One Pot Mexican Quinoa Bowl (Instant Pot Adaptation)
Recipe type: Main
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
This is a delicious, quick, and easy dish you can make in minutes using ingredients stocked in your freezer and pantry. In the Instant Pot, 6 qt.
  • ¾ cup water
  • 16-oz. bag frozen fire roasted or sweet corn (add frozen, no need to thaw first)
  • 16-oz. bag frozen mixed vegetables of choice (add frozen, no need to thaw first)
  • 1 Tbs Mexican/Fajita/Taco spice blend
  • 2 tsp garlic powder
  • 1 can/carton Black Beans, drained and rinsed (or 1 1⁄2 cups freshly cooked black beans)
  • 1 cup quinoa, rinsed well if not pre-rinsed
  • 16-oz. jar Salsa (salt-, oil-, sugar-free preferred)
  1. Add water, vegetables, spices, and beans in that order to the 6 qt Instant Pot and stir. Then layer quinoa and salsa on top; do not stir to prevent sticking to the bottom. Set to Manual for 1 min.
  2. Allow pressure to release naturally for 10 min, then quick release.
  3. Serve as is, over a salad or bed of steamed greens, or wrap in a tortilla, lettuce or collard leaf for a delicious burrito. Also great as a salad topping or over a baked potato or sweet potato.
Optional additions and toppings: Chopped onion or scallions, avocado, lime juice, cilantro, sliced jalapeño peppers, hot sauce, chipotle powder, smoked paprika, chili powder, cumin, oregano.
Recipe by Eat Well, Stay Well | Sharon McRae | Plant-Based Certified Health Coach | Columbia, MD at