Can I make this recipe without an Instant Pot?

Absolutely! For stovetop preparation, sauté the aromatics in a large pot, add remaining ingredients except avocado, cilantro, and lime, then bring to a boil. Reduce heat, cover, and simmer for about 15-20 minutes until quinoa is tender and liquid is absorbed. Finish with fresh ingredients as directed.

My quinoa turned out mushy. What went wrong?

This typically happens when there's too much liquid or overcooking. Try reducing the liquid to 1 cup exactly and ensure you're using a true natural release without opening the valve early. Also, different quinoa brands may vary slightly in cooking time.

Can I use dried beans instead of canned?

I wouldn't recommend using uncooked dried beans in this recipe as they require much longer cooking times than quinoa. If you want to use home-cooked beans, prepare them separately first, then add them to this recipe in place of canned beans.

Is there a substitute for cilantro if I don't like it?

Absolutely! Fresh parsley makes a great substitute if you're among those who find cilantro tastes soapy. You could also use fresh basil for a different but complementary flavor profile, or simply omit the herbs altogether.

Instant Pot Mexican Quinoa Recipe

Name: Instant Pot Mexican Quinoa Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 small red onion, chopped; 3 garlic cloves, chopped; 1 jalapeño, chopped (de-seeded for less heat); 14.5 oz can fire-roasted tomatoes; 3/4 cup corn kernels (frozen; soak in warm water for 5 minutes before use); 15 oz can black beans, drained and rinsed; 1/2 teaspoon cumin powder; 1/2 teaspoon smoked paprika; 1/4 teaspoon red chili powder (adjust to taste); 3/4 teaspoon salt (or to taste); 1/8 teaspoon black pepper; 1 cup quinoa, uncooked (180g, rinsed well for 1-2 minutes); 1-1.25 cups water or vegetable broth (use 1 cup for separated quinoa grains); 2-3 tablespoons chopped cilantro; Juice of 1 lime; 1 avocado, diced

Description

This Instant Pot Mexican Quinoa is a hearty, flavorful, and nutrient-packed recipe that’s perfect for a quick meal or meal prepping. With a mix of protein-rich quinoa, black beans, sweet corn, fire-roasted tomatoes, and bold Mexican spices, this dish is as delicious as it is wholesome. Topped with fresh cilantro, lime juice, and creamy avocado, it’s a simple one-pot recipe that’s ready in just 30 minutes! Whether served as a main dish or a side, it’s a surefire way to please your taste buds.

Ingredients

Units Scale

Base:

1 tablespoon olive oil
1 small red onion, chopped
3 garlic cloves, chopped
1 jalapeño, chopped (de-seeded for less heat)
14.5 oz can fire-roasted tomatoes
3/4 cup corn kernels (frozen; soak in warm water for 5 minutes before use)
15 oz can black beans, drained and rinsed

Spices and Seasoning:

1/2 teaspoon cumin powder
1/2 teaspoon smoked paprika
1/4 teaspoon red chili powder (adjust to taste)
3/4 teaspoon salt (or to taste)
1/8 teaspoon black pepper

Grain:

1 cup quinoa, uncooked (180g, rinsed well for 1-2 minutes)

Liquids:

1–1.25 cups water or vegetable broth (use 1 cup for separated quinoa grains)

Garnish:

2–3 tablespoons chopped cilantro
Juice of 1 lime
1 avocado, diced

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Instructions

Sauté the Aromatics
Press the sauté button on the Instant Pot. Once it displays “HOT,” add the olive oil, then stir in the chopped red onion, garlic, and jalapeño. Sauté for about 2 minutes until the onion softens and becomes translucent.
Add Veggies and Beans
Stir in the black beans, fire-roasted tomatoes, and corn kernels. Mix everything well. If your Instant Pot tends to display a “BURN” message, set aside the tomatoes and add them on top of the other ingredients without stirring.
Season the Mixture
Sprinkle in the cumin, smoked paprika, red chili powder, salt, and black pepper. Thoroughly mix the spices to coat the vegetables and beans.
Add Quinoa and Liquid
Pour the rinsed quinoa into the pot and mix to combine. Then, add water or vegetable broth and mix again. Ensure the quinoa is evenly covered by the liquid.
Cook in the Instant Pot
Close the pot with its lid and set the pressure valve to the sealing position. Press the manual or pressure cook button and cook on high for 1 minute. Allow the pressure to release naturally before opening the lid.
Finish the Dish
Fluff the quinoa with a fork to separate the grains. Stir in the chopped cilantro and lime juice. Top with diced avocado and serve warm. For additional toppings, you can add guacamole, salsa, or sour cream.

Notes

For toasted quinoa flavor, dry-toast it in a skillet for 2-3 minutes before cooking.
To make this recipe less spicy, deseed the jalapeño or skip the chili powder entirely.
Feel free to swap avocado with guacamole or skip it completely for a lighter option.
If using canned tomatoes with added liquid, reduce the amount of water or broth slightly to prevent excess moisture.

Nutrition

Serving Size: 1 Serving
Calories: 240kcal
Sugar: 4g
Sodium: 370mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 6g
Protein: 8g
Cholesterol: 0mg