Black Bean, Corn, and Quinoa Bowls

 active time:    15 minutes

total time:        35 minutes

serves 6

2 tbsp extra-virgin olive oil

1/2 cup diced onion

1/2 cup diced red bell pepper

1 tbsp fresh minced garlic

1 tsp kosher salt

1/2 tsp ground cumin

1/2 tsp sweet smoked paprika

1 cup quinoa, rinsed and drained

1 cup water

1 cup cooked black beans

1 cup frozen corn kernels

1 1/2 cups diced zucchini

2 tbsp freshly squeezed lime juice

optional toppings:

salsa

guacamole

low-fat sour cream

avocado slices

grated cheese

feta cheese

1.  Set the instant pot to Sauté (High).  When hot, pour in the olive oil and add the onion, bell pepper, and garlic.  Cook for 2 minutes or until the vegetables are barely translucent.  Add the salt, cumin, and paprika.  Stir well to combine.

2.  Press CANCEL.  Add the quinoa and water, stir to combine.  Place the beans and corn on top. Do not stir.

3.  Secure the lid.  Close the pressure-release valve.  Select PRESSURE COOK/MANUAL and set at High pressure for 2 minutes.  Allow the pot to sit undisturbed for 5 minutes after cooking, then release any remaining pressure.

4.  Use a fork to lightly fluff the quinoa.  Stir in the zucchini and lime juice.  Close the lid.  Leave the lid in place for 5 minutes to allow the zucchini to cook in the residual heat.  Spoon the mixture into bowls.  Serve with desired toppings.

calories            224

total fat               7g

saturated fat        0.9g

sodium                401mg

total carbs            35g

fiber                       6g

sugar                      5g

protein                    8g