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Instant Pot Quinoa Black Bean Salad

This Instant Pot Quinoa Black Bean Salad is the perfect side dish for your favorite southwest meals. Loaded with familiar Tex-Mex flavors and wholesome ingredients, this dish is as delicious as it is nutritious.
Course Side Dish
Cuisine American
Cook Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 330kcal

Ingredients

Salad:

  • 2 medium onions diced
  • 1 tablespoon olive oil
  • 4 cups chicken stock
  • 2 cups quinoa
  • 2 cans black beans rinsed
  • 16 ounces frozen corn thawed
  • Optional- Chopped avocado and quartered grape tomatoes

Dressing:

  • Juice of 1 lime 1/4 cup
  • 3 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon cumin
  • ¾ teaspoon salt
  • ½ teaspoon coriander
  • ¼ cup cilantro chopped

Instructions

  • Set Instant Pot to Sauté.
  • Add olive oil and onion.
  • Cook for about 5 minutes, stirring occasionally until onions are translucent.
  • Add chicken stock and quinoa.
  • Set Instant Pot to Rice, low pressure, 6 minutes.
  • While cooking, combine black beans and corn.
  • Add cooked quinoa to the black beans and corn.
  • Add dressing ingredients to a medium bowl, and whisk until combined.
  • Pour dressing over quinoa mixture.
  • Mix until just combined.
  • Serve with avocado and quartered grape tomatoes.

Notes

Weight Watchers Freestyle = 6 Points per serving for 6 servings

Nutrition

Calories: 330kcal | Carbohydrates: 48g | Protein: 11g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 398mg | Potassium: 577mg | Fiber: 5g | Sugar: 3g | Vitamin A: 34IU | Vitamin C: 6mg | Calcium: 34mg | Iron: 3mg