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*