Name: Instant Pot MexiCali Quinoa
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 cup quinoa; 2 cups water; 2 tbsp olive oil; 1 cup red pepper, chopped; 2 cloves garlic, minced; 1 onion, chopped; 1 cup mushrooms; 1/2 tsp cumin; 1/2 tsp coriander; 1 tsp sea salt; 1/2 tsp smoked paprika; 1/2 cup sun dried tomatoes; 2 cups corn; 1/2 cup black beans; 1/2 cup raw cashews; 1/2 cup water; 1 tbsp lime juice; 4 cloves garlic; 1/2 tsp sea salt; 1/4 tsp chipotle seasoning Mrs. Dash Southwest Chipotle Seasoning (I used Mrs. Dash Southwest Chipotle Seasoning); 1/8 tsp smoked paprika; 4 portobello mushrooms; 1/2 tsp sea salt; 1/4 tsp black pepper; 1/2 tsp granulated garlic; 2 tbsp olive oil; 1/2 avocado, sliced; 2 tbsp cilantro

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Instant Pot MexiCali Quinoa. This delicious dish combines Mexican flavors with chipotle seasoning for a tasty, filling, satisfying meal. When you prepare the ingredients in the Instant Pot, you will be enjoying this good stuff in less than 30 minutes. This will definitely be a crowd favorite that you will make again and again. Vegan, gluten free, dairy free.

Tools Of The Trade Used In This Recipe:

I made this recipe in the Instant Pot 6 Quart Pressure Cooker. Check out my review of the Instant Pot, and see all the delicious recipes that I have made with this gadget that replaces 9 kitchen tools!

Instant Pot MexiCali Quinoa

Barbara

Instant Pot MexiCali Quinoa-delicious, easy and quick.

5 from 1 vote

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Main Course

Cuisine American

Servings

Calories 314 kcal

Ingredients

1 cup quinoa
2 cups water
2 tablespoon olive oil
1 cup red pepper, chopped
2 cloves garlic, minced
1 onion, chopped
1 cup mushrooms
½ teaspoon cumin
½ teaspoon coriander
1 teaspoon sea salt
½ tsp smoked paprika
½ cup sun dried tomatoes
2 cups corn
½ cup black beans

Chipotle Creme

½ cup raw cashews
½ cup water
1 tablespoon lime juice
4 cloves garlic
½ teaspoon sea salt
¼ teaspoon chipotle seasoning Mrs. Dash Southwest Chipotle Seasoning I used Mrs. Dash Southwest Chipotle Seasoning
⅛ teaspoon smoked paprika

Portobello Mushroom (Optional)

4 portobello mushrooms
½ teaspoon sea salt
¼ tsp black pepper
½ tsp granulated garlic
2 tablespoon olive oil

Garnish

½ avocado, sliced
2 tablespoon cilantro

Instructions

Quinoa and Vegetables

Rinse quinoa. Add quinoa and water to Instant Pot. Set to pressure cook, 1 minute. Let pressure naturally release for 10 minutes, and then release. Carefully (its hot) remove quinoa from Instant Pot and set aside.
Rinse Instant Pot. Add spices, olive oil, onions, peppers, garlic, mushrooms to Instant pot and and set to saute for 3 minutes, stirring frequently. Add corn, beans, sundried tomatoes and saute for an additional 3 minutes. Add cooked quinoa and mix. Remove from heat and serve in bowls, or stuff portobello mushrooms.

Chipotle Creme

Blend all ingredients in high speed blender until smooth. Drizzle Chipotle Creme over quinoa mix and garnish.

Portobello Mushrooms

Wash and remove stems from mushrooms. Sprinkle salt, pepper, granulated garlic and olive oil on portobello mushrooms.
Place on baking sheet lined with parchment or silicon baking mat. Bake at 350 for 30 minutes, turning at halfway point, 15 minutes.

Notes

If you don't have an Instant Pot, this recipe can easily be made on the stove top. Cook the quinoa in a pot according to package directions, and saute the ingredients in a 10" pan as directed above.