Instant Pot Mexican Quinoa

Published: October 8, 2020 · Modified: April 21, 2022 by Uma Raghupathi · This post may contain affiliate links · This blog generates income via ads · 2 Comments

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If you are looking for a perfect quinoa recipe, try this one-pot Mexican quinoa recipe that can be turned into a one-pot quinoa bowl.

A bowl filled with Mexican quinoa and topped with avocado

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You could use it to stuff burritos or tacos or just enjoy it as a meal. It can also double up as a simple side dish as a pairing with other greens for dinner. It is not very often that I share Mexican-style quinoa recipes, but again Quinoa happens to be my favorite power food and I have shared several other quinoa recipes for my readers to savor.

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About this recipe
Method
Can I use dry black beans?
Tips and variations
Related recipes
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Comments

About this recipe

This is one of the easy quinoa Mexican recipes and makes a perfect fit for lunch boxes as well. Moreover, what makes it really easy is the fact that it is an Instant Pot recipe.

It strikes a good balance of protein from Quinoa and fiber from the vegetables that I have chosen to add to this recipe. If you do not feel like having quinoa for the main course, you could still enjoy it as a perfect quinoa side dish.

We often go to Mexican restaurants to eat Mexican burrito bowls and quinoa Mexican salad, with Mexican rice.

But nowadays we don’t go out due to the current distancing requirements. So I thought a homemade Mexican recipe is what we need.

I gathered up all the ingredients and my daughters were excited to help given how much they love quinoa!

I am glad how this turned out the first time I tried it. This easy one-pot Mexican quinoa has all the authentic flavors as any Mexican rice you will find in a restaurant.

It’s quick and easy to make – coming together in just 20 minutes. With simple ingredients such as quinoa, black beans, frozen sweet corn, and canned tomatoes, it is one good option to treat your body with a nutritious option.

Apart from the Mexican style, I did add a little bit of Indian cumin powder season to add a spicy note.

It brings a second dimension to the dish. I loved it dish so much that I prepared it twice a week and my family was very excited with leftovers from the day before! I am sure your family will like it too.

This Instant Pot Mexican Quinoa is a quick, gluten-free, and easy vegan meal when you’re short on time. Toss all the ingredients into one pot for an easy weeknight dinner.

I have several Instant pot quinoa recipes that you should also check out...instant pot vegetable quinoa, lemo n quinoa, etc…

Method

A box filled with an instant pot and many ingredients including quinoa and beans

Press the saute button on the Instant Pot. Drizzle a few teaspoons of oil to the inner pot and as the oil heats up, add chopped onions, garlic, bell pepper, and jalapeño. Saute for 2 minutes until onions soften.

Add black beans, canned tomatoes, and frozen corn kernels.

Add the following spices: Cumin powder, chipotle blend, and black pepper followed by salt.

Now, add the quinoa grains and toss them well until the vegetables are evenly mixed. Add water or vegetable broth and mix well before closing the pot.

Press the manual or pressure cook button and cook on high pressure for 2 minutes with the pressure valve in the sealing position.

An instant pot filled with mexican quinoa and fork inserted

At the end of the timer, let the pressure release naturally. Open the pot and fluff the quinoa lightly with a fork. Garnish with cilantro and a hint of lime juice.

Can I use dry black beans?

Yes, you can use dry black beans instead of canned black beans. But you cannot just add the dry beans directly to the recipe. It needs a little bit of prep work before you start with the recipe. Soak ½ cup of dry black beans for 6 hours before cooking with 2 cups of water for 30 minutes in an Instant Pot.

If you are not using an Instant Pot, cook them in a pot for about 40 minutes. Once it’s cooked, drain the water and use it in the recipe. If you are cooking dry beans in a pot, might as well boil a big batch that you can use in different recipes like dal, rice, and tacos.

Tips and variations

Many Mexican quinoa recipes mention fire-roasted tomatoes the recipe. But, I used plain canned tomatoes for my recipe. You could replace plain tomatoes with fire-roasted tomatoes if you prefer the fire-roasted flavor.
You could also substitute canned tomatoes with tomato salsa.
I rinsed the quinoa in clean water and drained it well, before using it in the dish.
You can top the dish with chopped avocadoes or avocado salsa.
Adjust your spice level to suit your taste preference. I tend to prepare my dishes a little to the spicy side. Chilli powder is a good option to make it spicy.