Mexican Instant Pot Quinoa with Cilantro Sauce
Try this Mexican Instant Pot Quinoa with Cilantro Sauce recipe
Try this Mexican Instant Pot Quinoa with Cilantro Sauce recipe
- 1 teaspoon dried oregano
- pinch of salt
- 1 teaspoon ground cumin
- 2 tablespoon olive oil
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1 teaspoon ground coriander seed
- 1 cup (250ml) fair-trade raw quinoa (any colour you like
- 1 medium brown onion finely diced
- 1 pointy red pepper diced
- 1 celery stick diced
- 1/2 long red chili finely diced (seeds out)
- 1 + 1/2 teaspoon salt
- 3 large cloves of garlic finely diced
- 1 teaspoon chipotle chili flakes
- 1 teaspoon paprika or smoked paprika
- 1 cup frozen corn kernels (250ml cup)
- 1/2 cup frozen garden peas (250ml cup)
- 1/2 cup tinned tomato puree/diced tomatoes/passata (not to
- 2/3 cup water (150 ml)
- 2 tbsp roughly diced cilantro leaves and stalks
- 1/2 clove garlic roughly diced
- 2 small pickled jalapeã±o slices
- Carbohydrate 5.55356166650509 g
- Cholesterol 3.5 mg
- Fat 5.87687250091174 g
- Fiber 1.12106669099274 g
- Protein 0.720064999950414 g
- Saturated Fat 0.852035000119219 g
- Serving Size 1 1 -4 (57g)
- Sodium 134.425833333316 mg
- Sugar 4.43249497551235 g
- Trans Fat 2.90100491668445 g
- Calories 75 calories
Step-by-step
- Soak the quinoa in 2-3 cups of lightly salted cold water for 10-15 minutes (an hour is even better). Then rinse through a sieve.
- Press the Sauté key on the Instant Pot (it should say Normal, 30 mins). Add olive oil, onions, peppers, celery and half of the salt. Sauté for 5 minutes, stirring a few times.
- After 5 minutes, add the garlic, spices and the rest of the salt. Stir through for 10 seconds and then add the quinoa, frozen corn and peas, tinned tomatoes and water. Stir through and press Keep Warm/Cancel key on the Instant Pot.
- Place and lock the lid, making sure the steam releasing handle is pointing to Sealing. Press Manual, High pressure and set to 1 minute. After 3 beeps the pressure cooker will start going.
- Once the timer goes off, allow the pressure to release for 7 minutes and then, if needed, use the quick release method before opening the lid.
- While the quinoa is cooking, prepare the sauce by placing all of the ingredients in a food processor or a small blender. Process into a smooth sauce (it’s okay if some of the cilantro is not completely ground up). If no food processor available, use a knife to finely chop the cilantro and jalapeño, grate the garlic, then combine with the other ingredients in a bowl.
- Serve the quinoa in bowls with a few teaspoons of cilantro sauce drizzled over the top. Garnish with extra lime and some chopped scallions.
Pressure cooking grains requires precision because moisture absorption happens rapidly under high heat and sealed environments, making that single minute at high pressure the absolute margin between distinct, fluffy grains and an over-hydrated paste. When dealing with seasonal produce like fresh peppers and corn, adjusting the liquid balance prevents the dish from turning waterlogged as frozen vegetables thaw. Proper preparation techniques dictate the final mouthfeel of pseudocereals just as much as cooking duration does.
- Soaking raw grains in cold water for at least fifteen minutes removes natural saponins that impart bitterness while simultaneously softening the exterior hull for more even moisture penetration during pressure cooking.
- Allowing a seven-minute natural pressure release before venting the remaining steam prevents the hot liquid from violently foaming through the valve and carrying away essential aromatics.
- Store cooked grains in an airtight glass container in the refrigerator for up to four days, ensuring the separate components retain their structural integrity without absorbing unwanted ambient odors.
- Reheat portions on the stovetop over medium-low heat with an added tablespoon of water to restore the original moisture balance lost during refrigeration.
Blending the herbaceous condiment separately preserves the vibrant green color of fresh cilantro without exposing the delicate leaves to harsh thermal degradation. Storing the finished sauce independently from the warm base guarantees a sharp, bright contrast upon serving.
