Try this Spanish Quinoa recipe, or contribute your own.
- 1 large onion diced
- 1 bell pepper diced
- 1 cup quinoa rinsed and drained
- 1 lb ground meat cooked and seasoned with 1/4 cup taco seasoning or 1 packet
- 1 cups homemade refried or black beans rinsed and drained
- 1 1/4 cups homemade vegetable broth
- 1/4 cup juice from pickled jalapeã±os or more vegetable bro
- Carbohydrate 26.152 g
- Cholesterol 322.0505827 mg
- Fat 90.998474 g
- Fiber 4.7600001335144 g
- Protein 80.961809929 g
- Saturated Fat 34.9217425501 g
- Serving Size 1 1 recipe (734g)
- Sodium 315.1068879 mg
- Sugar 21.3919998664856 g
- Trans Fat 13.912967285 g
- Calories 1264 calories
Step-by-step
- Layer all of the ingredients in your Instant Pot, do not stir.
- Put the lid on the pot and make sure the valve is in the SEALING position.
- Using the display panel select the MANUAL function for 10 minutes.
- When the time is up vent the pressure using the QUICK RELEASE method.
Vibrant grains absorb savory tomato and spice notes while retaining a distinct bite that separates properly cooked pseudocereals from mushy porridge. Pressure cooking transforms raw seeds and aromatics rapidly, but standard stovetop simmering in a heavy-bottomed pot works well if you lack a multicooker. Adjusting ratios requires precision because grains absorb specific liquid volumes to soften fully without scorching.
Adapting for Dietary Restrictions
Swapping proteins keeps this dish versatile for various dietary needs without purchasing specialty items. Plant-based eaters substitute crumbled tempeh or textured vegetable protein for ground meat, maintaining the exact volume specified in the recipe. Vegetable broth replaces meat stocks universally, while canned beans substitute easily for homemade versions provided they undergo a thorough rinse under cold water to remove excess sodium and starches.
Maximizing Ingredient Efficiency
Utilizing leftover cooked grains prevents food waste and stretches budget constraints effectively. Pickled jalapeño juice introduces acidity that brightens heavy spices, functioning as a direct substitute for vinegar or citrus. Store leftovers in an airtight glass container within the refrigerator for up to four days, reheating individual portions with a tablespoon of water to restore moisture.
