IP Mexican Quinoa

Ingredients:

1 Tble. olive oil
2 cloves garlic, minced
1 jalapeno, seeded and minced
1/2 onion, chopped
1 C. quinoa
1 C. vegetable broth
1 (15-oz.) can black beans, drained and rinsed
1 (14.5-oz) can fire-roasted diced tomatoes
1 C. corn kernels, frozen, canned or fresh
1 tsp. chili powder
1/2 tsp. cumin
Kosher salt and freshly ground black pepper, to taste
1 avocado, halved, seeded, peeled and diced
Juice of 1 lime
2 Tble. chopped fresh cilantro leaves

Directions:

1. Set IP to saute.  Heat olive oil until Hot.  Add onion and cook until translucent stirring frequently.         Add garlic and jalapeño stirring frequently until fragrant, about one minute.
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt    and pepper, to taste.
3. Select Manual for 10 min. NPR for 5 min.  Slowly release pressure until  pin drops.
4. Stir in avocado, lime juice and cilantro.
5. Serve immediately.