A vegan, gluten free Mexican-inspired quinoa recipe that you can make in less than 30 minutes. Healthy, filling & delicious.
-Onion - Limes - Vegetable oil - Salt and pepper - Peppers - White quinoa - Tomatoes - Black beans - Coriander and Cumin - Vegetable broth - Corn
Heat oil and add the onion, peppers, cumin, and coriander until translucent. Stir in the garlic and cook for 30 seconds.
Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a stir.
Pour in the cooking liquid, and stir to make sure all ingredients are thoroughly combined.
Select Manual/Pressure Cook to cook on high for 1 minute. Let the pressure naturally release for 8-10 minutes.
Fluff it with a fork. Garnish with avocados, black beans, and cilantro. Serve while still hot and delicious.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.