Like Mexican rice, this super versatile quinoa version comes ready for a burrito bowl, burrito, or as side for any Mexican-flavored dish. Keep it vegan or add some other protein on the side! Adapted from the Detoxinista: https://detoxinista.com/instant-pot-vegan-quinoa-burrito-bowls/
Press the Saute button and let the Instant Pot heat up. When it says "Heat", add the olive oil and onions. Saute onions until they are soft and lightly browned. Add cumin and quinoa and saute for a minute.
Add in the rest of the ingredients, give a gentle stir, then seal the lid and move the dial from venting to sealing. Pressure cook at low pressure or use the "Rice" setting for 12 minutes. Once cooking time is over, let it naturally release for 10 to 15 minutes.
Open the lid (always beware of steam!). Fluff the quinoa with a fork and serve warm (or cold) as a burrito bowl or in a burrito or wrap. Top with your favorite burrito toppings or serve on the side.