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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Instant Pot Vegan Quinoa Burrito Bowls Recipe

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This recipe for Instant Pot Vegan Quinoa Burrito Bowls is from Cooks in a Book , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 red onion , diced
1 bell pepper , diced
1/2 teaspoon salt
1 teaspoon ground cumin
1 cup quinoa , rinsed well
1 cup prepared salsa
1 cup water
1 1/2 cups cooked black beans , or 1 (15 oz.) can, drained and rinsed
Optional toppings: Avocado , guacamole, fresh cilantro, green onions, salsa, lime wedges, shredded lettuce
Directions:
Directions:
1.Heat Instant Pot, using the "saute" setting. Saute the onions and peppers in water until start to soften, about 5 to 8 minutes, then add in cumin and salt and saute another minute. Turn of the Instant Pot for a moment.
Add in the quinoa, salsa, water, and beans, then seal the lid, making sure that the switch at the top is flipped from venting to sealing. Press the "rice" button, or manually cook at low pressure for 12 minutes. Let the pressure naturally release once the cooking is over, to make sure the quinoa completely absorbs the liquid. (This takes 10 to 15 minutes.)
Remove the lid, being careful to avoid any steam releasing from the pot, and fluff the quinoa with a fork. Serve warm, with any toppings you love, such as avocado, diced onions, salsa, and shredded lettuce.
Leftovers can be stored in an airtight container in the fridge for up to a week. You can quickly reheat on the stove top, or serve cold!
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
25minutes

 

 

 

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