One Pot Mexican Quinoa
A vibrant and satisfying one-pot dish packed with quinoa, vegetables, and spices, perfect for weeknight dinners.
Ingredients
Main ingredients
- 1 cup quinoa Rinse under cold water before cooking.
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed Can substitute with other types of beans.
- 1 cup sweet corn, fresh or frozen
- 1 cup fresh tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon cumin
- 1 teaspoon chili powder
- to taste salt and pepper
- as needed lime wedges for serving
Instructions
Preparation
- Rinse the quinoa under cold water until the water runs clear to remove bitterness.
- In a large pot, combine the rinsed quinoa and vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and let simmer for about 15 minutes.
Cooking
- After quinoa has absorbed the broth, add black beans, sweet corn, and diced tomatoes to the pot.
- Season with cumin, chili powder, salt, and pepper. Stir to combine.
- Cover the pot again and cook for another 5-7 minutes.
- Remove from heat and stir in the chopped cilantro. Serve hot with lime wedges.
Notes
For additional flavor, top with sliced avocado, sour cream, or cheese. Store leftovers in an airtight container for up to 4 days, or freeze in portions.