1 tablespoon avocado oil
1 red onion, chopped
3 garlic cloves, chopped
1 jalapeno, chopped, de-seed for less heat
1 can organic diced tomatoes or fire roasted tomatoes
¾ cup organic corn kernels
1 15oz can black beans, drained and rinsed
1 teaspoon cumin powder
1teaspoon smoked paprika
1/2teaspoon red chili powder, or to taste
1 teaspoon salt
¼ tsp black pepper
1 cup quinoa, uncooked
1 and ¼ cups organic chicken bone broth. (water works as well)
2-3 tablespoons chopped cilantro
1 lime, juice of 1 lime
1 avocado, diced
Press the saute button on the Instant Pot. Add oil to it and then add the chopped onion, garlic and jalapeño. Saute for 2 minutes until the onion is softened.
Add the black beans, tomatoes and corn kernels. Mix well.
Add the spices – cumin, smoked paprika, chili powder, salt and black pepper and mix.
Add the quinoa and toss until well combined. Then add the bone broth and mix.
Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 4 minutes with the pressure valve in the sealing position. Let the pressure release naturally.
Open the pot Add cilantro and lime juice.
Add in the diced avocados and serve Mexican Quinoa immediately. You may also top it with guacamole and salsa.