one pot mexican quinoa recipe

Written ByJenny Smyth Posted on
one pot mexican quinoa recipe
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The Best one pot mexican quinoa recipe

I’ve been making this one pot Mexican quinoa recipe for my family for years, and it’s always a hit. It’s a simple and flavorful dish that’s perfect for a quick weeknight meal or a special occasion. The best part is that it’s made in just one pot, so cleanup is a breeze.

My kids love it because it’s like a fiesta in a bowl – the colors, the flavors, the textures all come together to create a delicious and satisfying meal. And let’s not forget the health benefits – quinoa is packed with protein, fiber, and iron, making it a great option for busy families who need something nutritious but easy to prepare. I first discovered this recipe when I was looking for something new to serve at our family gatherings.

I was impressed by how easy it was to make and how much everyone loved it. Since then, I’ve tweaked the recipe to suit my family’s tastes, adding in some extra spices and herbs to give it an extra boost of flavor. Now, whenever we have a get-together, this dish is always on the menu.

It’s become a staple in our household, and I’m so glad I found it. The key to this recipe is the home cooking technique used to cook the quinoa and vegetables in one pot. By using chicken broth as the cooking liquid, you get a rich and savory flavor that infuses into every bite of the dish.

And with just one pot to clean, you can’t beat the convenience of this recipe. As you’ll see below, I’ve added some delicious ingredients like diced tomatoes, black beans, and shredded cheese to give this dish an extra burst of flavor. You can customize it however you like by adding your own favorite ingredients or trying new ones out.

Either way, this recipe is sure to become a staple in your household too.

One Pot Mexican Quinoa

One Pot Mexican Quinoa

4.9 from 985 votes

A flavorful one-pot Mexican quinoa recipe featuring tender quinoa, black beans, corn, and spices. Perfect for a quick and easy weeknight meal.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Quinoa

1 cup quinoa
2 cups vegetable broth

For the Vegetables

1 onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 cup corn
1 can (15 oz) black beans
1 cup salsa

For the Spices

1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1 tsp salt
1/2 tsp black pepper

For the Toppings

1 avocado, diced
1/4 cup chopped cilantro
1 lime, sliced

👨‍🍳Directions

1In a large pot, heat 1 tablespoon of oil over medium heat.
2Add the diced onion and bell pepper.
3Cook until softened, about 5 minutes.
4The onions should be translucent.
5Add the minced garlic to the pot and cook for an additional 1 minute, stirring constantly to prevent burning.
6The garlic should be fragrant.
7Stir in the cumin, chili powder, paprika, salt, and black pepper.
8Cook for 30 seconds, stirring continuously.
9The spices should be well combined and fragrant.
10Add the quinoa to the pot and stir to coat it in the spice mixture.
11Cook for 1-2 minutes, stirring frequently.
12The quinoa should be lightly toasted and coated in the spices.
13Pour in the vegetable broth and bring the mixture to a boil.
14Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15 minutes.
15The quinoa should absorb most of the liquid and be almost tender.
16Stir in the corn, black beans, and salsa.
17Cook for an additional 5-7 minutes, until the quinoa is tender and the liquid is fully absorbed.
18The quinoa should be fluffy and the beans and corn should be heated through.
19Remove the pot from the heat and let it sit, covered, for 5 minutes.
20This allows the quinoa to steam and become even more tender.
21Fluff the quinoa with a fork and transfer it to serving bowls.
22Top with diced avocado, chopped cilantro, and a squeeze of lime juice.

🔧Equipment

Large pot with lid
Wooden spoon
Measuring cups and spoons

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 8g💛Saturated Fat: 1.2g❤️Cholesterol: 0mg🧂Sodium: 800mg🌾Total Carbs: 55g🥦Dietary Fiber: 12g🍬Sugars: 6g🥩Protein: 14g

📝Notes

You can add cooked chicken or shrimp for extra protein. For a spicier dish, add diced jalapeño or a pinch of cayenne pepper.

This one pot Mexican quinoa recipe is always a good idea for any occasion – whether it’s a quick weeknight meal or a special gathering with friends and family. It’s easy to make ahead of time and reheats beautifully for leftovers.

Plus, with its rich flavors and textures from the quinoa and vegetables, everyone will love it! Try adding some extra toppings like diced avocado or sour cream to give it an extra boost of flavor.

❓ Frequently Asked Questions About One Pot Mexican Quinoa

Q: What type of quinoa should I use for this recipe?

A: You can use either white or brown quinoa for this recipe. White quinoa will yield a lighter color and texture, while brown quinoa will give you a slightly nutty flavor and chewier texture.

Q: Can I make this recipe in advance?

A: Yes, you can make this recipe up to 24 hours in advance. Simply refrigerate or freeze until ready to reheat.

Q: How do I store leftover quinoa?

A: Store leftover quinoa in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Q: Can I add other protein sources like chicken or steak?

A: Yes, you can add diced chicken or steak to make this recipe more substantial.

Q: What if I don’t have chicken broth on hand?

A: You can substitute chicken broth with vegetable broth or water if you don’t have either on hand.

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