One-Pot Mexican Quinoa Recipe

Introduction

This 1-Pot Mexican Quinoa is a flavorful, hearty dish that combines wholesome ingredients for an easy, satisfying meal. Packed with black beans, corn, and vibrant spices, it’s perfect for a quick weeknight dinner or meal prep.

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 (or any beans of choice, drained and rinsed)
• 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
• 1 medium avocado, sliced
• 2 limes, cut into wedges
• 1/4 cup cilantro

Instructions

1. Step 1: Peel and dice the onion. Heat the olive oil in a pot over low heat and sauté the onion for about 5 minutes, until translucent.
2. Step 2: Add the minced garlic, cumin, salt, taco seasoning, and red pepper flakes to the pot. Sauté for another 3 minutes, stirring frequently.
3. Step 3: Stir in the black beans and frozen corn, mixing well to combine.
4. Step 4: Rinse the quinoa until the water runs clear. Add the quinoa to the pot along with the salsa and water or vegetable broth. Stir well.
5. Step 5: Bring the mixture to a low boil, then cover and cook on medium-low heat for 10 minutes. Stir the quinoa, cover again, and cook for another 10 minutes.
6. Step 6: After 20 minutes total cooking, stir once more. Sprinkle the vegan cheese on top, cover, and let it melt for about 5 minutes.
7. Step 7: Serve warm in a bowl, burrito, or taco shell. Top with sliced avocado, a squeeze of lime, vegan sour cream, Mexican pickled onions, and garlic cilantro sauce if desired.

Tips & Variations

• Use vegetable broth instead of water for a richer flavor.
• Customize the spice level by adjusting or omitting the red pepper flakes.
• Try adding diced bell peppers or jalapeños for extra texture and heat.
• Swap black beans for pinto or kidney beans based on preference.
• For a non-vegan version, substitute regular cheese and sour cream.

Storage

Store leftover Mexican quinoa in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if needed to loosen the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn kernels work well. Add them at the same step and cook until tender.

Is quinoa rinsing necessary?

Rinsing quinoa removes its natural coating, called saponin, which can taste bitter. For the best flavor, rinse it under cold water until the water runs clear before cooking.

One-Pot Mexican Quinoa Recipe

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4.7 from 655 reviews

A flavorful and nutritious one-pot Mexican quinoa dish that combines sautéed onions, garlic, spices, black beans, corn, salsa, and quinoa, all cooked together and topped with melted vegan cheese and fresh garnishes like avocado and lime. Perfect for a quick, wholesome, and satisfying vegan meal.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tablespoon olive oil (or any cooking oil you choose)
• 1 medium onion (about 1 cup, diced)
• 3 cloves garlic (minced)
• 1 1/2 cups quinoa (washed)
• 3 cups water (or vegetable broth)
• 2 cups salsa (1 – 16 oz jar)

Spices & Seasonings

• 1 teaspoon cumin
• 1 teaspoon salt
• 2 teaspoons taco seasoning
• 1/4 teaspoon red pepper flakes (optional for spice)

Vegetables & Beans

• 1 1/2 cups (1 can) black beans (drained and rinsed, or any beans of choice)
• 1 1/2 cups frozen corn

Toppings

• 1 cup vegan cheese
• 1 medium avocado (sliced)
• 2 limes (cut into wedges)
• 1/4 cup cilantro (chopped)

Instructions

1. Sauté Onions: Peel and dice a medium onion. Heat 1 tablespoon of olive oil over low heat in a pot, then add the diced onion. Sauté for about 5 minutes until the onion becomes translucent, stirring occasionally to prevent burning.
2. Add Garlic and Spices: Mince 3 cloves of garlic and add it to the pot. Sprinkle in 1 teaspoon cumin, 1 teaspoon salt, 2 teaspoons taco seasoning, and 1/4 teaspoon red pepper flakes (optional). Stir well and continue to sauté for another 3 minutes to let the flavors blend and the garlic become fragrant.
3. Add Beans and Corn: Drain and rinse 1 can of black beans (or your choice of beans), and add them to the pot along with 1 1/2 cups of frozen corn. Stir to combine all ingredients evenly.
4. Prepare Quinoa and Add Liquids: Rinse 1 1/2 cups quinoa under cold water until the water runs clear to remove any bitterness. Add the rinsed quinoa to the pot along with 2 cups salsa and 3 cups water (or vegetable broth for extra flavor). Stir well to incorporate all ingredients.
5. Cook the Quinoa Mixture: Bring the mixture to a low boil over medium heat. Once boiling, reduce the heat to medium-low, cover the pot, and allow it to cook undisturbed for 10 minutes. After 10 minutes, stir the mixture thoroughly, cover again, and cook for an additional 10 minutes until the quinoa is tender and the liquid is absorbed.
6. Add Vegan Cheese and Melt: After the quinoa has cooked for a total of 20 minutes, stir once more and then sprinkle about 1 cup of vegan cheese evenly on top. Cover the pot and let it sit on low heat for about 5 minutes or until the cheese has melted.
7. Serve and Garnish: Serve the Mexican quinoa hot, either in a bowl, wrapped in a burrito, or in taco shells. Garnish with sliced avocado, a squeeze of lime juice, some chopped cilantro, vegan sour cream, Mexican pickled onions, or a drizzle of garlic cilantro sauce as desired for added flavor.

Notes

• You can substitute vegetable broth for water to enhance the flavor profile.
• Adjust the red pepper flakes according to your preferred spice level or omit if sensitive to heat.
• Any beans can be used in place of black beans depending on availability or taste preferences.
• Ensure quinoa is rinsed well to avoid a bitter taste.
• Vegan cheese melts best when covered and heated gently; avoid high heat to prevent sticking or burning.
• Leftovers keep well in the refrigerator for up to 3 days and can be reheated on the stovetop or in the microwave.

Keywords: Mexican quinoa, vegan quinoa recipe, one-pot meal, healthy Mexican dish, vegan dinner, gluten free quinoa, easy quinoa recipe, plant-based Mexican food