Southwest Quinoa

Author

NuWave

Servings

4

Category

Main Dishes

Ingredients

• 2 T extra-virgin olive oil
• 1 c fresh corn kernels
• ½ c white onion, small dice
• 2 T fresh garlic, minced
• 1 c white quinoa, uncooked
• 1 (10-oz) can diced tomatoes
• 1 (5-oz) can green chilies
• 1 (15-oz) can black beans, drained, rinsed
• 1 t chili powder
• 1 t ground cumin
• 1 t Mexican oregano
• ½ c water
• 1 lime, juice
• 1 avocado, diced (garnish)
• ¼ c cilantro leaves (garnish)
• Sea salt
• Black pepper

Directions

1. Set pressure cooker to "sear" and add oil. Press start/stop. When hot, add corn and onions. Cook until onions are soft and corn is light brown.
2. Add garlic and cook until fragrant. Add quinoa, tomatoes, green chilies, beans, chili powder, cumin, oregano, and water.
3. Close and lock lid. Set pressure cooker to "multi grain" and adjust time to 6 minutes. Press start/stop.
4. When done, allow pressure cooker to naturally release then do a quick release and make sure all pressure is released before opening lid.
5. Carefully open lid and fluff quinoa with fork. Add lime juice. Stir. Check for seasoning and add salt and pepper, if needed. Garnish with avocado and cilantro. Serve hot.