One Pot Mexican Quinoa
4
A flavorful and easy-to-make Mexican quinoa recipe packed with protein-rich quinoa, black beans, corn, and zesty spices, it's a hearty and satisfying meal perfect for any night of the week.
Ingredients
- 1 cup quinoa (rinsed)
- 1 medium onion (chopped)
- 1 red bell pepper (diced)
- 1 cup zucchini (diced)
- 1 jalapeno pepper (seeds and veins removed, chopped)
- 1 cup tomato sauce
- 1 cup vegetable broth
- 1 cup corn (fresh or frozen)
- 1-15 ounce can black beans (rinsed and drained)
- 2 Tablespoons olive oil
- 2 cloves garlic (minced)
- 1 teaspoon hot paprika
- ½ teaspoon cumin
- ½ cup chopped fresh cilantro
- Salt and pepper to taste
For serving
- Lime wedges
- Avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add bell pepper and zucchini and cook until softened, about 4 minutes.
- Add onion, chopped jalapenos, and cook for 2 more minutes or until onion becomes translucent. Stir in garlic and cook for 30 seconds more.
- Add quinoa, black beans, tomato sauce, corn, and all spices to the pot. Pour the vegetable stock and season with salt and pepper. Stir to combine.
- Bring to a boil, then reduce heat to low, cover with a lid, and simmer for 20-25 minutes or until quinoa is tender and liquid is absorbed.
- Remove the pot from heat and stir in cilantro. Serve immediately, topped with avocado and lime wedges, if desired.
Notes
- You can also add extra jalapeno or a pinch of cayenne pepper for more spiciness.
- Feel free to swap out the zucchini for other veggies like yellow squash, chopped carrots or sweet potatoes.
Nutrition Information
Serving: 1 serving | Calories: 312kcal | Carbohydrates: 47g | Protein: 10g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1232mg | Potassium: 745mg | Fiber: 7g | Sugar: 8g | Vitamin A: 1779IU | Vitamin C: 57mg | Calcium: 52mg | Iron: 4mg