Mexican Quinoa (One-Pot)
- Kylee Melo
- Apr 9, 2019
- 1 min read
Updated: Apr 9, 2024
Ain't nobody got time for that! Pulling out multiple pots and pans and spoons, and then having to wash all of them. That's why this recipe is a one-pot recipe. Wahoo!
It's a healthy way to have lunch or dinner and not skip out on the flavor.
Recipe:
1/2 onion, diced
6-8 cloves of garlic, minced
1 1/2 cups quinoa
1 1/2 cups vegetable broth (or 1 1/2 cup water with 2 teaspoons Vegetarian Better Than Bouillon)
1 can diced tomatoes
1 15 oz. can black beans, rinsed and drained
2 cups corn (frozen or canned)
1 tablespoon cumin
salt to taste
2 tablespoons lime juice
1 avocado, to top
Directions:
On a medium-high heat add a little olive oil, or water, to sauté the onions for 2-3 minutes. Add the garlic and quinoa sauté for another 2-3 minutes. Add the rest of the ingredients, except for the lime juice and avocado.
Cover pan and cook for 20 minutes on a low heat. Remove from heat and stir in the lime juice. Serve with avocado.














Do you like spicy food?
Nope, too spicy
Yes, give me all the spice!
This recipe looks absolutely delicious! I'm going to ask a stupid question, as quinoa has always taken more than 20 minutes to cook (for me, anyway). Is the quinoa pre-cooked or uncooked for this recipe?
I love quinoa so I'm always looking for new ways to eat it, and this is so great.