Mexican Quinoa with Fried Egg

30-35 minutes prep & cook.


1 tablespoon vegetable oil
1 medium-sized onion chopped
2 cloves of garlic peeled and minced (or ~ 1 TBS minced garlic from a jar)
1 cup of quinoa rinsed and drained
1 (15 oz.) can black beans, drained and rinsed
1 to 1 1/2 cups of frozen corn
1 can 15 oz diced tomatoes, with all their juices
1 cup water or vegetable broth
1 egg per person


2 small bell peppers chopped (or 2 jalapeno peppers, seeded and chopped)
3 pepper and onion blend frozen bag


½ teaspoon ground coriander
½ teaspoon kosher salt
¼ teaspoon black pepper
1 ripe avocado

A handful of pumpkin seeds
¼ cup fresh cilantro, chopped


  1. Press sauté and add 1 TBS oil to the Instant Pot.
  2. Once the oil is hot, add onion, peppers, 1 tsp cumin and ½ tsp coriander.
  3. Cook, stirring constantly, until onions are translucent, 3-4 minutes.
  4. Stir in 2 cloves garlic and cook for 30 seconds.
  5. Add in quinoa, black beans, corn, tomatoes, and ½ tsp salt and ¼ tsp pepper. Give it a stir.
  6. Pour in the liquid, secure the lid, move the steam release valve to the sealing position.
  7. Select Manual/Pressure Cook to cook on high for 1 minute for white quinoa, 3 for multi.
  8. When the cooking cycle is complete, let the pressure naturally release for 8-10 minutes.
  9. Cut avocado, cilantro, etc
  10. Fry eggs two minutes before pressure release.
  11. Release remaining pressure, stir, and serve with garnish of choice: cilantro, avocado, pumpkin seeds, pickled onion or radish.

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