One-Pot Mexican Quinoa
One-Pot Mexican Quinoa
Prep 10 min | Cook 15 min | Total 25 min
A vibrant, protein-packed Mexican-inspired quinoa meal loaded with black beans, corn, and spices for an easy weeknight dinner.
⭐ ⭐ ⭐ ⭐ ⭐ (4.7) from 9,834 home cooks
What You’ll Need
Quinoa
Black beans (canned, rinsed)
Corn kernels (fresh or frozen)
Red bell pepper
Red onion
Garlic
Diced tomatoes
Vegetable broth
Cumin
Chili powder
Cilantro
Lime juice
Salt and pepper
Blades to Use
DICER
GRATER
Chopper Prep Tip
Use the DICER blade to chop red onion and red bell pepper, and the GRATER blade for garlic cloves.
Instructions
Step 1
In a large pot, heat a drizzle of oil over medium heat. Add diced onion, bell pepper, and grated garlic. Cook 3–4 minutes until softened.
Step 2
Add quinoa, black beans, corn, diced tomatoes, vegetable broth, cumin, chili powder, salt, and pepper. Stir to combine.
Step 3
Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until quinoa is cooked.
Step 4
Remove from heat, stir in fresh cilantro and lime juice before serving.
For Extra Bite!
Add diced avocado on top.
Serve with shredded cheese or sour cream.
Spice it up with jalapeños.
Nutrition
Calories: 340 kcal
Protein: 12 g
Fat: 5 g
Saturated Fat: 1 g
Carbohydrates: 58 g
Fiber: 9 g
Sugar: 6 g
Sodium: 390 mg
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