The instructions left out the avocado oil, but I just used it to sauté the onions. I made it with canned adzuki beans (1 can, drained), so I just put all the ingredients, including the quinoa, in at the same time and cooked on high pressure for 10 minutes. Also, couldn’t find Cuban spice in the grocery store, so looked it up to find out it’s just a mix of common spices I already had/could easily get and just made a batch of it, which I’ll be using in other recipes, because it’s yummy!
Added: I’ve made this twice more since the first go-round and just can’t rave more about how much I like it! Also, the leftovers make a great base for what I like to call a “Mediterranean bowl”. Serve it cold topped with such things as sliced cherry tomatoes, pickled herring, pickled mushrooms, sliced cucumbers, minced onion, hummus, baba ganouj… Really, anything your heart desires. You can’t go wrong.
