One Pot Vegan Mexican Quinoa

by Alex Jones | August 28, 2018

If you’re like me, then you love eating but hate cleaning up after cooking. I’ve found that the more dishes my recipes use the less I want to make them during the week. I like to think I’ve become a master of one-pot dishes, and this Mexican quinoa is no different.

It’s packed full of veggies and can be mixed up in any way you like. You can eat it hot or cold, which makes it a perfect dish for bringing to work the next day too. Who said healthy food has to be boring?

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Ingredients for your Mexican quinoa

• 1 cup quinoa
• 1 cup sweet corn
• 1 jalapeno, minced
• 2 cloves garlic, minced
• ½ onion, diced
• 1 tbsp olive oil
• 1 cup vegetable broth
• 15 oz black beans
• 4 diced tomatoes
• 1 avocado, diced
• 1 tsp chili powder
• ½ tsp cumin
• 2 tbsp fresh chopped cilantro
• Juice of 1 lime
• Salt and pepper to taste

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Method for your Mexican quinoa

1. In a large skillet over a medium-high heat, heat your olive oil. Add in the onion, garlic, and jalapeno and cook until softened.

2. Stir in your quinoa, vegetable broth, tomatoes, beans, corn, chili powder and cumin and bring to the boil. Cover, and then reduce the heat and let it simmer for approx 20-25 minutes, until the quinoa is cooked all the way through.

3. Remove from the heat and season with salt and pepper and stir in your avocado, lime juice, and cilantro.

Serve your Mexican quinoa and enjoy!

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