Adapted from The I Love My Instant Pot Anti-Inflammatory Diet Recipe Book by Maryeay Flaherty (HappyHealthyMama.com)
This is a great weeknight recipe. It also makes a great lunch reheated the next day. I have added cubed cooked sweet potatoes in place of the avocado and it was yummy.
- 2 teaspoons avocado oil
- 1/2 medium red onion, peeled an diced (about 1 cup)
- 1/2 teaspoon salt
- 1 teaspoon cumin
- 1 cup quinoa
- 1 cup roasted tomato and chipotle salsa (or any salsa you like)
- 1 cup vegetable stock
- 1 (15-ounce) can black beans, drained and rinsed
- 1 medium avocado, peeled pitted and sliced
- 1/4 cup sharp cheddar cheese
Press the Saute button and add the oil to the inner pot. Add the onion, salt and cumin and cook 5 minutes. Press the Cancel button.
Add the quinoa, salsa, stock and beans and stir to combine, scraping up brown bits that may be suck to the bottom of the pot. Secure the lid.
Press the Manual or Pressure Cook button and adjust the time to 5 minutes.
When the timer beeps, let the pressure release naturally until the valve drops and then unlock the lid.
Spoon the quinoa mixture into bowls and top with avocado and cheese and whatever other burrito-type toppings you might enjoy.
Makes 4 servings.
Rehfwitz Recipes 