Description
This flavorful and hearty Pot Mexican Quinoa is an easy one-pot meal combining protein-packed quinoa, black beans, corn, and vibrant Mexican seasoning. With a delicious blend of onions, garlic, cumin, and taco seasoning, it’s a perfect wholesome dish for lunch or dinner. Topped with vegan cheese and optional fresh avocado, lime, and cilantro, it brings a satisfying and colorful twist to your weeknight meals.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil, or any cooking oil you choose
- 1 medium onion, (about 1 cup), diced
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 teaspoons taco seasoning
- 1/4 teaspoon red pepper flakes (optional for spice)
- 1 1/2 cups (1 can) black beans, drained and rinsed, or any beans of choice
- 1 1/2 cups frozen corn
- 2 cups salsa (1 – 16 oz jar)
- 1 1/2 cups quinoa, washed
- 3 cups water or vegetable broth
- 1 cup vegan cheese
Optional Add-ins
- 1 medium avocado, sliced
- 2 limes, cut into wedges
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare Ingredients: Dice the medium onion and mince the garlic cloves. Wash 1 1/2 cups of quinoa thoroughly under cold water to remove its natural bitterness, then drain.
- Sauté Aromatics: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and sauté for 4-5 minutes until translucent and softened. Add the minced garlic and cook for another 30 seconds until fragrant.
- Add Spices and Seasoning: Stir in 1 teaspoon cumin, 1 teaspoon salt, 2 teaspoons taco seasoning, and 1/4 teaspoon red pepper flakes if using. Cook for about 1 minute to toast the spices and bring out their flavor.
- Add Beans, Corn, Salsa, and Quinoa: To the pot, add 1 1/2 cups black beans, 1 1/2 cups frozen corn, 2 cups salsa, and the washed quinoa. Stir everything together well to combine.
- Add Liquid and Cook: Pour in 3 cups of water or vegetable broth. Bring the mixture to a boil, then reduce heat to low. Cover the pot with a lid and simmer for 20-25 minutes until quinoa is tender and has absorbed the liquid.
- Finish with Cheese: Once cooked, remove the pot from heat. Stir in 1 cup of vegan cheese until melted and evenly distributed throughout the quinoa mixture.
- Serve and Garnish: Spoon the Mexican quinoa into bowls. Top with optional sliced avocado, fresh cilantro, and lime wedges for squeezing over. Serve warm and enjoy a nutritious, filling meal.
Notes
- Washing quinoa is important to remove its natural bitterness and improve texture.
- Vegetable broth instead of water adds more flavor to the dish.
- Adjust red pepper flakes for desired spice level or omit for mild flavor.
- Vegan cheese can be substituted with regular cheese if not following a vegan diet.
- Optional garnishes like avocado, lime, and cilantro bring freshness and enhance flavor.
- Leftovers can be refrigerated for up to 3 days and reheated on stovetop or microwave.
Keywords: Mexican quinoa, one pot quinoa, vegan quinoa recipe, healthy Mexican dinner, gluten free quinoa