Mexican Quinoa

Ingredients:

2 cups quinoa (I used tricolor)

2 cups dried black beans

2 cups salsa

1 bag frozen corn

1 bag frozen onions (I used pearl onions)

6 cups water or veggies broth

Instructions:

Place everything in instant pot. Set to high pressure and cook for 25 minutes, this makes a very full pot so it takes a while to get to pressure. Allow it to naturally release for 10 minutes then manually release it. Mix together and enjoy!