Munchie Monday: Quick and Easy Instant Pot Corn and Bean Quinoa Burrito Bowl

It is so interesting to learn something new every day.  This time I learned that a burrito bowl has absolutely nothing to do with burritos.  Or, at least, no tortillas are involved at all.  It turns out to be very good anyway.

Scant tablespoon olive oil

1 large bell pepper, finely diced--can use red, orange, or yellow bell pepper instead

1 sweet onion, diced

2 teaspoons cumin

1/2 teaspoon coarse salt

1 can black beans (15 ounce), drained and rinsed if you want

1 cup quinoa, rinsed

1 cup salsa (I used red salsa)

1 can whole kernel corn-I did not drain, just dumped the whole thing into the pot when the time came

1 1/2 cups vegetable broth

Turn the Instant Pot to saute.  Put the oil in the bottom of the stainless steel insert.  Add the diced pepper and onion and stir occasionally until the the vegetables are beginning to be cooked...onions are sort of translucent.  Add the cumin and salt and stir well.  Dump in the beans, corn, quinoa, salsa, and vegetable broth.  Stir well then cancel the saute function.  Select high pressure and set to cook for 8 minutes.

When the timer runs down, let the pressure release naturally for 10 minutes  then finish releasing quickly.

Fluff the quinoa then serve in a bowl.  Feel totally free to top with chopped cilantro, chopped avocado, diced tomatoes, and any other things that suit you.  We just ate it plain.  And really liked it.