Danielle Wollmann, RHN
Instant Pot Mexican Quinoa Casserole
I am a big believer that we ALL need to incorporate more plant based recipes into our diets. Not that everyone needs to be a vegetarian, or become vegan, but our health would benefit if we became a little MORE vegetarian. This means adding in more beans and legumes into our meals instead of meat everyday.
The protein in this recipe comes from black beans, and quinoa. Quinoa is an amazing grain (actually a pseudo-grain and is really a seed!). Unlike some other plant based protein sources, quinoa is a complete protein, meaning it has all the essential amino acids needed from food for the body to form protein.
I also like to fast and quick recipes.
With 3 kids, I need my meals to be quick and easy and delicious so my kids will eat!
This recipes incorporates all of this. It is healthy, full of veggies, fibre, plant based protein. It takes only minutes to throw together, and the kids love it. Win, win win!
1 TBSP Olive Oil
1 Bell Pepper
1.5 cups Quinoa
1 can organic black beans
1 can stewed tomatoes
1.5 cups frozen corn
1 cup salsa
2 cups bone broth ( or chicken stock or water)
1 tsp sea salt ( or to taste)
3 tbsp chili powder
1 tsp. cumin
Preheat oven to 400 degrees.
Turn the instant pot to sauté, and cook onion and bell pepper until onions are tender. ( approx 5 mins.)
Rinse quinoa ( unless package says pre-washed)
Add the remaining ingredients and stir well.
Set manual timer to 12 mins.
Once time is up, let pressure release manually.
You can top with guacamole, cheese, sour cream, salsa. You can also make a burrito bowl by adding lettuce, greens, and the suggested toppings.