mexican quinoa

Whether you serve it as a weeknight dinner or a healthy breakfast with an egg on top, this vegan and gluten free One-Pan Mexican Quinoa Recipe is an easy meal you can make for your family. It is ready in 30 minutes and can alternatively be served as a side dish or just by itself for a protein-packed nutritious meal.

Mexican Quinoa Recipe

olive oil

onion

small bell peppers

cumin

coriander

garlic (peeled and minced)

quinoa (rinsed and drained)

corn kernels (fresh

tomatoes

salt

black pepper

water broth

cilantro (chopped - plus more as garnish)

avocado

scallions (chopped)

lime

pumpkin seeds (optional)

Heat oil in a 12-inch pan with a lid over medium heat. Add in the onion, peppers, cumin, and coriander. Cook, stirring occasionally, until onions are translucent, 7-8 minutes.

Stir in the garlic and cook for 30 seconds.

Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a large stir.

Pour in the liquid, put the lid on, and bring it to a boil. Then turn the heat down to low and let it simmer for 20-23 minutes or until all the liquid is absorbed.

Let it sit for 5 minutes or so and fluff with a fork.  Right before serving stir in the fresh cilantro.

Spoon the Mexican quinoa into bowls and garnish with fresh cilantro, avocado, and scallions. Serve with wedges of lime.

Do you have 30 minutes and a pan? If so, join me as I am making a healthy and delicious plant-based Mexican Quinoa dish that is perfect for a Tuesday night dinner.

#mexicanquinoa #quinoarecipe #healthyquinoa #onepotquinoa

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INGREDIENTS
For The Vegan Mexican Quinoa:
1 tablespoon olive oil
1 medium-sized onion chopped
2 small bell peppers chopped (or 2 jalapeno peppers, seeded and chopped)
1 teaspoon ground cumin
½ teaspoon ground coriander
2 cloves garlic peeled and minced
1 cup quinoa rinsed and drained
1 15 oz. can black beans, drained and rinsed
1 cup corn kernels fresh or frozen
1 can diced tomatoes with all their juices (15 oz.)
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup water or vegetable broth
¼ cup fresh cilantro chopped – plus more as a garnish
As Garnish:
1 ripe avocado
2 stalks of scallions chopped
1 lime cut into wedges
A handful of pumpkin seeds optional

STEPS & TIMESTAMPS:
0:08 Sautee onions, peppers, and spices until softened
0:18 Stir in garlic and saute for 30 seconds
0:21 Add in cooked quinoa, black beans, corn, and tomatoes
0:25 Stir to combine
0:30 Season with salt and pepper
0:33 Pour in the vegetable broth
0:37 Bring it to a boil, turn down the heat, put the lid on and let it simmer for 10-12 minutes or until cooked
0:41 Sprinkle with fresh chopped cilantro (optional) & Stir
0:47 Fill a spoonful and transfer into a bowl
0:52 Garnish with more cilantro (if using), scallions, pumpkin seeds, avocado, and a squeeze of lime juice
0:59 Serve.

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Mexican Quinoa Recipe - One Pot , Vegan & 30-minute Weeknight Dinner

&nbsp;A&nbsp;healthy&nbsp;and nutritious quinoa with taco seasoning, black beans, corn, onions, garlic and peppers. Perfect vegetarian grain bowl for lunch or dinner!

Instant Pot Mexican Quinoa Recipe

unsalted butter

garlic

green bell pepper (chopped)

kernel corn

black beans

taco seasoning

quinoa

½ cups water or vegetable stock

14.5 oz can diced tomatoes

avocado (for topping)

shredded cheese (for topping)

chopped red onion (for topping)

Make sure the stainless steel insert is in your Instant Pot. Press saute setting. Add oil to pot and heat it up. Add minced garlic, onion and pepper. Saute for 1 to 2 minutes. Add butter and saute until the onion is translucent. Press "cancel/off" button.

Add corn and beans to Instant Pot and stir well. Sprinkle taco seasoning, salt and pepper. Add quinoa and water and stir everything together.

Add diced tomatoes (with liquid) in the center, on top of other ingredients. DO NOT STIR.&nbsp;

Close the lid, switch the valve to sealing position. Make sure the IP is set to cook at HIGH pressure. Set timer to 1 minute. The Instant Pot will beep and start coming to pressure.

Once the timer is done, press "cancel/off" button. Let the pressure release naturally. Open the lid away from your face and stir quinoa.

Serve with shredded cheese, chopped red onion, cilantro, avocado and lime wedges.

These delectable Mexican Quinoa Stuffed Peppers are a hearty, plant-based entree that is easy to make, packed with flavor and doubles as a great meal-prep option as well!

Mexican Quinoa Stuffed Peppers

black beans (drained & rinsed)

sweet corn (thawed)

tomatoes (diced)

cilantro

limes

chili powder

garlic powder

sea salt

sweet bell peppers

avocado (sliced)

sour cream

Cilantro

Preheat the oven to 350ºF.&nbsp;

In a large mixing bowl, stir together quinoa, black beans, corn, tomatoes, onion and cilantro. Squeeze lime juice over the quinoa mixture and season with spices. Stir to combine.

Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers.&nbsp;

Stuff each pepper with the quinoa mixture and transfer to a baking dish. Add a splash of water to the dish (about 1/8" high) and bake on the center rack for 40 minutes. Remove and serve immediately with avocado, sour cream and cilantro!

This recipe for Mexican Quinoa Stuffed Sweet Potatoes is an amazing way to pack in a ton of plant-based protein in a tasty, gluten-free and simple meal!

Mexican Quinoa Stuffed Sweet Potatoes

sweet potatoes

red onion

chopped bell pepper

corn

smoked paprika

avocado (mashed)

Tahini

Hot sauce

Preheat the oven to 400ºF. Place sweet potatoes on a baking sheet and prick with a fork. Place in the oven and bake for 40 minutes.

Meanwhile, heat the oil in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes.

Add corn, quinoa, black beans and spices and cook 2 - 3 more minutes.

When sweet potatoes are fork tender, remove from oven and let rest for 5 minutes. Slice in half and place each half on a plate. Top with quinoa mixture, avocado and a drizzle of both tahini and hot sauce. Finish with a sprinkle of cilantro and enjoy!

https://content.jwplatform.com/videos/ONwYr7Hp.mp4

This Mexican quinoa recipe is made in ONE skillet for an easy, nourishing, vegetarian meal perfect for easy weeknight dinners!

One Skillet Mexican Quinoa

Tablespoon naturally refined avocado oil olive oil

cup white onion, chopped

teaspoon minced garlic (about 2 small cloves)

cups frozen corn kernels,

1 large bell pepper, chopped

3 to 3 1/2 cups cooked quinoa (see notes)

vegetable broth

teaspoon ground cumin

teaspoon chili powder (adjust

1 (10 ounce) can Ro*Tel® Original Diced

cups shredded Mexican cheese

Optional Garnishes: Fresh cilantro, chopped and fresh lime wedges

Optional Toppings: Diced avocado, sliced jalapeños, tortilla chips

Heat a large oven-safe skillet on medium high heat. Add the oil to skillet and sauté onions until translucent, about 2 to 3 minutes. Stir in garlic and cook an additional 1 minute.

Add the corn and bell pepper to the pan and sauté for about 4 minutes, or until veggies are softened. Add the cooked quinoa, broth, salt, pepper, cumin, and chili powder (if using) and stir to combine.

Mix in drained canned tomatoes and green chiles. Reduce heat to medium low and cook for 5 minutes or until spices and sauces are absorbed with the quinoa and veggies. If the pan starts to dry out, add more broth.

Lastly, stir in 1 cup shredded cheese and continue to cook until melted, stirring occasionally.

(Optional) Preheat broiler to 450° F. Add the extra 1/2 cup cheese on top and place in the oven for 1 to 2 minutes or until the cheese is bubbly and edges are browned.

Remove from oven and let cool for 5 minutes before serving.

Top with cilantro and squeeze a fresh lime wedge to garnish. Serve with sliced jalapeños, avocado, and tortilla chips, if desired.

Love how this DELICIOUS skillet meal came to be!

I’m so excited to make this! All of my favorites in one dish! Love it!

such a good family recipe! can't wait to make it

I love how simple and easy this recipe is! Turned out great!

Savory, flavorful, 15-minute dinner that&#039;s delicious and healthy. 100% plant-based, oil-free, gluten-free and makes a lot of servings.

Vegan One-Pot Mexican Quinoa (gluten-free, oil-free)

water

cilantro (I use Josie's Organics)

bell pepper diced

15 oz can of black beans (rinsed and drained)

tomato diced

tsp chili powder

tsp smoked paprika

jalepenos (optional for more spice)

Add all ingredients (except cilantro) into a large pot with a lid. Stir, cover and bring to a boil.

Once boiling turn down to medium/low heat and cook covered for 15 minutes or until liquid is completely absorbed.

When done, stir in fresh cilantro!

Serve and enjoy!

This one pan Mexican quinoa has a spicy, cheesy taste - without the cheese! It's a super easy, healthy and gluten free vegan-friendly weeknight meal that is under 300 calories!

Delicious One-Pan Mexican Quinoa

red pepper (finely chopped)

onion (finely chopped)

corn kernels

salsa (of choice)

chickpeas (drained and rinsed)

nutritional yeast

Pepper

quinoa (uncooked)

Cilantro (for garnish)

Preheat your oven to 350°F.

Heat the oil in a 12 inch Saute Pan on medium heat.

Add in the pepper, onion and garlic and cook until lightly golden brown, stirring frequently.

Into the pan, add the broth, frozen corn, salsa, chickpeas, black beans, nutritional yeast, cumin, salt and a pinch of pepper and stir well.

Stir in the quinoa until all the grains are incorporated into the liquid. Bring the mixture to a boil.

Once boiling, cover the pan and place it into the oven. Cook until the quinoa has absorbed all of the liquid, about 40-45 minutes.

Garnish with cilantro and DEVOUR.

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