Mexican Qunioa Prep Time: 15 min Cook Time: 30 min Ready In: 45 min Serves: 8 Ingredients: 1 avacado, diced 1 (15 oz.) can black beans, drained 1 lb. chicken, cubed 1 cup chicken stock Cilantro, for garnish 1 cup frozen corn 1 (10 oz.) can mild enchilada sauce 1 (4 oz.) can diced green chilies 1 lime, juiced (about ¼ cup) 1 Tbsp. minced garlic 1 Tbsp. olive oil ½ Tbsp. onion powder ½ tsp. pepper 1 cup quinoa, rinsed 1 red pepper, diced 1 tsp. salt 1 (1.25 oz.) taco seasoning mix packet 1 yellow pepper, diced Facebook Pinterest Twitter Google Plus Directions: Heat the oil in the cooking bowl on the BROWNING function. Set the timer for 10 minutes. Once oil is heated, about 1-2 minutes, add the minced garlic. Sauté until fragrant, about 1 minute. Add the peppers and continue to sauté until the peppers are tender-crisp, about 3-5 minutes. Season the chicken with salt and pepper. Place the chicken and remaining ingredients, except the avocado and cilantro into the pot with the sautéed garlic and peppers. Stir all ingredients together and press the SOUP/STEW button, and set the time for 30 minutes. When time is up, use Quick Pressure Release. Garnish with diced avocado and cilantro.