Instant Pot Mexican Quinoa with Black Bean and Veggies

Sides

Prep Time: 10 minutes Cook Time: 6 minutes Servings: Servings 4 Source:

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

Directions

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.

Nutrition

Calories 185 kcal
Sodium 65mg
Potassium 368mg
Vitamin A