Instapot Quinoa Burrito Bowls

Fit Foodie Friday: Quinoa Burrito Bowls

Where’s all my Instapot Ladies?!?!?! WOOT WOOT;). I finally caved and got the 6 quart and am LOVING IT! Everything I’ve made so far has been a homerun, despite the learning curve with using this glorious new kitchen contraption. One of my favorites and one of the easiest is Quinoa Burrito Bowls. Completely vegan, full of flavor and oh so filling. Plus..... no quick release (I’m still shaking from my first quick release where Luke asked if our house was burning down).

Ingredients

  • 1 teaspoon extra-virgin olive oil
  • 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

Instructions

  1. Heat the oil in the bottom of the Instant Pot, using the "saute" setting. Saute the onions and peppers 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.

  2. 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.)

  3. 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.

  4. 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!

I followed the recipe exactly as written, using the sauté and rice functions, as I am still learning the magic that is the Instapot. I’ve found it REALLY helpful to prep all ingredients before turning on the IP so I’m not running all over the kitchen like a crazy person. However, I went rogue and added 2 minced garlic cloves with the cumin. Rebel mama here. We ate this the first night with fresh salsa, avocado, plain Greek yogurt and a lime wedge. For lunch the next day, I served it on top of baby spinach. Yum! If your Instapot is still in the box from Christmas it’s time to bust her out, and give her a spin.

Cheers beautiful mamas! xoxo

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