole
  • fresh cilantro
  • green onions
  • salsa
  • Lime wedges
  • Shredded lettuce
Instructions
  • Turn Instant Pot® to Normal Sauté. Add oil and let heat for 1–2 minutes. Add the onion and bell pepper and cook until they start to soften, 2–3 minutes. Stir in salt and cumin and cook for 1 minute. Press Cancel. Add the quinoa, salsa, and water; stir. Place lid on pot and lock into place to seal. Press the Rice button. Let the pressure release naturally, to make sure the quinoa completely absorbs the liquid.
  • Fluff the quinoa with a fork and stir in the beans. Serve warm, with desired toppings.
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