Ingredients
- ¾ cup of dried black beans
- 4 cups of water
- 2 cups of tri-colored quinoa
- 1 tablespoon of vegetable oil
- A diced red onion
- A diced red bell pepper
- Minced garlic cloves
- A pinch of cumin
- 1 ½ cups of frozen grilled corn
- Half a cup of freshly chopped cilantro, split into portions
- Salt and ground black pepper, as desired
- 2 cups of shredded Colby Jack cheese, split into portions
- ¾ cup of zesty green salsa, adjust to preference
- 1 tablespoon of tomato paste
- ¾ cup of hot water
- Thinly sliced scallions
Step 1
In a versatile pressure cooker, start by placing black beans and covering them with water. Seal the lid securely, choosing high pressure and setting the timer for 20 minutes. Give it some time, around 10 to 15 minutes, for the pressure to build up naturally.
Step 2
Once cooked, release the pressure following the manufacturer's instructions, waiting for about 10 minutes. Unlock the lid, drain the beans, and rinse the pot thoroughly.
Step 3
Moving on to the quinoa, combine it with water in the pressure cooker pot. Seal the lid again, opting for the Brown Rice function, and set the timer for 8 minutes. Let the pressure build for 5 to 10 minutes.
Step 4
After cooking, release the pressure carefully using the quick-release method as per the instructions. Unlock the lid, fluff the quinoa with a fork, and allow it to cool down.
Step 5
Meanwhile, preheat the oven to 375 degrees F (190 degrees C).
Step 6
In a large skillet over medium heat, heat oil and sauté onion, red bell pepper, garlic, and cumin until softened and aromatic, for about 5 minutes. Add corn and cook for an additional 3 to 5 minutes. Remove from heat, stir in cilantro, and season with salt and pepper.
Step 7
Combine the black beans, onion mixture, Colby Jack cheese, and green salsa with the quinoa in the pot. Transfer the mixture to a large baking dish.
Step 8
Dissolve tomato paste in hot water and drizzle it over the quinoa mixture. Sprinkle the remaining Colby Jack cheese on top evenly.
Step 9
Bake in the preheated oven until the cheese is melted, approximately 25 minutes. Garnish with the remaining cilantro and scallions before serving.
Extra Tips & Suggestions
- 1. Start by using clear glass containers to store any leftover quinoa casserole. This will not only help you see what's inside easily but also add a touch of elegance to your fridge.
- 2. Embrace the power of labeling! Write down the date you made the casserole on a cute sticker and stick it on the container. This way, you'll always know how long it has been stored.
