Instant Pot Mexican Quinoa

janet

Wfpb

Sharon McRae

¾ cup water

16-oz. bag frozen fire roasted or sweet corn (add frozen, no need to thaw first)

16-oz. bag frozen mixed vegetables of choice (add frozen, no need to thaw first)

1 Tbs Mexican/Fajita/Taco spice blend

2 tsp garlic powder

1 can/carton Black Beans, drained and rinsed (or 1 1⁄2 cups freshly cooked black beans)

1 cup quinoa, rinsed well if not pre-rinsed

16-oz. jar Salsa (salt-, oil-, sugar-free preferred)

Add water, vegetables, spices, and beans in that order to the 6 qt Instant Pot and stir. Then layer quinoa and salsa on top; do not stir to prevent sticking to the bottom. Set to Manual for 1 min.

Allow pressure to release naturally for 10 min, then quick release.

Serve as is, over a salad or bed of steamed greens, or wrap in a tortilla, lettuce or collard leaf for a delicious burrito. Also great as a salad topping or over a baked potato or sweet potato.

Optional additions and toppings: Chopped onion or scallions, avocado, lime juice, cilantro, sliced jalapeño peppers, hot sauce, chipotle powder, smoked paprika, chili powder, cumin, oregano.

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