Pressure Cooker Quinoa Nachos

Here’s an easy recipe for a satisfying protein filled nacho dish.

Cashew Queso for your cheese fix.

First take 2 cups of raw cashew and take boiling water and place in a glass container with lid fill till cashews are covered.

I used 2 mason jars to soak my cashews

Next open and rinse 1 can of black beans and open 1 can of diced tomatos in tomato juice.

I use organic.

Rinse your quinoa (I used red) and place in pressure cooker with the beans, tomatos and the juice, 1 1/2 cups of water, 2 tbs onion powder, 1/2 tbs cumin, 1 tsp cayenne, 1 tsp sea salt. Set pressure cooker to rice and time adjust to 20 minutes.

Once the pressure cooker has finished add the cashews and the water to a blender, 2 cloves of minced garlic, 4 tbs nutritional yeast, 1 tsp sea salt, 2 tbs hot salsa of your choice, 2 tsp chilli powder, 1 tsp cumin, 2 tsp tumeric (for color).
Minced garlic.

Layer the chips and quinoa combination, top with queso and garnish with avacados.

Avacados are a good source of fat which is important for brain function.
You could also top with some cilantro, fresh jalapenos, grilled onions and peppers or anything else that you can think up.

Fun Facts About Quinoa:

8 grams of protein per cup.

22 calories per cup.

A good source of magnesium, calcium, copper, iron, and vitamin E.


2 cups of Quinoa

1 can Black Beans

1 can of diced tomatos in juice

4 Tbs Nutritional Yeast

2 Tsp Chilli Powder

1 Tsp Cumin

1/4 Tumeric

2 Tsp Sea Salt

Chips of your choice

Hot Salsa


Pressure cooker can be replaced.


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