Mexican Quinoa Meal (IP)
Ingredients
- 1 lb ground turkey or beef
- ½ sweet onion, diced
- 3 cloves garlic, pressed
- 1 C quinoa, rinsed well
- 1 container taco seasoning
- 1 can black beans, drained and rinsed
- 1 C frozen corn
Either:
- 1 can Ro-Tel (10 oz), juice included (or other brand diced tomatoes with green chiles. If the can is larger than 10 ounces, use only one cup)
- 1 C Chicken Stock (enough to make 2 C when combined with the Ro-Tel)
- OR -
- 1 C crushed tomatoes
- 1½ C chicken stock
Directions
- Over medium heat, sauté the turkey and onion in 2 tablespoons oil
- Toss in the garlic and continue to sauté for another minute
- Add the quinoa (make sure that it is rinsed well) and stir together with the turkey mixture
- Add in the taco seasoning and sauté for 30 seconds
- Pour in the Ro-Tel and chicken stock mixture
- Add the black beans and the frozen corn
- Give it a stir and lock the top on the pressure cooker
- Bring to high pressure for 3 minutes
- When time is up, remove from heat (if using electric, make sure it is turned off or unplugged)
- Let pressure come down on its own for ten minutes, then do a quick release
- Let set for a minute or so, then fluff with a fork
- Serve on plates or in bowls with cheese, sour cream and cilantro
Optional: Serve with corn chips on the side (or over them!)