Quintessential Quinoa
Servings
6
Source: The Lighter Step-By-Step Instant Pot Cookbook
Jump to Instructions ↓Ingredients
- 2 cups quinoa, rinsed 90 seconds under cold water
- 1 can (15 oz) black beans, with their liquid
- 1 can (14.5 oz) diced tomatoes, with their liquid
- 1 1/2 cups low-sodium vegetable broth
- 1 small red onion, diced
- 1 red bell pepper, seeded and finely diced
- 3 garlic cloves, minced
- 3 tbsp extra virgin olive oil
- Juice of 1 lime
- 1 tsp ground cumin
- 1 tsp seasoned salt
- 1 tsp chili powder
Optional
- 10 oz frozen corn kernels
- 1 jalapeño, seeded and finely diced
- Crumbled cotija or grated Parmesan to finish
- Fresh cilantro to serve
Instructions
Sauté
- Select Sauté on the Instant Pot. Heat oil for 3 minutes.
- Add onion, bell pepper, and jalapeño (if using). Sauté 5 minutes until lightly softened.
- Add garlic and sauté 1 minute until fragrant.
Pressure cook
- Add quinoa and toss to coat in the vegetables.
- Add beans (with liquid), tomatoes (with liquid), broth, lime juice, cumin, seasoned salt, and chili powder. Stir well.
- Add corn if using.
- Seal and pressure cook on High for 1 minute.
- Natural release for 10 minutes, then quick release.
- Fluff with a fork.
Finish
- Taste and adjust seasoning.
- Serve topped with cilantro and cheese if using.
Storage
- Fridge: Up to 5 days. Good reheated with a splash of water or broth.
- Freeze: Freezes well for up to 3 months.
Notes
- Red beans also work well — adds about 30 calories per serving.
- Rinsing quinoa removes bitterness from the natural saponin coating — don't skip it.
Variations
- Stovetop — sauté aromatics in a large pot, add all remaining ingredients, bring to a boil, cover and simmer 15 minutes until liquid is absorbed.
- More heat — add jalapeño with seeds and increase chili powder to 1 1/2 tsp.
Added Aug 27, 2026 · Updated Aug 27, 2026