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This Mexican Quinoa one-pot dish is incredibly easy to make, and it’s fun and a little different than what you’re probably eating on a regular weeknight.
Spicy tomatoes, sweet corn, black beans and zesty seasoning come together in pillowy soft quinoa for a non-traditional one-pot meal. Eaten warm or cold, this dish is incredibly versatile and your family will love it!
How to Make One-Pot Mexican Quinoa
If you’re not too familiar with quinoa, it’s kind of like a cross between couscous and brown rice. It’s a hearty grain that has more protein than rice. With a funny name, you might think that quinoa is hard to make. In reality, if you can turn on the stove, you can make quinoa.
First, you’ll add your garlic and jalapeno to a large pot with a little bit of oil and saute for 3 minutes. Next, you’ll add your quinoa, broth, beans, tomatoes, corn, and seasonings to a pot. Let that simmer and cozy on up for about 20 minutes until the quinoa is cooked and all of the liquid has evaporated.
Once that’s all cooked, stir in some fresh lime juice. You can serve this dish as is, or add some classic Mexican toppings like lettuce, sour cream, avocado, salsa, or shredded cheese. Choose your favorites and enjoy!
What to Serve with Mexican Quinoa
Truthfully, you don’t need to serve this with anything. It’s a complete meal with grains, protein, and veggies. But, if you wanted to up your protein game, you could serve this with some grilled chicken, grilled shrimp, or pork carnitas. I’ll never turn down some extra flavorful meat.
One Pot Mexican Meals
Mexican Food is one of my favorite cuisines to make at home. I always have a huge container of taco seasoning (I always buy this one!) in my pantry, along with beans and rice. I usually use those three ingredients as a staple and build dishes around them–I love these easy Mexican dishes. Try them and let me know what your family thinks of them.
Dump and Go Fiesta Chicken Casserole
Taco Seasoned Mexican Beef and Rice
One-Pot Mexican Quinoa
Course: DinnerCuisine: MexicanDifficulty: Easy4
servings5
minutes25
minutesIngredients
1 Tbsp 1 olive oil
2 Tbsp 2 minced garlic
1 1 jalapeno, diced
1 cup 1 quinoa, rinsed
1 cup 1 chicken or vegetable broth
15 oz 15 can black beans, drained and rinsed
14.5 oz 14.5 can fire-roasted diced tomatoes
14 oz 14 can corn kernels
1 tsp 1 chili powder
1/2 tsp 1/2 cumin
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lime
Shredded cheese, lettuce, avocado, sour cream, or salsa, for topping
Directions
- Add the oil to a large pot. Once hot, add the garlic and jalapeño and sauté for 2-3 minutes.
- Add in quinoa, broth, beans, diced tomatoes, corn, chili powder, cumin, and salt and pepper, and stir well.
- Let simmer, covered, for 18-22 minutes, stirring occasionally until tender. Stir in lime juice and serve with Mexican toppings.
