Description
A flavorful and easy one-pot Mexican Quinoa recipe that is vegan and packed with protein and fiber. This dish is perfect as a main course or side, offering a delicious blend of quinoa, black beans, corn, and spices.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 cup uncooked quinoa, rinsed
- 1 cup vegetable broth
Additional Ingredients:
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.5 oz) can diced tomatoes with green chilies, undrained
- 1 cup corn kernels, frozen or canned
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- juice of 1 lime
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Sauté Aromatics: Heat olive oil in a large skillet or pot over medium heat. Sauté garlic and onion until fragrant and softened, about 2-3 minutes.
- Cook Quinoa: Add quinoa, vegetable broth, black beans, diced tomatoes, corn, chili powder, cumin, paprika, salt, and pepper. Bring to a boil, then cover and simmer for 20-25 minutes until quinoa is cooked and liquid is absorbed.
- Finish and Serve: Remove from heat, fluff with a fork, and stir in lime juice. Top with cilantro if desired. Serve warm as a main dish or side.
Notes
- Add diced bell peppers or jalapeños for extra flavor and spice.
- This dish works well as a burrito or lettuce wrap filling.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ½ cups
- Calories: 310
- Sugar: 4g
- Sodium: 540mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
