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.
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