• Wash the QUINOA under cold water for 2 minutes in a strainer and set aside. Wash the canned Black Beans under cold water and set aside. Place the inner liner inside the 3 quart or 6 quart Instant Pot. Plug it in.
• Add washed quinoa, salsa, washed canned black beans, chunky medium hot salsa, Taco seasoning and water to the inner pot. Give it a good stir.
• IMPORTANT - Now do a taste test for salt. If you think you need salt, then only add it. Since taco seasoning, canned black beans and salsa already have good amount of salt, you have to be careful about the quantity of salt you add. I normally wouldn't add salt in this since I can always top it with more salsa or sprinkle more salt later on.
• Place the lid of the instant pot and close it. Set the Valve to SEALING. Press the Pressure Cook/Manual button and set it on HIGH & MORE for 2 minutes.
• Once the timer goes off, follow NPR (natural pressure release). When the safety valve drops down, carefully open the lid. Let stand for 2 minutes.
• Take a fork and fluff it up. Your MEXICAN BURRITO BOWL or QUINOA BURRITO BOWL is ready to be served.
• Add the garnishes of your choice. I have used finely chopped colorful bell peppers, onions, jalapenos, cilantro to top it. And then a good squeeze of lime to make it perfect.

STORAGE & REFRIGERATION

• This recipe is perfect to be eaten warm or served as a COLD SALAD.
• Bring it to the room temperature. Store in air tight container in the refrigerator. Eat it as a cold salad with all the garnishes and salsa or pico de gallo and a squeeze of lime. 

SERVING SUGGESTIONS

• Take it for a spring or summer potluck.
• Pack it for Lunch Box
• Make a quick and easy QUICK MEAL. Serve it with some Nachos chips on the side.