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Instant Pot Quinoa Black Bean Salad

Instant Pot Quinoa Black Bean Salad

This Instant Pot Quinoa Black Bean Salad is the perfect side dish for your favorite southwest meals. Loaded with familiar Tex-Mex flavors and wholesome ingredients, this dish is as delicious as it is nutritious.

Author: Wondermom Wannabe

Meal Type: Milk Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 8 servings

Calories: 389 kcal per serving

Ingredients

  • 2 - onions
  • 1 tablespoon - olive oil
  • 4 cup - chicken stock
  • 2 cup - quinoa
  • 2 cans - black beans
  • 16 ounces - frozen corn
  • chopped avocado and quartered grape tomatoes
  • 1 - lime
  • 3 tablespoon - olive oil
  • 1 tablespoon - apple cider vinegar
  • 1 tsp - cumin
  • ¾ teaspoon - salt
  • ½ teaspoon - coriander
  • ¼ cup - cilantro

Instructions

  1. Set Instant Pot to Sauté.
  2. Add olive oil and onion.
  3. Cook for about 5 minutes, stirring occasionally until onions are translucent.
  4. Add chicken stock and quinoa.
  5. Set Instant Pot to Rice, low pressure, 6 minutes.
  6. While cooking, combine black beans and corn.
  7. Add cooked quinoa to the black beans and corn.
  8. Add dressing ingredients to a medium bowl, and whisk until combined.
  9. Pour dressing over quinoa mixture.
  10. Mix until just combined.
  11. Serve with avocado and quartered grape tomatoes.

Nutrition

Energy: 389 kcal | Total Fat: 18 g | Saturated: 3 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 0 mg | Total Carbs: 44 g | Fiber: 10 g | Sugars: 5 g | Proteins: 17 g | Sodium: 905 mg | Polyunsaturated: 4 g | Monounsaturated: 10 g

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