Hit your Instant Pot's saute button, and cook the bell pepper, onion, and garlic until they just start to brown. Add the dried spices, salt, and quinoa to the pot. Stir constantly to toast for just a minute, then add the water, stirring one more time.
Add the beans and corn to the pot, but don't stir them in, as this can cause a burn warning, depending on your pot.
Cover the pot, lock the lid, and cook at pressure for 6 minutes with a 10-minute natural release. Then, open the pot, add the lime juice, and fluff the quinoa with a fork.
Divvy up the quinoa mixture between your bowls and pile on your toppings of choice!
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Notes
The nutritional information for this recipe is an estimate and does not include any of the toppings, since you can mix and match or leave them off.Leftovers will keep for 4 to 5 days in the fridge.