One Pot Mexican Quinoa
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One Pot Mexican Quinoa is loaded with flavor, protein, and just about the easiest dish you will ever make. Made with quinoa, bell peppers, black beans, corn, diced tomatoes, green chiles and more. Makes for the perfect lunch or light dinner.
One Pot Mexican Quinoa
This One Pot Mexican Quinoa is bursting with flavors, rich in protein, while being so healthy and filing. It’s so easy to make and makes a great batch. Making it perfect for meal prep too. Make ahead for lunches or light dinners. This Mexican quinoa is made with quinoa, bell peppers, black beans, corn, diced tomatoes, green chiles and more. It will quickly become your quick go-to meal and will become part of your rotation.
Ingredients needed to make One Pot Mexican Quinoa:
- Quinoa– Any kind of quinoa works. I usually use white quinoa for this recipe.
- Bell Peppers– Any color.
- Canned Black Beans– Drained and rinsed.
- Canned Corn– Drained and rinsed.
- Diced Tomatoes– I like using fire roasted for more flavor.
- Green Chiles– You can also use poblano peppers or jalapeños.
- Aromatics– Yellow Onion and Garlic.
- Spices and Herbs– Chili Powder, Pink Sea Salt, Black Pepper, Paprika, Cumin, and Oregano
- Lime Juice– Elevates the flavors.
- Cilantro– For garnishment.
- Vegetable Broth– To cook the quinoa.
Equipment needed to make One Pot Mexican Quinoa:
- Large Pot with Lid– To cook this whole dish in.
How to make One Pot Mexican Quinoa:
- Step 1– Start by rinsing quinoa. Thinly dice onion and red bell pepper and mince garlic. Thinly chop cilantro .Place a large pot on stovetop on high heat. Drizzle avocado oil and bring to a heat.
- Step 2– Toss in onion and garlic and sauté for 1-2 minutes. Toss in bell pepper and continue to sauté for another 3-4 minutes until bell pepper starts to soften. While aromatics are sautéing, sprinkle in spices and herbs; pink sea salt, black pepper, chili powder, paprika, cumin, and oregano.
- Step 3– Toss in quinoa and mix in with aromatics, spices and herbs making sure it’s well coated. Toast quinoa for a couple of minutes then add in diced tomatoes and lime juice. Pour in vegetable broth and bring to a boil.
- Step 4– Once water starts to boil, add in black beans and corn. Bring heat to low and cover pan. Allow quinoa to simmer on low heat for 40 minutes.
- Step 5– Remove quinoa from heat and remove top from pot. Give quinoa a stir and use a fork to fluff quinoa. Garnish with freshly chopped cilantro. Serve and enjoy!
Tips and Substitutions:
- Use a pot that is large enough- Quinoa will expand as it cooks so use a large pot so that it has enough room to simmer, cook through and you can easily stir.
- Be sure to rinse your quinoa- Quinoa has a natural coating called saponin. This gives quinoa a bitter and soapy taste. Rinsing it gets rid of this coating and will make your cooked quinoa taste much better.
- Substitute for vegetable broth- If you don’t need this recipe to be vegan or vegetarian friendly, you can use any other kind of broth like chicken or beef bone broth for added nutrition.
What to serve One Pot Mexican Quinoa with:
This One Pot Mexican Quinoa is so versatile. It can be served as is topped with some avocado slices, sour cream, more fresh cilantro, pickled red onions, or even some fresh guacamole. You can also serve it as a side with some of these other delicious recipes:
Variations:
- Make it with rice– If you’re not a fan of quinoa, you can make this with rice instead.
- Add some meat– Chicken, beef or shrimp would all be great in this.
- Add more heat– Make it spicier by adding some Serrano peppers.
One Pot Mexican Quinoa FAQ’s:
What is the ratio of water to quinoa?
The basic ratio of water to quinoa is 1 cup of quinoa to 2 cups of water or liquid.
What does one-pot mean?
One-pot means that it’s a recipe that is all cooked in just one pot. Makes it easier to cook and minimizes the amount of dishes that need to be done after.
Is this One Pot Mexican Quinoa recipe vegan?
Yes. This one pot Mexican quinoa is completely vegan friendly as all ingredients are vegan and plant-based.
Can I add meat to it?
Yes. You can add meat to it of you’d like. Chicken, beef or even shrimp would all be great in this one pot Mexican quinoa.
Meal Prepping it:
This is a meal that is absolutely perfect for meal prep. It requires minimal prepping and it’s quick and easy to make. It also make a big batch of Mexican Quinoa. Also, it can be served as is or as a side. So it’s great to make and pack up for ahead lunches or for quick dinners.
Storing One Pot Mexican Quinoa:
Place any leftover one pot Mexican quinoa in an airtight container. Keep it refrigerated for up to 3-4 days. Reheat in the microwave or in a pot back on stovetop.
Freezing One Pot Mexican Quinoa:
Make sure Mexican quinoa has completely cooled-off before freezing. I like to measure it out in increments of 1-2 cups. This way I just freeze the servings that I need at the time. Add to freezer bags or any freezer safe container. Keep Mexican quinoa frozen for up to 3-4 months. Thaw-out in the fridge overnight. Reheat in the microwave or in a pot back on stovetop.
Did you like this One Pot Mexican Quinoa recipe? You may also like these other quinoa recipes:
- Turkey Quinoa Stuffed Bell Peppers
- Quinoa Harvest Bowls
- Quinoa Chickpea Salad
- Kale Quinoa Salad with Lemon-Tahini Dressing
One Pot Mexican Quinoa
One Pot Mexican Quinoa is loaded with flavor, protein, and just about the easiest dish you will ever make. Made with quinoa, bell peppers, black beans, corn, diced tomatoes, green chiles and more. Makes for the perfect lunch or light dinner.
Ingredients
- 1.5 cups quinoa
- 15 oz canned black beans (drained and rinsed)
- 15 oz canned corn (drained and rinsed)
- 15 oz canned diced tomatoes
- 1 yellow onion
- 2 bell peppers
- 3 cloves of garlic
- 2 tsp chili powder
- 1 tsp paprika
- 1/2 tsp cumin
- 1 tsp oregano
- 1.5 tsp pink sea salt
- 1/2 tsp black pepper
- 2-3 tbsp lime juice
- 4 cups vegetable broth
- 1 cup fresh cilantro (plus more for garnish)
- 1 tbsp avocado oil
Instructions
Start by rinsing quinoa. Thinly dice onion and red bell pepper and mince garlic. Thinly chop cilantro .Place a large pot on stovetop on high heat. Drizzle avocado oil and bring to a heat.
Toss in onion and garlic and sauté for 1-2 minutes. Toss in bell pepper and continue to sauté for another 3-4 minutes until bell pepper starts to soften. While aromatics are sautéing, sprinkle in spices and herbs; pink sea salt, black pepper, chili powder, paprika, cumin, and oregano.
Toss in quinoa and mix in with aromatics, spices and herbs making sure it's well coated. Toast quinoa for a couple of minutes then add in diced tomatoes and lime juice. Pour in vegetable broth and bring to a boil.
Once water starts to boil, add in cilantro, black beans and corn. Bring heat to low and cover pan. Allow quinoa to simmer on low heat for 40 minutes.
Remove quinoa from heat and remove top from pot. Give quinoa a stir and use a fork to fluff quinoa. Garnish with freshly chopped cilantro. Serve and enjoy!
Recipe Notes
Tips and Substitutions:
- Use a pot that is large enough- Quinoa will expand as it cooks so use a large pot so that it has enough room to simmer, cook through and you can easily stir.
- Be sure to rinse your quinoa- Quinoa has a natural coating called saponin. This gives quinoa a bitter and soapy taste. Rinsing it gets rid of this coating and will make your cooked quinoa taste much better.
- Substitute for vegetable broth- If you don’t need this recipe to be vegan or vegetarian friendly, you can use any other kind of broth like chicken or beef bone broth for added nutrition.
*Number of total servings in estimated. Actual number of servings may vary depending on your own personal preference in portion sizes.
**Nutritional values shown are general guidelines for 1 serving using the ingredients listed above. These numbers do not reflect and may vary depending on substitutions, additions and/or different brands and/or other ingredients that may be used.
**Disclaimer: This post may contain affiliate links and sponsored content. All the opinions are my own and I only recommend products I use in my own home with my own family.
