This hearty and colorful dish combines fluffy quinoa with a mix of fresh vegetables, making it a perfect healthy meal for any day. It's easy to prepare and full of flavors that everyone will love.
Start by cooking the black beans in your pressure cooker. Add enough water to cover them by a few inches, seal the lid, and set it to high pressure for about 20 minutes. It’ll take around 10 to 15 minutes for the pressure to build up. Once done, let the pressure release naturally for about 10 minutes before opening the lid. Drain the beans and give the pot a quick rinse.
Next, put 4 cups of water and the quinoa into the pot. Lock the lid again and use the Brown Rice setting for 8 minutes. The pressure will take about 5 to 10 minutes to build this time. When the timer goes off, release the pressure quickly, open the lid carefully, and fluff the quinoa with a fork. Let it cool a bit.
While the quinoa is cooling, heat some oil in a large skillet over medium heat. Add chopped onion, red bell pepper, garlic, and cumin, cooking until everything softens and smells amazing—about 5 minutes. Toss in the corn and cook for another 3 to 5 minutes until warmed through. Take the skillet off the heat, stir in a quarter cup of chopped cilantro, and season with salt and pepper.
Now, mix the black beans, veggie mixture, about a cup of Colby Jack cheese, and some green salsa into the quinoa. Spread this all out evenly in a large baking dish. In a small bowl, dissolve tomato paste in 3/4 cup of hot water and drizzle it over the quinoa mixture. Sprinkle the rest of the cheese on top.
Pop the dish into a 375°F oven and bake until the cheese is melted and bubbly, around 25 minutes. When it’s done, sprinkle the remaining cilantro and some sliced scallions on top for a fresh finish.
- Rinse the quinoa well before cooking to remove its natural bitterness.
- Use a mix of fresh or frozen vegetables to save time and add variety.
- Cover the baking dish tightly with foil to keep the moisture in and cook evenly.
This dish is a nutritious and colorful meal packed with protein, fiber, and vitamins. It’s easy to make and perfect for a healthy weeknight dinner or meal prep. The combination of quinoa and veggies keeps it light yet filling.
Serve warm with a dollop of Greek yogurt or a splash of lemon juice for extra brightness. It pairs well with a simple green salad or roasted chicken for a complete meal.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in the microwave or oven, adding a splash of water to keep it moist. This dish also freezes well for up to 2 months.
