Savor the Ultimate Vegetarian Quinoa Casserole

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.