Quinoa Taco Bowls with Vegan Cheese

Serves 5 in about 31 minutes. A pressure cooker recipe built around quinoa* well and jalapeño.

Ingredients

• 1 cup quinoa*, well rinsed
• 1 ¼ cup water
• 1 cup salsa
• 2 tablespoons fresh lime juice, (about ½ of a lime)
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon kosher salt (or ½ tsp table salt)
• ¼ teaspoon pepper
• 1 (15 oz) can black beans, drained & rinsed
• 1 (15 oz) can corn, drained
• Cilantro
• Avocado
• Vegan sour cream
• Jalapeño
• Shredded vegan cheese

Method

1. Rinse the quinoa very well. This removes the saponin that causes a bitter or soapy taste.
2. Tip in all ingredients to the pressure cooker in order listed (don't stir!) and place the lid on. Set the steam release knob to the Sealing position.
3. Press the Pressure Cook/Manual button or dial, then the +/- button or dial to select 2 minutes. High Pressure.
4. When the cook time has finished, turn off the pot and let it sit undisturbed for 15 minutes. Then manually release any remaining pressure by turning the steam release knob to the Venting position.
5. Fluff with a fork and serve with any garnishes you like.
6. Package the garnishes/toppings in separate containers. Then divide the quinoa evenly between 5 meal prep containers. Keep refrigerated.
7. To reheat, microwave for 1 to 2 minutes, stirring halfway through. Tip in the garnishes after reheating.

More instant pot ideas are in the instant pot collection.