The Perfect Fusion: Mexican Quinoa with Black Beans & Corn

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro is a whole grain, while rice is more economical.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Canned beans save time and are often cheaper.

corn

🥗Healthier: fresh corn

💰Cheaper: frozen corn

Frozen corn is convenient and cost-effective.

avocado

🥗Healthier: guacamole

💰Cheaper: mashed peas

Mashed peas provide creaminess at a lower cost.

Prepare the pressure cooker by selecting the sauté function.

Add 1/2 cup vegetable broth to the pot and heat until steaming.

Add 1 cup chopped onion to the pot and sauté until softened, about 5 minutes.

Add 1 cup chopped bell pepper and sauté for another 2-3 minutes until softened.

Stir in 1 clove minced garlic, 1 teaspoon cumin, and 1 teaspoon chili powder; sauté for 1 minute until fragrant.

Add 1 cup quinoa, 1 cup black beans, and 1 cup corn to the pot.

Pour in 2 cups of water and stir to combine all ingredients.

Seal the pressure cooker and set it to cook on high pressure for 10 minutes.

Once cooking is complete, allow the pressure to release naturally for 10 minutes, then quick release any remaining pressure.

Open the lid and fluff the quinoa with a fork.

Stir in the juice of 1 lime and 1/4 cup chopped cilantro.

Season with salt and black pepper to taste.

Serve warm, topped with diced avocado, tomato, and jalapeno.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary