Our friend had gaven us their Costco size bag of quinoa, so I was tasked with finding tasty ways to use it up. After googling around for quinoa, and various other ingredients we already had on hand, I stumbled upon this recipe.
I’m a lover of less dishes when cooking, so using our Instant Pot to a make a one-pot meal… Sign me up! This recipe is a true winner when it comes to one-pot meals as well as easy and tasty Instant Pot recipes.
I’ve been using it for meal prepping what i like to call deconstructed burrito bowls. I can portion and fill a few bowls and we can eat this for lunch or dinner for a few nights. (Yeah less cooking on week nights!)
It has all of the flavor of everything you’d want in a really filling and delicious plate of Mexican food. This has become a bookmarked recipe in our house!
Instant Pot Mexican Quinoa
- 1 tablespoon olive oil
- 1 small red onion chopped
- 3 garlic cloves chopped
- 1 jalapeno chopped, de-seed for less heat
- 14.5 oz can fire roasted tomatoes
- 3/4 cup corn kernels I used frozen and added them to warm water for 5 minutes
- 15 oz can black beans drained and rinsed
- 1/2 teaspoon cumin powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red chili powder or to taste
- 3/4 teaspoon salt or to taste
- 1/8 teaspoon black pepper
- 1 cup quinoa uncooked, 180 grams
- 1-1.25 cups water or vegetable broth use 1 cup if you want quinoa grains more separated
- 2-3 tablespoons chopped cilantro
- 1 lime juice of 1 lime
- 1 avocado diced
Press the saute button on the Instant Pot. Once it displays hot, add oil to it and then add the chopped onion, garlic and jalapeño. Saute for 2 minutes until the onion is softened.
Add the black beans, fire-roasted crushed tomatoes and corn kernels. Mix well. I used frozen corn kernels and put them in warm water for 5 minutes before adding to the pot. [Please note if your IP has the problems of getting BURN message, do not add tomatoes at this point. Add everything else and add tomatoes at the very end. Do not stir after adding the tomatoes].
Add the spices – cumin, smoked paprika, chili powder. Also add the salt and black pepper and mix.
Add the quinoa and toss until well combined. Then add the water or vegetable broth and mix.
Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in the sealing position. Let the pressure release naturally.
Open the pot, fluff the quinoa with a fork. Add cilantro and lime juice.
Add in the diced avocados and serve Mexican Quinoa immediately. You may also top it with guacamole, salsa or some sour cream!
Original Recipe: https://www.cookwithmanali.com/instant-pot-mexican-quinoa/
So this is one of Traci’s recipes for a healthy snack. I’ll let her tell you more about them later.
Chocolate Peanut Butter Quinoa Balls
- 1/2 cup Peanut Butter
- 2 tbsp Maple Syrup, pure use the real stuff, not the imitation maple junkl
- 1 tsp Vanilla Extract
- 1 dash Salt
- 1 cup Quinoa, cooked slightly warm, not hot
- 2 tbsp Chocolate chips
Line a half baking sheet or plate with parchment paper and set aside.
In a bowl, add peanut butter, maple syrup, vanilla extract, and salt. Mix until thoroughly combined. Stir in Quinoa and mix until well combined. Fold in chocolate chips.
Take a heaping spoonful size of dough and roll it into a ball. Place onto the prepared parchment paper. Do the same until no dough remains.
Place in the refrigerator or freezer to chill for about 30 minutes.
Store in an air tight container in the freezer or refrigerator.
This recipe was another great find from the FreshBox meal service. We enjoy it so much that we decided to hang on to it.
Roast Chicken Over Curry Quinoa Salad
- 2 Chicken breasts
- 1/2 cup Quinoa
- 1 bunch Kale
- 1/2 Cucumber
- 1 Persimmon
- 1 bunch Dill
- 1/4 tsp Curry Powder
- Olive oil
- Black pepper
Rinse your produce well under cold water. Remove the rib from the kale leaves and discard. Tear the leaves into large pieces. Bring large pot of salted water to a boil. Cook the kale leaves for 2-3 minutes. Drain well and set aside.
In a separate pot, combine the quinoa with 1 cup of water, curry, and salt. Cover the pot, bring it to a boil, then reduce the heat to low and simmer for 20 minutes or until the quinoa is cooked. Fluff with a fork and set aside. Set oven to a broil at 500 degrees of highest temp.
Trim the top off the persimmon and dice it into bit size pieces. Toss with 1 tsp of oil and spread on a lined tray. Broil for 10 minutes or until just soft. Cut the cucumber into bite size pieces. Finely chop 1 tbsp of dill
Toss together the quinoa, kale, persimmons, cucumbers, and dill in a bowl. Taste to check seasoning, add salt and pepper if needed, if it’s dry add some oil.
Season your chicken with salt and pepper. Broil the chicken for 4 minutes on each side. Serve hot with the curried quinoa salad and enjoy!
Original recipe: FreshBox meal recipe
In an attempt to eat less red meat, we tried to searched for some hearty soups. I was on a kick to find a slow cooker recipe which is how we found this delicious soup.
The first time we made this recipe, we made it exactly to the original. I think we got about 8 or 9 servings out of it. Next time, we’re going to make a few changes. Next time, we’ll wait until half way thru cooking to add the quinoa. it was just a tad bit on the over cooked side to me. We had used a whole medium onion, but the flavor from it was just, meh. Next time, we’ll try sauteing and browning the onion first, to bring out more flavor from it.
Tomato, Kale, and Quinoa Soup
- 1 cup Quinoa, uncooked rinsed thoroughly
- 1 28-ounce can diced tomatoes
- 1 15-ounce can Great Northern beans, drained and rinsed
- 1 onion diced
- 3 cloves garlic minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon dried thyme
- 2 bay leaves
- 4 cups chicken broth
- Kosher salt and freshly ground black pepper to taste
- 1 bunch kale stems removed and leaves chopped
Place quinoa, tomatoes, beans, onion, garlic, oregano, basil, rosemary, thyme and bay leaves into a 6-qt slow cooker. Stir in vegetable broth and 2 cups water until well combined; season with salt and pepper, to taste.
Cover and cook on low heat for 7-8 hours or high heat for 3-4 hours. Stir in kale until wilted.
Original recipe: https://damndelicious.net/2016/01/07/slow-cooker-tomato-kale-and-quinoa-soup/