One-Pot Mexican Quinoa

This Mexican Quinoa is so flavorful and spicy, and only takes ONE pot to make (which means less dishes for you to wash!) I love meal prepping a huge batch of this and eating it for lunches or dinner throughout the week.


One-Pot Mexican Quinoa 

You’ll need:

  • 1 diced jalapeno
  • 1 red pepper
  • 1 cup frozen corn
  • 1 can black beans
  • 1 can fire roasted tomatoes
  • 1 cup dry quinoa
  • 1 cup vegetable broth
  • 1 tbsp. olive oil
  • 1 tbsp. lime juice
  • 1 tbsp. Tabasco
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • Salt and pepper
  • Toppings: Avocado, tortilla chips, cilantro

Step One: 

  • Sauté jalapeño and red pepper in olive oil until translucent at the bottom of a large sauce pan.

Step Two: 

  • Add black beans, corn, tomatoes, quinoa, vegetable broth, and spices. Bring to a boil.

Step Three: 

  • Once boiling, turn heat down to a simmer, cover, and let cook for ~15 minutes (until quinoa is fluffy and liquid is absorbed).

Step Four: 

  • Top with desired toppings (avocado and hot sauce for me!)

*Gluten-Free* *Vegetarian* *Vegan* *Dairy-Free*