Simple One Pot Mexican Quinoa Recipe in 20 Minutes!

quinoa

🥗Healthier: cauliflower rice

💰Cheaper: brown rice

Cauliflower rice is lower in calories, while brown rice is often more affordable.

black beans

🥗Healthier: lentils

💰Cheaper: canned beans

Lentils are lower in calories and high in protein, while canned beans save time and money.

corn

🥗Healthier: zucchini

💰Cheaper: frozen corn

Zucchini is lower in calories, while frozen corn is often less expensive.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil offers health benefits, while vegetable oil is usually cheaper.

Heat a large pot or dutch oven on medium heat and add 1 tablespoon of extra virgin olive oil.

Add 1/2 diced yellow onion and 1 diced green bell pepper to the pot and sauté until the onion is translucent, about 3-4 minutes.

Stir in 3 cloves of minced garlic and cook for about 1 minute.

Add 1 heaping tablespoon of chili powder and 1 teaspoon of smoked paprika, stirring constantly for about 1 minute to toast the spices.

Pour in 1 cup of vegetable broth and 1 cup of water, then add 1/2 cup of salsa and 1 1/4 cups of dried quinoa, stirring to combine.

Add 1 (19 oz) can of rinsed and drained black beans and 1 (12 oz) can of whole kernel corn to the pot.

Bring the mixture to a boil, then reduce to a simmer for 15 minutes.

When the quinoa is almost done cooking, add two big handfuls of spinach and stir until wilted, about 1-2 minutes.

Remove from heat once the liquid is absorbed and the quinoa is cooked through.

Add salt and pepper to taste, and top with vegan cheese, vegan sour cream, green onions, cilantro, and avocado.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary