Set a 6 qt electric pressure cooker to saute, when hot add a splash of low sodium vegetable broth and then add the diced onions, stir frequently, after 2-3 mintues add the jalapeno pepper and garlic, saute another minute.
Add the tomatoes, vegetable broth, quinoa, beans, corn and spices to the pot.
Put the lid on the pressure cooker, set the time for 5 minutes on high, natural pressure release.
When the pressure comes down, open the lid carefully, add the lime juice, lime zest and cilantro.
Serve hot, cold or room temperature.
Delcious served as a taco filling, over a chopped salad or over a bed of greens. Take it hiking, pack it in your work lunch bag, serve it with oil free air fried corn tortilla chips.