Instant Pot Vegan Quinoa Burrito Bowl

Updated: Jun 7, 2018



Straight from Detoxinista | Time: 25 minutes|Serves: 4


Ingredients

1 tsp EVO

1/2 red onion, diced

1 bell pepper, diced

1/2 tsp salt

1 tsp ground cumin

1 cup #quinoa, rinsed well

1 cup prepared salsa

1 cup water

1 1/2 cups cooked black #beans , or 1 (15 oz.) can, drained and rinsed

Optional toppings: Avocado, guacamole, fresh cilantro, green onions, salsa, lime wedges, shredded lettuce


Instructions

Heat the oil in the bottom of the Instant Pot, using the "saute" setting. Saute the onions and peppers until start to soften, about 5 to 8 minutes, then add in cumin and salt and saute another minute. Turn of the Instant Pot for a moment.


Add in the quinoa, salsa, water, and beans, then seal the lid, making sure that the switch at the top is flipped from venting to sealing. Press the "rice" button, or manually cook at low pressure for 12 minutes. Let the pressure naturally release once the cooking is over, to make sure the quinoa completely absorbs the liquid. (This takes 10 to 15 minutes.)


Remove the lid, being careful to avoid any steam releasing from the pot, and fluff the quinoa with a fork. Serve warm, with any toppings you love, such as avocado, diced onions, salsa, and shredded lettuce.


What I ate and drank today (1/11/18)

A banana

Avocado flatbread from Pret

1/2 peanut butter sandwich

Cheese cubes

Quinoa burrito bowl

64 oz of water

1 cup of decaf coffee

2 cups of herbal tea

1 Airborne tablet

2 glasses of red wine


Exercise

2.6 miles walking

20 min of strength training


What I ate and drank today (1/10/18)

A naval orange

1 leftover stuffed pepper

1/2 peanut butter sandwich

Cheese cubes

Pita

1 piece of babka

Several spoonfuls of horseradish (because sinuses suck)

128 oz of water

2 cups of herbal tea

2 cups of decaf coffee

2 Airborne tablets


Exercise

2.6 miles walking

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