 you can eat. And when paired with Tex-Mex flavors, it’ll make you want to dance. If you like, you can serve it topped with a dash of hot sauce or a small sprinkle of crumbled cotija or shredded low-fat cheese.){kind=link}
You’re about to meet one of your favorite new dishes. Light, fluffy, and springy, quinoa is one of the healthiest seeds (that’s often mistaken for a grain) you can eat. And when paired with Tex-Mex flavors, it’ll make you want to dance. If you like, you can serve it topped with a dash of hot sauce or a small sprinkle of crumbled cotija or shredded low-fat cheese.
INGREDIENTS
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INSTRUCTIONS
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Add the oil to the Instant Pot, hit Sauté, and Adjust so it’s on the More or High setting. After 3 minutes of heating, add the onion, bell pepper, and jalapeño (if using) and sauté for 5 minutes, until lightly softened. Add the garlic and sauté for 1 minute.
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Meanwhile, put the quinoa in a fine-mesh strainer and rinse under cold running water for 90 seconds; drain well.
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Add the quinoa to the pot and toss until coated in the veggies and oil.
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Add the broth, lime juice, black beans, tomatoes, corn (if using), cilantro (if using), cumin, seasoned salt, and chili powder. Stir well.
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Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 1 minute. When done, allow a 10-minute natural release followed by a quick release.
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Fluff the quinoa with a fork, stir, and serve topped with additional fresh cilantro and cotija cheese, Parmesan cheese, or nutritional yeast, if desired.
RECIPE NOTES
JEFF’S TIP: Want red kidney beans instead of black? Have at it! Calories will increase by about 30, carbs by about 7g, and protein by about 4g.
Per serving
Calories: 295
Fat: 6.3g
Carbs: 50.5g
Sodium: 330mg
Protein: 11.8g
Fiber: 8.3g
Sugars: 3.7g
Photo Credit:- Cosori Air Fryers
Source:- Cosorithis