Quinoa and Black Beans is a healthy Instant Pot dinner recipe. Its a low carb and keto version of the ever popular Mexican dish - Black Bean and Rice. Black Bean and Quinoa cooked in the Instant pot with spices and herbs is a tasty and delicious one pot meal which gets ready in just 15 minutes from scratch. Also this is a Vegan dinner recipe.
This is one of my favourite weeknight dinners. Its extremely healthy and is packed with nutrients and flavours. Super satisfying and comforting, this is super quick and easy dinner recipe for the family.
Also, this Black Bean and Quinoa is made with simple pantry staple ingredients which are easily found in all homes.
I love to make a lot of it and carry it for lunch as well. It freezes and refrigerates really well and you can enjoy it later as well. Sometimes, I wrap it up in tortillas to make Burritos or sometimes a Crunchwrap or even a Quesadilla. It can be used in multiple ways and always satisfies everyone!
Quinoa is such a healthy grain. You can easily replace it for rice and it makes for a brilliant low carb replacement.
Here's what happens if you eat Quinoa everyday!
More Quinoa Recipes
- Vegan Stuffed Peppers With Quinoa
- Crock-Pot Black Bean and Quinoa Chili
- Instant Pot Black Bean Quinoa Burrito Bowl with Tofu
- Roasted Mushrooms with Herby Quinoa
- Vegan Black Bean Quinoa Burgers
- Traditional Moroccan Chickpea Quinoa Salad
- Southwestern Quinoa Black Bean Salad
- Mediterranean Quinoa Salad with Chickpeas
- Keto Quinoa Zucchini Muffins - (No Flour, No Sugar, No Oats)
- Cilantro Lime Quinoa
I love to serve this as a quick side dish as well. It goes perfectly with Roasted Chicken or Beef or Shrimps. You can also serve with Veggie Main courses like Cauliflower Parmesan Steaks or Roasted Cauliflower or Roasted Mushrooms
I love the fact that I don't have to precook or soak the Quinoa for this recipe. I just rinse it so that it does not has any bitter taste and dump in the Instant pot.
Instant Pot cooks Quinoa beautifully, makes them soft and mushy. It looks almost like cooked Couscous. Also, its equally hearty and comforting like a bowl of rice.
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Ingredients
- Black Beans (dry)
- Quinoa - rinsed and drained
- Red Onions - finely chopped
- Diced Tomatoes
- Cayenne Pepper
- Garlic powder
- Salt
- Ground Cumin
- Vegetable Broth
- Cilantro and Lime Juice - for garnish
See recipe card for quantities. Also, watch the video for a quick visual.
How to make Quinoa and Black Beans in Instant Pot (STEP BY STEP GUIDE)
STEP 1: DUMP AND SAUTE
- Heat Olive Oil in an Instant pot. As the oil shimmers, add the chopped Onions and saute for about 3-4 minutes. Add the Quinoa, Dried Black Beans, Diced Tomatoes with Juices, and Spices.
- Saute until they get fragrant.
STEP 2: PRESSURE COOK FOR 5 MIN
- Pour Broth and scrape off anything which might have got stuck to the bottom of the pot.
- Cover with the lid and pressure cook for 5 min.
- Quick release the pressure and serve.
STEP 3: GARNISH AND SERVE
- Garnish with freshly chopped Cilantro and Lime juice
- Serve hot with Vegan Sour Cream on top.
You can also serve with some shredded Cheddar Cheese for non vegan version.
Cooking Variations
- DUTCH POT - Dump and saute all the ingredients in a Dutch Pot. As it all gets fragrant, pour Broth and cover cook on low for 20-30 minutes. Garnish with sour cream and cheddar cheese and serve.
- CROCKPOT - Saute all the ingredients in a saucepan. Add broth and deglaze the pan. As the mixture comes to a quick boil, transfer it to a greased crockpot. Cover cook on low for 3-4 hours or on high for 2 hours. Stir occasionally. Garnish with fresh cilantro and lime juice before you serve.
Storage
You can easily store this Quinoa and Black Bean in an airtight container in the refrigerator for upto 2 weeks. You can even freeze this in a freezer friendly bag for upto 2 months.
Just thaw overnight in the refrigerator and reheat in the oven before serving.
I hope you liked this recipe and shall make it soon. If you happen to make this recipe, then comment below and rate this recipe. Also, tag me with #recipemagik on Instagram.
Quinoa and Black Beans (Vegan)
INGREDIENTS
- 1 cup Quinoa rinsed and drained
- 1 tablespoon Extra Virgin Olive Oil
- 1 medium sized Red Onion finely chopped
- 1 cup Black Beans dried (drained if using canned)
- 1 cup Diced Tomatoes with the juices
- 1½ teaspoon Cayenne Pepper
- 1 teaspoon salt adjust as per taste
- 2 teaspoon Garlic Powder
- 1½ teaspoon Ground Cumin
- 2 cups Vegetable Broth
- Cilantro finely chopped (for garnish)
- 1 tablespoon Lime Juice for garnish
- 1 tablespoon Sour Cream vegan
INSTRUCTIONS
- Rinse the Quinoa in running water and drain. Keep it aside.
- Heat Olive Oil in the Instant Pot, by setting it in the saute mode. As the oil shimmers, add the Chopped Onions and cook them for about 3-4 minutes.
- Now, add the Quinoa, Black Beans (dried) or drained if you're using canned, Cayenne Pepper, Salt, Garlic Powder, Ground Cumin, and Diced Tomatoes. Toss to combine everything and cook for about 5 minutes.
- Deglaze the pot with Broth. Scrape off anything which might have got stuck to the bottom of the pot. Cover with the lid and pressure cook for 5 min. After it gets cooked, quick release the pressure.
- Once cooked, serve hot. Garnish with freshly chopped Cilantro, Lime Juice and Vegan Sour Cream before you serve. You can also serve with some shredded Cheddar Cheese for non vegan version.
Video
Notes
- DUTCH POT - Dump and saute all the ingredients in a Dutch Pot. As it all gets fragrant, pour Broth and cover cook on low for 20-30 minutes. Garnish with sour cream and cheddar cheese and serve.
- CROCKPOT - Saute all the ingredients in a saucepan. Add broth and deglaze the pan. As the mixture comes to a quick boil, transfer it to a greased crockpot. Cover cook on low for 3-4 hours or on high for 2 hours. Stir occasionally. Garnish with fresh cilantro and lime juice before you serve.
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