Quick quinoa and corn recipe.
1c. Quinoa (“Red Incan”)
1 Knorr vegetable bouillon cube
1 packet Goya Sazon with Saffron
1 can corn with liquid
1-1/4 cups hot water
1 tablespoon extra virgin olive oil
Add the oil to the bottom of the Instant Pot. Pour in the quinoa and stir. Put the bouillon cube in the hot water and microwave for about a minute, keeping watch that it doesn’t boil over. Stir to dissolve…it doesn’t have to be perfect. Add to the pot, along with the seasoning packet, and the can of corn, with liquid. Stir to combine.
Put the lid in place, twist to lock, close the pressure valve, and set on low pressure for 12 minutes. When finished, turn off the Instant Pot and allow natural release, around 15 minutes, but you could let it go for awhile longer, if you are finishing other stuff. When you open the lid, give the contents a good stir, to combine everything evenly. Something old, something new…served with hot dogs and spaghetti squash.
If I were not cooking for my picky kids, I might have added a can of black beans, drained and rinsed. Maybe a little finely chopped onion? Green chili? And finish with a handful of chopped cilantro, after cooking. Pretty versatile.
I may try using the leftovers to make veggie “burgers”. I’m thinking that some breadcrumbs, smashed black beans and a little cumin would do the trick. I’ll let you know, if I do it!