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.
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!
Recipe
Instant Pot MexiCali Quinoa
Instant Pot MexiCali Quinoa-delicious, easy and quick.
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 teaspoon 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 teaspoon black pepper
- ½ teaspoon 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.
Nutrition
Calories: 314kcal
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