One Pot Mexican Quinoa

This easy, vegan, one-pot Mexican quinoa is a perfect weeknight meal, coming together in less than 30 minutes. Tasty and nourishing, this is a must-try! 

One Pot Mexican Quinoa

Sunday October 25, 2020

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Black Beans Corn Garlic Onions Quinoa

One Pot Mexican Quinoa

One Pot Mexican Quinoa

This easy, vegan, one-pot Mexican quinoa is a perfect weeknight meal, coming together in less than 30 minutes. Tasty and nourishing, this is a must-try! 

Sunday October 25, 2020

(0 stars from 0 ratings)

Black Beans Corn Garlic Onions Quinoa

Table of Contents

  1. Recipe

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This also happens to be an excellent meal prep idea, as it reheats from the fridge or freezer extremely well. I recently made it specifically for the freezer to have on hand when a nourishing hot meal is needed! The ingredients are simple, the method is basically fool-proof, and it comes together really quickly. I absolutely love this recipe, and I hope that you try it out and love it too!

If you want a quick, easy, healthy, weeknight dinner then you have come to the right spot! This one pot mexican quinoa is vegan, healthy, and requires minimal prep work. The whole family loves this when I make it. It is so flavouful, and it keeps you full for a long time because it has a lot of protein from the quinoa and beans! 


One Pot Mexican Quinoa

One Pot Mexican Quinoa

59 SHARES

By: Natalie Kollee
Yield: 4 Servings
Prep Time: 5 Minutes
Cook Time: 25 Minutes
Total Time: 30 Minutes

Ingredients

  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2 cloves garlic, diced
  • 1 can black beans, drained and rinsed
  • 1 can chili diced tomatoes
  • 1 cup frozen corn niblets
  • 1 cup quinoa, rinsed and drained
  • 1 cup vegetable broth
  • 1 teaspoon oregano
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon paprika
  • salt and pepper to taste

Directions

1.

In a large pot over medium heat, add olive oil, onion and garlic, and cook, stirring frequently until onion begins to turn translucent, about 2-3 minute

2.

Add black beans, tomatoes, corn, quinoa, vegetable broth, oregano, chili powder, cumin, paprika, salt and pepper, then stir and bring to boil

3.

Reduce heat to low, stir, cover and allow to simmer for 15 minutes

4.

Remove from heat and allow to stand for 5 minutes before removing lid

5.

Fluff with fork, serve, and enjoy


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