Print

Pot Mexican Quinoa Recipe

Print Recipe

★★★★★

4.9 from 135 reviews

This vibrant Pot Mexican Quinoa is a flavorful, one-pot meal packed with wholesome ingredients like quinoa, black beans, corn, and salsa. Perfect for a quick, easy, and nutritious dinner, it combines Mexican-inspired spices with a creamy touch of vegan cheese. The recipe offers optional fresh add-ins like avocado, lime, and cilantro to customize the dish to your taste.

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 (approximately one 16 oz jar)
  • 1 1/2 cups quinoa (washed)
  • 3 cups water (or vegetable broth for added flavor)
  • 1 cup vegan cheese

Optional Add-Ins

  • 1 medium avocado (sliced or diced)
  • 2 limes (cut into wedges for serving)
  • 1/4 cup fresh cilantro (chopped)

Instructions

  1. Prepare the base: Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
  2. Add spices and seasonings: Sprinkle in the cumin, salt, taco seasoning, and optional red pepper flakes. Stir well to coat the onion and garlic evenly with the spices, cooking for about 1 minute to release their aroma.
  3. Add quinoa and liquids: Pour in the washed quinoa, stirring to combine. Add the salsa and water (or vegetable broth) to the pot and mix thoroughly.
  4. Cook quinoa: Bring the mixture to a boil, then reduce heat to low and cover the pot with a lid. Simmer gently for 15-20 minutes until the quinoa is tender and has absorbed most of the liquid.
  5. Add beans, corn, and cheese: Once the quinoa is cooked, stir in the black beans and frozen corn. Cover the pot again and cook for an additional 5 minutes, allowing the beans and corn to heat through. Then, fold in the vegan cheese, letting it melt slightly into the hot quinoa mixture.
  6. Serve and garnish: Remove the pot from heat. Spoon the quinoa mixture into bowls, topping with optional avocado slices, fresh cilantro, and lime wedges. Squeeze lime juice over the dish before eating for extra brightness.

Notes

  • Rinse quinoa thoroughly before cooking to remove its natural bitterness.
  • Use vegetable broth instead of water for more depth of flavor.
  • Adjust the amount of red pepper flakes based on your desired spice level.
  • Vegan cheese can be substituted with shredded cheddar or Monterey Jack if not vegan.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.

Keywords: Mexican quinoa, one pot quinoa, vegan quinoa recipe, quick quinoa meal, healthy quinoa bowl

Find it online: https://busyrecipe.com/pot-mexican-quinoa-recipe/