Servings: 5
Equipment
- Instant Pot
Ingredients
- 1 tbsp Bragg Organic Extra Virgin Olive Oil
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 jalapeno, chopped, de-seed for less heat
- 14.5 oz can of fire roasted tomatoes
- 15 oz can black beans, drained & rinsed
- 1/2 tsp cumin powder
- 1/2 tsp Frontier Smoked Paprika Ground
- 1/4 tsp red chilip powder, to taste
- 3/4 tsp salt to taste
- 1/8 tsp black pepper to taste
- 1 cup quinoa, uncooked, rinsed well
- 1 1/4 cup water
- 2-3 tbsp chopped cilantro
- 1 lime (juice of )
- 1 avocado, diced
Instructions
- Press the saute button on the Insta Pot.
- Once it displays hot, add oil to it and then add the copped onion, garlic and jalapeno.
- Saute for 2 minutes until the onion is softened.
- Add the black beans & fire-roasted crushed tomatoes.
- Mix well.
- Add everything else and add tomatoes at the very end. Do not stir after adding the tomatoes.
- Add the spices - cumin, smoked paprika, chili powder. Also add the salt & black pepper mix.
- Add the quinoa and toss until well combined.
- Then add the water or vegetable broth and mix.
- Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in the dealing position. Let the pressure release naturally.
- Open the pot, fluff the quinoa with a fork.
- Add cilantro and lime juice.
- Add in the diced avocados and serve immediately.
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