Description
A quick and easy one-pot meal that combines hearty quinoa with vibrant Mexican flavors. Perfect for busy weeknights when you want a delicious and healthy dish ready in just 20 minutes.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 cup frozen corn
- 1/2 cup chopped red onion
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Optional toppings: avocado, cilantro, lime wedges, shredded cheese
Instructions
- Combine the rinsed quinoa, vegetable broth, black beans, diced tomatoes with green chilies, frozen corn, red onion, chili powder, cumin, and garlic powder in a large pot or Dutch oven.
- Season with salt and pepper.
- Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 15 minutes, or until the quinoa is cooked and most of the liquid has been absorbed.
- Remove from heat and let it sit, covered, for 5 minutes.
- Fluff the quinoa with a fork.
- Serve hot, with your favorite toppings.
Notes
- Rinsing the quinoa helps to remove any bitterness.
- Adjust the spices to your preference. Add a pinch of cayenne pepper for extra heat.
- You can substitute chicken broth for vegetable broth if preferred.
- Feel free to add other vegetables like bell peppers or zucchini.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 350-400 calories (without toppings)
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A