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Instant Pot Cajun Quinoa Burrito Bowls
One of our favourites for Meatless Monday!
Prep Time: 00:05
Cook Time: 00:30
1 teaspoon extra-virgin olive oil
1/2 red onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1/2 jalapeno, diced
2 teaspoons cajun seasoning (homemade or store-bought)
1 cup quinoa
1 cup salsa (homemade or store-bought)
1 cup veggie stock
1 (15 oz. ) can black beans, drained and rinsed
optional toppings: avocado, guacamole, salsa, lime wedges, shredded lettuce
1Turn Instant Pot Sauté setting on. Sauté onions, peppers, and jalapeno for 5 minutes.
2Add in cajun seasoning and sauté for another minute.
3Turn off Instant Pot. Add in quinoa, salsa, veggie stock, and beans.
4Seal the lid, ensure that switch on lid is on Sealing.
5Cook at low pressure for 12 minutes. Let pressure naturally release (this takes 10-15 minutes).
6Remove the lid and fluff quinoa with a fork.
7Serve with toppings such as avocado, shredded lettuce, or cheese (vegan or regular).
Leftovers can be stored in an airtight container in the fridge for up to a week. You can quickly reheat on the stove top, or serve cold!
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