Instant Pot Quinoa {+Burrito Bowl Idea!}
Making quinoa in the Instant Pot is so easy—it's perfect every time! Plus, get the recipe for my yummy vegetarian quinoa burrito bowl.
Servings: 8 servings
Calories: 320kcal
Ingredients
- 1 tbsp olive oil
- 2 cups quinoa
- 4 cups water
Optional burrito bowl recipe (serves 4)
- 2 cups cooked quinoa
- 1 can black beans drained and rinsed
- 1 cup corn
- 1 cup store bought pico de gallo
- 1 cup store bought guacamole
- 1/2 cup feta cheese crumbled
- 1/2 cup cilantro chopped
- Lime wedges optional
Instructions
- Add olive oil, quinoa and water to Instant Pot in that order. Place lid on Instant Pot and make sure valve is set to seal.
- Press the pressure cook button and set to high, then cook for 2 minutes. Instant Pot will take about 10-15 minutes to come to pressure then pressure cook the 2 minutes.
- Do a quick release of the pressure on the Instant Pot by flicking the switch at the top with a spoon. Open the lid when pressure gauge has dropped and the lid opens easily.
- Let quinoa cool for 10 minutes, then assemble burrito bowls if desired by dividing 2 cups of the cooked quinoa, black beans, corn, pico de gallo, guacamole, feta cheese and cilantro into 4 bowls, then serve and enjoy!
Notes
NOTE: Nutritional info is for one burrito bowl fully assembled.
Add on different toppings to your burrito bowls like chicken, cotija cheese, bell peppers and more.
Store any leftover quinoa in the fridge for up to 5 days. Eat cold or reheat in the microwave for 1-2 minutes.
Freeze the cooked quinoa for up to 3 months. Defrost in the fridge overnight or reheat from frozen in the microwave for 4-5 minutes.
Nutrition
Calories: 320kcal | Carbohydrates: 46g | Protein: 11g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 8mg | Sodium: 317mg | Potassium: 555mg | Fiber: 8g | Sugar: 4g | Vitamin A: 344IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 3mg