Quinoa is a perfect bowl base. I served this Instant Pot Mexican Quinoa with Black Beans topped with Orange Lime Chile Jackfruit, and garnished with avocado, lettuce, and tomatoes. Of course it’s fantastic in tacos for a quick and easy weeknight dinner.

How Much Protein Does Quinoa Have?

Quinoa is an official “superfood” and it’s naturally gluten-free and full of protein. Just 1 cup of quinoa has 8g of protein, 5g of fiber, and just over 200 calories.

Is Quinoa a Grain?

Even though we use quinoa the same way we use other grains, it’s actually a seed. That’s why it’s so important to rinse quinoa to scrub off the bitter coating that surround the seed.

I Heart Keenwah is my favorite brand of quinoa. It’s already washed and toasted. That means it’s ready to go once you open the bag!

But really it’s a best practice to always wash your quinoa unless it says that it’s been washed on the package.

How Do I Cook Quinoa in My Electric Pressure Cooker?

It’s so easy to cook quinoa in your Instant Pot. I use 1 1/4 cup water for every cup of quinoa. Then cook on high pressure using the manual or pressure cook setting for 6 minutes. Carefully do a manual or quick release and store any leftovers in the fridge.

I like to cook up a couple of cups on Sunday and use it for quick meals all week long.

Bean & Veggie Instant Pot Mexican Quinoa Recipe Variations

• Substitute pinto or kidney beans for the black beans
• Add in some cauliflower rice with the other veggies
• For fall or winter leave out the zucchini and replace with shredded sweet potato

What Should I Serve this With?

I think you should make a batch of Instant Pot Cauliflower Quesoto snack on with your guests while you make this quinoa.

 Instant Pot Vegan Tortilla Soup with Jackfruit is a great option to complete this meal. I like to eat the leftover quinoa straight from the fridge!

This would also be great with Plant Based Instant Pot White Beans with Tomatillos and Poblanos. Also you could make a batch of burritos for the freezer with the leftovers.

Instant Pot Mexican Quinoa with Black Beans and Veggies

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 6 minutes

Additional Time: 10 minutes

Total Time: 26 minutes

This Quinoa Black Bean mix with zucchini and carrot is a natural fit for a taco or the base of a dinner bowl.

Print

Ingredients

• 1/2 cup shredded zucchini
• 1/2 cup shredded carrots
• 1/2 cup corn kernals
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 (15.5 oz) can black beans, , drained and rinsed
• 1/2 teaspoon Mexican oregano, , or use marjoram
• 1 cup quinoa, , rinsed
• 1 1/4 cup water or vegetable broth
• salt, to taste, optional

Instructions

1. Add the zucchini, carrots, and corn kernels to your Instant Pot liner. 
2. Saute until most of the liquid is out of the shredded zucchini, then add the chili powder, cumin, and chile powder.
3.  Saute for another minute until the spices become fragrant.
4. Turn the Instant Pot off, then add the Mexican oregano, black beans, I Heart Keenwah Toasted Quinoa, water or broth. 
5. Press the manual or pressure cook button and set it to cook on high pressure for 6 minutes.
6. Use a quick or manual release.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Instant Pot DUO60 6 Qt 7-in-1 Multi-Use Programmable Pressure Cooker
• 
  Guajillo Chile Powder 4 oz - Ground Chili Peppers For Cooking Sauce, Paste, Salsa, Tamales, Enchilada, Mole, Sweet Heat Chili and Mexican Recipes by Ole Mission
• 
  Laxmi All-Natural Dried Cumin Powder - 7 Ounce

Nutrition Information

Yield 4 Serving Size 1
Amount Per Serving Calories 183 Total Fat 2g Saturated Fat 0g Trans Fat 0g Unsaturated Fat 1g Cholesterol 0mg Sodium 577mg Carbohydrates 34g Fiber 9g Sugar 3g Protein 10g

Nutrition information is provided from nutritionix.com as a close estimate. If you have specific health issues please put the recipe information into the nutritional calculator your Dr. recommends.