This recipe if from my boss, Dr. Parikh. She is an endocrinologist, a specialist in the management of hormones and diabetes, who enjoys cooking. She is an example to her patients and finding new healthy recipes is her passion. She especially loves to use ingredients she already has on hand in her kitchen to put together simple and healthy dishes.
How to Make Dr. Parikh’s Quinoa Bowl
Gather all of your ingredients. First, Turn Instant Pot on sauté mode and put in 1 tsp avocado oil for 30 seconds to warm. Add onion and garlic and sauté for 2 minutes. Add seasoning and saute 30 seconds more. Add corn and black beans and saute for 1 more minute. Turn off saute mode. Add quinoa, water, salsa mix and put on manual mode 3 minutes. Natural release for 5 minutes or until pressure valve drops. You can use onions and cilantro to garnish if preferred. For a Mexican twist- top with cheese and avocado and more salsa as desired.
Dr. Parikh's Quinoa Bowl
Equipment
- Instant Pot
Ingredients
- 1 Clove Minced Garlic
- 1/2 Diced Onion
- 1/2 Can Black Beans Drained
- 1/2 Can Whole Kernal Corn Drained
- 1/2 Cup Salsa
- 1 Cup Water
- 1 Cup Quinoa Can use regular, red, or mixture
- 1/2 Tsp Cumin (ground)
- 1 tbsp Taco Seasoning
- 1/4 Tsp Cayenne Pepper use more or less depending on desired spice level
- 1 Tsp Avocado Oil
- Cilantro Optional
Instructions
- Turn Instant Pot on sauté mode
- Put in avocado oil for 30 seconds to warm
- Add onion and garlic and sauté for 2 minutes
- Add seasoning (taco seasoning, cumin, and cayenne pepper) and saute 30 seconds more
- Add corn and black beans and saute for 1 more minute
- Turn off saute mode
- Add quinoa, water, salsa mix and put on manual mode 3 minutes
- Natural release for 5 minutes (or until pressure valve drops)
- Ready to serve
- Can use onions and cilantro to garnish if preferred
- For a Mexican twist- top with cheese and avocado and more salsa as desired
Treasure Proctor
15 Apr 2020Mmm, this sounds delicious. I look forward to trying this out for lunch meal prep