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5
from 1 vote
Instant Pot Mexican Quinoa with Black Beans and Veggies
This Quinoa Black Bean mix with zucchini and carrot is a natural fit for a taco or the base of a dinner bowl.
Prep Time
10
minutes
mins
Cook Time
6
minutes
mins
estimated time to come up to pressure
10
minutes
mins
Total Time
16
minutes
mins
Course:
Main Course
Cuisine:
Mexican
Keyword:
instant pot, quinoa
Servings:
4
servings
Calories:
185
kcal
Author:
Kathy Hester
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
Add the zucchini, carrots, and corn kernels to your Instant Pot liner.
Saute until most of the liquid is out of the shredded zucchini, then add the chili powder, cumin, and chile powder.
Saute for another minute until the spices become fragrant.
Turn the Instant Pot off, then add the Mexican oregano, black beans, I Heart Keenwah Toasted Quinoa, water or broth.
Press the manual or pressure cook button and set it to cook on high pressure for 6 minutes.
Use a quick or manual release.
Nutrition
Calories:
185
kcal
|
Carbohydrates:
33
g
|
Protein:
7
g
|
Fat:
3
g
|
Sodium:
65
mg
|
Potassium:
368
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
2850
IU
|
Vitamin C:
4
mg
|
Calcium:
29
mg
|
Iron:
2.5
mg