One-Pot Mexican Quinoa

Buckle up your taste buds for this hearty plant-based, high fiber and high protein dish!

One-Pot Mexican Quinoa

Ingredients

• 1 cup of dry quinoa
• 2 tablespoons of olive oil
• 1 small yellow onion (finely chopped)
• 3 garlic cloves, minced
• 1 can of black beans (low sodium)
• 1 can of corn
• 1 large green bell pepper, diced
• 3/4 cup of diced tomatoes
• 1 1/2 cups of vegetable broth
• 1 1/2 teaspoons of salt

Seasoning Mix

• 2 teaspoons of smoked paprika
• 1 teaspoon of ground cumin
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of red pepper flakes (optional)
• 2 bay leaves
• 1/2 teaspoon of black pepper

Optional toppings: fresh lime juice, chopped cilantro and sour cream

Directions

1. Rinse the dry quinoa well and under running water. Set aside when done.
2. Heat oil in a large non-stick pan over medium heat. Add onion, bell pepper and sauté for about five minutes.
3. Add minced garlic and all spices to the pan and cook (while stirring) for two minutes.
4. Add the rinsed quinoa, black beans, corn, tomato, bay leaves, vegetable broth and salt. Be sure to stir well.
5. Cover the pan with lid, bring to a boil, then reduce the heat to a simmer for about 15 minutes. Stir every two to three minutes to prevent the bottom from burning.
6. Remove from heat and steam, keeping the pan covered for about 10 minutes.
7. Discard the bay leaves and serve.
8. Add toppings as desired.

Like this recipe? Find more!