TexMex Quinoa in Pressure Cooker

Nice change from the traditional rice side dish but still packs all the bold flavors that are a perfect complement to my grill Pollo Asada or Carne Asada. Easy and quick side my whole family loves.


1 tbsp olive oil
5-6 cloves garlic chopped
1 onion (chopped, 1 medium onion)
1/4 cup roasted red peppers chopped
1 can roasted green chili
1 can black beans (rinsed and drained, 14.5 oz can)
1 cup frozen corn (, or fresh)
1 cup salsa
1 cup quinoa (rinsed in a sieve)
1 cup chicken broth
¾-1 tsp salt ( to taste)
1 tbsp chili powder
2 tsp ground coriander
1 tsp ground cumin
1 tsp paprika (regular or 1/2 tsp smoked)
½ tsp cayenne (adjust to taste, or skip)

Optional Toppings: Cilantro, Pico de Gallo, sour cream, chopped avocado, onions or cheese.


  1. Finely Chop onions and peppers. Rinse quinoa for 10–15 seconds under running water, drain well and keep aside.
  2. Saute Onions, garlic for 2-3 minute. Add spices including salt, cumin, chili powder, paprika and cayenne, roasted green chilies and saute for another 30 seconds. This brings out the flavors of the spices.
  3. Add drained quinoa, rinsed and drained black beans, frozen (or fresh) corn, chopped roasted peppers and salsa to the pot.
  4. Add a cup of chicken broth and stir well. Close the lid, and set the vent to ‘sealing’ position. Pressure cook at high pressure for 2 mins. Let the pressure release naturally for 10 minutes, after which release remaining pressure manually (QR)
  5. After the pin drops, open the lid and fluff the quinoa using a fork. Squeeze in fresh lime juice and cilantro and serve warm with your favorite toppings.

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