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Instant Pot Mexican Quinoa with Black Beans
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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 Time10 minutes
Cook Time6 minutes
Additional Time10 minutes
Total Time26 minutes
Course: Main Course
Cuisine: Mexican
Keyword: black bean quinoa, instant pot, instant pot quinoa, Mexican quinoa, quinoa
Servings: 4 servings
Calories: 185kcal
Author: Kathy Hester

Equipment

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.

Video

Nutrition

Serving: 1g | Calories: 185kcal | Carbohydrates: 34g | Protein: 7g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 65mg | Potassium: 377mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2875IU | Vitamin C: 4mg | Calcium: 39mg | Iron: 3mg