Mexican Quinoa
Mexican quinoa is a yummy way to enjoy quinoa inspired by the wonderful flavors of Mexican cuisine.
Equipment
- 1 Instant Pot optional
- 1 Large Wok or Wide Pan
Ingredients
- 1 ½ cup Quinoa rinsed clean
- 2 cup Water replace with broth
- 2 tablespoon Avocado Oil
- 1 medium Red or Yellow Onion peeled and finely chopped
- 1 medium Red Bell Pepper washed and finely chopped
- 5 Mushrooms washed and chopped
- ½ cup Yellow Corn
- 1 can Black Beans rinsed
- 1 cup Tomato Paste
- 2 ½ teaspoon Coriander Powder
- 1 ½ teaspoon Cumin Powder
- 1 teaspoon Paprika/Cayenne choose cayenne for a spicier option
- Salt to taste
- ½ cup Salsa optional
- ½ cup Shredded Mexican Cheese optional
Instructions
- Add the rinsed quinoa and water/broth to the inner pot. Close the lid and set the valve to "closed" setting. Press the "pressure cook" option and set the time to 2 minutes. Let the steam naturally release or at least for 15 minutes before changing the valve to "venting" position.
- When the quinoa is cooking, heat a large pan and add the avocado oil. Once hot, add the onions, garlic and cook for 5 minutes.Then add the bell pepper, corn and mushrooms. Season with salt. Cook for another 5 minutes.
- Add the spices, tomato sauce and green chile. Mix well and let it cook for 5-7 minutes.Add some water if required. Season with some more salt if required.Now mix in the cooked quinoa and the salsa if using. Make sure all of the quinoa is coated with the sauce. Season again per taste.Top with the cheese.
- Serve hot topped with cilantro and a side of avocado, sour cream, tortilla chips etc.