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 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 is 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.
My Go-To Weeknight Dinner: Mexican Instant Pot Quinoa
As a busy working mom, time is my most precious commodity. Finding quick, healthy, and delicious meals that the whole family enjoys is a constant quest. That's why my Instant Pot has become my absolute best friend in the kitchen. It's a lifesaver, transforming weeknight dinners from a stressful chore into a manageable, even enjoyable, experience. This Mexican Instant Pot Quinoa with Cilantro Sauce is a perfect example. It's ready in under 30 minutes, bursting with flavor, and packed with nutrients, making it a staple in our household.
The beauty of this recipe lies in its simplicity and versatility. I often adapt it based on what I have on hand. Sometimes I swap out the corn for black beans, or add a handful of spinach for extra greens. The cilantro sauce is the star, though – a vibrant, zesty concoction that perfectly complements the earthy quinoa and the savory blend of spices. My kids, who are notoriously picky eaters, gobble this up without complaint, which is a testament to its deliciousness. It's the kind of dish that's both satisfying and refreshing, a perfect balance for a busy weeknight meal. The Instant Pot does most of the work, freeing me up to spend time with my family rather than being stuck in the kitchen.
The preparation is incredibly straightforward. I usually prep the veggies on the weekend, storing them in airtight containers in the fridge, making weeknight cooking even faster. The quinoa cooks perfectly in the Instant Pot, resulting in a fluffy, tender texture that absorbs the flavors beautifully. I love that I can make a large batch and have leftovers for lunch the next day – a real time-saver for my packed work schedule. This recipe has become more than just a dinner; it’s a symbol of efficiency and deliciousness, a perfect representation of my busy but fulfilling life as a working mother.
Beyond the Weeknight Dinner: This recipe is also amazing for meal prepping. I often double or triple the recipe and portion it out for lunches throughout the week. It's the perfect grab-and-go meal for those busy days when I don't have time to pack a complicated lunch. It travels well and stays fresh in the fridge for several days. I've even taken it to potlucks and picnics, always garnering rave reviews. It's just as satisfying served warm or cold.
Adapting to Your Lifestyle: The best thing about this recipe is how adaptable it is. Whether you're a vegetarian, vegan, or just trying to cut down on meat, you can easily adjust the ingredients to suit your dietary needs. Add more vegetables, different types of beans, or experiment with different spices to create your own unique twist. The possibilities are endless! Ultimately, this Mexican Instant Pot Quinoa with Cilantro Sauce is more than just a recipe; it's a celebration of flavor, efficiency, and the joys of a quick and satisfying meal that the whole family can enjoy.
So, if you're looking for a quick, healthy, and incredibly flavorful weeknight dinner, give this recipe a try. You won't be disappointed. Trust me, it'll become a regular fixture on your dinner rotation, just like it has in mine.
