Soak the beans in a bowl for 8 hours to overnight.
In the morning, drain the water completely.
Place the beans in a colander and rinse the beans once with warm water.
Cook the quinoa and beans
Set your Instant Pot to "Saute" and let it heat for 30 seconds .
Add the red beans, pink salt, Cuban seasoning and black pepper.
Add 2 cups of water to the Instant Pot and mix well.
Close the lid to the Instant Pot and choose "Pressure Cook" option. Remove the "keep warm" option and set the time to 15 minutes.
Gently open the lid when the Instant Pot has cooled down and the valve has dropped.
Add the Quinoa and mix well.
Close the lid again and this time, Pressure Cook for 1 minute.
Let it cool before opening it.
Add the lime juice and gently mix well. Serve or refrigerate.
Video
Notes
NUTRITION INFO IS APPROXIMATE!TIPS- If your Cuban seasoning comes with salt, adjust the pink salt amount in this recipe.- Soaking your red beans helps remove lectins from beans. - The floating valve should always drop before you open the lid. When the valve is up, the Instant Pot is still pressurized. A natural pressure release of the steam makes sure that your food is cooked effectively.- A half cup of dry red beans turn into about 1 cup of soaked red beans.- Glass containers are better storage option because it’s elements won’t seep into the food. Plastics normally seep into food, especially when heated.- These quinoa and red beans can be used in meal prep recipes.
Nutrition
Calories: 250kcal
Keyword how to cook quinoa, Instant Pot recipe, vegan protein recipes