Description
This one-pot Mexican Quinoa recipe is a flavorful, wholesome, and easy-to-make dish that combines quinoa with black beans, corn, salsa, and spices for a nutritious and satisfying meal. Perfect for a quick weeknight dinner, it features a vibrant Mexican-inspired flavor profile and is topped with vegan cheese for a creamy finish. Optional add-ins like avocado, lime wedges, and cilantro enhance freshness and flavor.
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 onion and mince the garlic. Rinse the quinoa thoroughly under cold water to remove its natural bitterness. Drain and rinse the black beans if using canned.
- Sauté Onion and Garlic: Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Spices and Seasoning: Stir in the cumin, salt, taco seasoning, and optional red pepper flakes. Cook for 30 seconds to toast the spices and enhance their flavors.
- Add Remaining Ingredients: Pour in the rinsed quinoa, black beans, frozen corn, salsa, and water or vegetable broth. Stir everything together to combine well.
- Cook the Quinoa: Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes, or until the quinoa is fluffy and has absorbed the liquid.
- Add Vegan Cheese: Remove the pot from heat, sprinkle the vegan cheese on top, cover the pot again, and let it sit for 2-3 minutes to melt the cheese.
- Serve and Garnish: Fluff the quinoa gently with a fork. Serve the Mexican quinoa hot with optional add-ins like sliced avocado, lime wedges, and chopped cilantro to add freshness and a burst of flavor.
Notes
- Rinsing quinoa before cooking helps eliminate its natural bitter coating (saponin).
- You can use vegetable broth instead of water to add more depth of flavor.
- Adjust the amount of red pepper flakes to control the spiciness according to your preference.
- For a non-vegan option, feel free to substitute vegan cheese with regular shredded cheese.
- This recipe can be easily doubled or halved to suit your servings.
- Leftovers store well in the fridge for up to 3 days and reheat nicely.
Keywords: Mexican quinoa, one-pot meal, vegan, quick dinner, quinoa recipe, black beans, healthy meal