Ingredients:

  • 1.5 cups (255g) white or tri-color quinoa, thoroughly rinsed
  • 1.5 cups (355ml) low-sodium vegetable or chicken broth
  • 10 oz (283g) red enchilada sauce
  • 14.5 oz (411g) fire-roasted diced tomatoes, undrained
  • 15 oz (425g) black beans, rinsed and drained
  • 1 cup (150g) frozen sweet corn
  • 1 lb (454g) boneless, skinless chicken thighs, diced into 1-inch pieces
  • 1 small red onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1.5 cups (150g) shredded Mexican blend cheese
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper

Instructions:

  1. Place the quinoa in a fine-mesh strainer and rinse under cold water for at least 60 seconds, rubbing grains with fingers to remove bitter saponins.
  2. Place the diced red onion and 3 minced garlic cloves at the bottom of the cooker.
  3. Layer the chicken, 425g black beans, and 150g frozen corn over the onions.
  4. Pour the 283g enchilada sauce and 411g fire roasted tomatoes (with juices).
  5. Sprinkle the rinsed quinoa evenly over the top.
  6. Sprinkle 1 tbsp chili powder, 1 tsp smoked paprika, sea salt, and black pepper.
  7. Pour 355ml broth over everything and stir just enough to submerge the quinoa.
  8. Cover and cook on High for 3 hours until the liquid is absorbed and quinoa is translucent.
  9. Stir in 150g shredded cheese 5 minutes before serving until melted and velvety.