Best 2 Instant Pot Mexican Quinoa Recipes
**Savor the Bold Flavors of Mexican Quinoa: A Culinary Journey to Savor**
Prepare to embark on a culinary adventure as we explore the vibrant flavors of Mexican quinoa. This delightful dish, bursting with the vibrant spirit of Mexican cuisine, combines the wholesome goodness of quinoa with an array of tantalizing spices and fresh ingredients. Indulge in the fusion of zesty tomatoes, aromatic cilantro, tangy lime, and the warmth of cumin, chili powder, and paprika, all coming together to create a symphony of flavors that will delight your taste buds.
This versatile dish can be enjoyed as a hearty main course, a flavorful side, or even as a filling for burritos, tacos, and enchiladas. With its protein-packed quinoa base and an array of nutritious vegetables, Mexican quinoa offers a satisfying and wholesome meal option for vegetarians and meat-lovers alike.
Our collection of Mexican quinoa recipes offers a range of options to suit your preferences and dietary restrictions. From the classic Mexican quinoa with its traditional blend of spices to the flavorful black bean and corn quinoa, the creamy avocado and lime quinoa, and the protein-packed quinoa stuffed bell peppers, there's a recipe here to tantalize every palate.
So, gather your ingredients, prepare your taste buds, and let's embark on a culinary journey to savor the bold flavors of Mexican quinoa. Whether you're a seasoned cook or a novice in the kitchen, these recipes will guide you through the process of creating a delicious and satisfying meal that will leave you craving more.
INSTANT POT® MEXICAN QUINOA
Mexican quinoa flavored with cumin, smoked paprika, and chili powder. This easy 1-pot meal is made in the Instant Pot® and is the perfect meal for those busy days. Vegan and gluten free! Top with guacamole, salsa, or some sour cream.
Provided by Misty Noelle
Categories Side Dish Grain Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 17
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add oil, onion, jalapeno pepper, and garlic. Saute until onion is softened, about 2 minutes. Add black beans, tomatoes, and corn; mix well. Season with salt, cumin, paprika, chili powder, and black pepper. Add quinoa and toss until well combined. Pour in broth and mix.
- Close and lock the lid; set valve to the sealing position. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Open the pot and fluff quinoa using a fork. Add cilantro and lime juice. Stir in avocado.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 66 g, Fat 14.2 g, Fiber 16.2 g, Protein 16 g, SaturatedFat 2 g, Sodium 1245 mg, Sugar 5.6 g
INSTANT POT® MEXICAN-STYLE MEATBALLS AND QUINOA
South-of-the-border meatballs and quinoa stew in rich tomato sauce for an offbeat meal in about an hour, thanks to an electric pressure cooker.
Provided by Buckwheat Queen
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 4
Number Of Ingredients 18
Steps:
- Mix veal, eggs, minced red onion, 3/4 cup cotija cheese, 1/4 cup cilantro, bread crumbs, milk, cumin, chipotle, salt, pepper, and garlic powder together in a bowl. Form mixture into about 20 walnut-sized balls.
- Heat a multi-functional electric pressure cooker (such as Instant Pot®) on Saute setting. Pour in oil. Saute red onion slices and jalapeno pepper until starting to soften, about 5 minutes. Add quinoa and stir. Pour in broth and 1/2 of the tomato sauce. Mix well. Add meatballs to the pot and pour remaining tomato sauce on top.
- Close and lock the lid. Select medium pressure on Manual mode according to manufacturer's instructions; set timer for 10 minutes. Allow 8 to 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve meatballs over the stewed tomatoes and quinoa. Top with remaining cotija cheese and cilantro.
Nutrition Facts : Calories 592.2 calories, Carbohydrate 46.5 g, Cholesterol 210.8 mg, Fat 27.2 g, Fiber 4.3 g, Protein 38.2 g, SaturatedFat 10.7 g, Sodium 1621 mg, Sugar 7.1 g
Tips:
- To achieve the best texture, rinse the quinoa thoroughly before cooking. This removes the bitter coating and helps the quinoa cook evenly.
- Use a 1:2 ratio of quinoa to liquid for perfect cooking. This applies to both water and broth.
- For added flavor, toast the quinoa in a dry pot over medium heat for a few minutes before cooking.
- Feel free to experiment with different types of beans, corn, and vegetables. Black beans, kidney beans, and roasted red peppers are all great additions.
- Add spices and seasonings to your liking. Cumin, chili powder, and paprika are classic Mexican flavors that pair well with quinoa.
- For a creamy texture, stir in some Greek yogurt or sour cream before serving.
- Serve with your favorite toppings, such as salsa, avocado, cilantro, and lime wedges.
Conclusion:
The Instant Pot Mexican Quinoa is a quick, easy, and delicious meal that is perfect for busy weeknights. It is a versatile dish that can be customized to your liking, making it a great option for picky eaters. With its combination of protein, fiber, and vegetables, this dish is a nutritious and satisfying meal that will keep you feeling full and energized.
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