Delicious One Pot Mexican Quinoa
A delicious and nutritious one pot Mexican quinoa dish, perfect for a quick weeknight dinner or a weekend meal with friends and family. This recipe combines the flavors of Mexico with quinoa, vegetables, and spices.
Ingredients
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 tablespoon olive oil
- 1 small onion
- 2 cloves garlic
- 1 small red bell pepper
- 1 can 14.5 oz diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 can 15 oz black beans
- 1 cup frozen corn kernels
- ¼ cup chopped fresh cilantro
- 1 lime lime
- shredded cheese sour cream, and salsa
Instructions
- Rinse the quinoa in a fine mesh strainer and drain well to remove any impurities.
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and cook for an additional minute, until fragrant.
- Add the diced red bell pepper and cook for 2-3 minutes, until tender.
- Add the cumin, smoked paprika, salt, and black pepper, and stir to combine.
- Add the quinoa, water or broth, diced tomatoes, black beans, and corn kernels.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, until the quinoa is tender and the liquid has been absorbed.
- Fluff the quinoa mixture with a fork and stir in the chopped cilantro, if using.
- Serve hot, with lime wedges, shredded cheese, sour cream, and salsa on the side, if desired.
Notes
You can customize the recipe by adding your favorite toppings, such as shredded cheese, sour cream, and salsa.