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    Home » Instant Pot

    Instant Pot MexiCali Quinoa

    Published: Apr 28, 2018 · Modified: Nov 22, 2022 by Alkaline Recipes with Leave a Comment

    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!

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    Instant Pot MexiCali Quinoa

    Instant Pot MexiCali Quinoa


    ★★★★★

    5 from 1 reviews

    • Author: Barbara
    • Total Time: 30 minutes
    • Yield: 8 1x
    Print Recipe
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    Description

    Instant Pot MexiCali Quinoa-delicious, easy and quick.


    Ingredients

    Scale
    • 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 tsp 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 tbsp lime juice
    • 4 cloves garlic
    • ½ tsp sea salt
    • ¼ tsp 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 tsp sea salt
    • ¼ tsp black pepper
    • ½ teaspoon granulated garlic
    • 2 tablespoon olive oil

    Garnish

    • ½ avocado, sliced
    • 2 tbsp cilantro

    Instructions

    Quinoa and Vegetables

    1. 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.
    2. 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

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

    Portobello Mushrooms

    1. Wash and remove stems from mushrooms. Sprinkle salt, pepper, granulated garlic and olive oil on portobello mushrooms.
    2. 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.

    • Prep Time: 15 minutes
    • Cook Time: 15 minutes
    • Category: Main Course
    • Cuisine: American

    Nutrition

    • Calories: 314

    Keywords: bowls, quinoa, vegetables,

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    Portobello Mushrooms
    Mushrooms
    Chipotle Creme
    Chipotle Creme

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    Vegan Mac and Cheese

    For more photos, see Instagram

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