Unlike traditional burrito bowls, this recipe uses quinoa as a protein-rich alternative to rice. It cooks quickly in the pressure cooker and is relatively hands-off until you’re ready to serve. As written, this recipe is naturally gluten-free and vegetarian. However, feel free to top it with any protein you love, like baked chicken breasts or leftover taco meat. You can also wrap it in tortillas as a burrito filling, or serve it with crunchy tortilla chips.
Ingredients You’ll Need
The base of these bowls is simply rinsed quinoa and your favorite salsa. Paired with black beans, it becomes a complete vegetarian meal idea! Sauteed onion and bell peppers give this dish extra color and flavor, but you can omit them for a faster meal, or swap for any other veggies you need to use up. You could even add a bag of frozen corn, for extra texture. Just like a traditional burrito bowl, feel free to add any toppings you love, like shredded lettuce, diced tomatoes, cilantro, or guacamole.
How to Make Quinoa Burrito Bowls
Press the Sauté button on your Instant Pot and add a drizzle of olive oil into the pot. Saute the onion and bell pepper until softened, about 5 minutes. Add the cumin and stir again briefly, just until fragrant. Press the Off/Cancel button on your machine and immediately pour in the water. Scrape the bottom of the pot with a spatula to make sure nothing is stuck. (This will prevent a burn error later.) Rinse the quinoa under running water in a sieve for 1 minute or until the water runs clear. This will help remove the saponin in its outer coating, which can have a bitter or soapy flavor. Pour the rinsed quinoa and salt into the pot, and stir well. Then add the drained black beans and salsa on top, and don’t stir it. Secure the lid and move the steam release valve to the Sealing position. Use the Manual or Pressure Cook button to cook at high pressure for 1 minute. It will take roughly 10 minutes for the pot to pressurize. When the cooking cycle is complete, let the pressure naturally release for 15 minutes. This is when the quinoa will finish cooking, without sticking to the bottom of the pot. When the screen reads L0:15, move the steam release valve to the Venting position. The floating valve in the lid will drop when there is no more pressure in the pot. Remove the lid and fluff the quinoa with a fork. Adjust any flavoring to your taste, adding extra salt or a squeeze of lime juice. Serve warm with any toppings you love, like fresh cilantro, sliced avocado, shredded cheese, or a dash of hot sauce. Leftovers can be stored in an airtight container in the fridge for up to 5 days. Looking for more Instant Pot recipes? Try my Instant Pot Vegan Chili, Lentil Curry, Mashed Potatoes, or Lentil Soup for more ideas. If you try these Quinoa Burrito Bowls, please leave a comment and star rating below letting me know how they turn out for you.
