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Story behind the recipe: I am not a great cook! So for me, the easier the better. You throw all of the ingredients in an Instant Pot and cook. It can also be made on the stove top.

Description of the dish: These Instant Pot Quinoa Burrito Bowls are an easy and healthy make-ahead meal loaded with fiber and protein. This recipe is a great make-ahead meal to prepare over the weekend, You can enjoy it right away when it’s warm, then have lunch ready-to-go for three more days next week.

This recipe makes 4 to 6 servings (depending on how much you eat!)

Time to prep: 5 minutes

Time to cook: 20 minutes

Ingredients:

• 1 teaspoon extra-virgin olive oil
• 1/2 red onion diced
• 1 bell pepper diced
• 1/2 teaspoon salt
• 1 teaspoon 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, shredded cheese

Cooking Instructions:

• Instant Pot Directions:

1. Heat the oil in the bottom of the Instant Pot, using the "saute" setting.
2. Saute the onions and peppers until start to soften, about 5 to 8 minutes, then add in cumin and salt and saute another minute.
3. 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.
4. Press the "rice" button, or manually cook at low pressure for 12 minutes.
5. 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.)
6. Remove the lid, being careful to avoid any steam releasing from the pot, and fluff the quinoa with a fork.
7. Serve warm, with any toppings you love, such as avocado, diced onions, salsa, and shredded lettuce. Leftovers can be stored in an airtight container in the fridge for up to a week. You can quickly reheat on the stove top, or serve cold!

• Stove Top Directions:

1. You can heat everything in a covered pot over the stove. Instead of hitting the “rice” button using the directions above, simply bring everything to a boil in a large pot over high heat, then lower the heat and cover to steam until the quinoa is tender and the liquid is absorbed, about 15 minutes.
2. Remove the lid and fluff with a fork before serving with your favorite toppings.

Calories/Nutritional Information:
For 4 servings: Calories: 163kcal | Carbohydrates: 28g | Protein: 6g | Fat: 2g | Sodium: 294mg | Potassium: 268mg | Fiber: 3g | Vitamin C: 1mg| Calcium: 28mg | Iron: 2.3mg

Submitted by: Danielle Young, Leeds School of Business