One Pot Mexican Quinoa

I LOVE this recipe! I’m a big fan of any recipe that involves throwing the ingredients together and walking away for awhile. I get to do that for this recipe, so sign me up!! The most effort required for this one is the effort it takes to rinse the beans and quinoa (I’m still confident there is no actual GOOD way to rinse quinoa). If you really want a quick dinner, skip measuring the spices and just add a packet of taco seasoning! Anyway this stuff makes great tacos, burritos, taco salads, or just served on its own. I tend to just throw it on a bed of greens to round out the dish. Sometimes I top it with some homemade vegan queso when I’m feeling fancy 😉

One Pot Mexican Quinoa
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
Course: Main Course
Cuisine: healthy, Mexican, Vegan
Servings: 4 people
Author: Plant Based Brittany
Ingredients
  • 1 cup quinoa (dry)
  • 1 1/2 cups frozen corn (or one can)
  • 1 can black beans
  • 2 cups water
  • 1 tbsp chili powder
  • 1/2 tbsp cumin
  • 1/2 tsp red chili flakes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp sea salt
  • 1/2 tsp paprika
  • 1/4 tsp cayenne (I always add more because I like it SPICY)
Instructions
  1. Drain and rinse beans.

  2. Rinse quinoa.

  3. Add all ingredients together in a pan. Stir well to mix in spices.
  4. Cook on high until water begins to boil. Once boiling, turn down heat to low and cover.
  5. Walk away and let it do its thing! Quinoa should be cooked in about 15 minutes. You can tell it is done when all of the water is absorbed and the little white circley things are separating from the quinoa. If there is still water in pan or quinoa is crunchy, it needs more time to cook.
  6. Fluff it up a bit, and serve it any way that you like!

2 Comments

  1. Yum, sounds fantastic! I’ve never tried making quinoa Mexican style, I wanna try it. One additional thing I’ve found with quinoa – it cooks really well with the haybox technique. You just bring it to a boil, let it simmer maybe five minutes, then wrap up the pot in blankets. It cooks perfectly from its own heat. So this is that perfect ‘walk away’ situation – you can come back to it a half hour later, or two hours later, and the quinoa is steaming hot, perfectly cooked, never burned.

    1. I’ve never heard of that technique before! I will probably try it the next time I cook quinoa. Very cool. Thanks for the tip!

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