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One Pot Mexican Quinoa

Balanced, flavorful, and enjoyable—this recipe has it all.

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings: 4 servings
Calories: 487 kcal
Course: Side Dish , Main Course
Cuisine: Mexican

Ingredients

quinoa:
  • 2 tablespoons Frying oil
  • 1 medium onion
  • 4 cloves garlic
  • 1 red bell pepper
  • 1.5 teaspoons cumin
  • 1.5 teaspoons oregano
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper or to taste
  • 1 cup (190g) quinoa, rinsed
  • 1 cup (240ml) vegetable broth
  • 1 (14-oz/400ml) can crushed tomatoes
  • 1 (14-oz/400ml) can kidney beans, drained
  • 1/2 (14-oz/400ml) can corn, drained
  • 1 teaspoon of lime / lemon juice
  • 2 tablespoons chopped cilantro optional
  • salt and pepper to taste
  • 1 cup (100g) grated sharp cheddar cheese
to serve:
  • avocado
  • sour cream or plain yogurt
  • sunny-side-up eggs

Instructions

    Cup of Yum
  1. Dice the onion and bell paprika, chop the garlic very finely.
  2. Heat the oil in a big frying pan over medium heat. When hot, add the onion and bell paprika. Cook for about 5 minutes, stirring from time to time, until soft.
  3. Add the garlic and the spices. Cook for about 30-60 seconds.
  4. Rinse the quinoa thoroughly with cold water and drain. Add to the pan along with the broth and canned tomatoes. Season lightly with salt and pepper, stir, bring to a boil. Cover (the lid should be well fitted) and cook over low heat for 20 minutes or until the quinoa is cooked (taste it - it should be soft with a bite to it and you should see that it has popped open, revealing the germ of the kernel).
  5. Add drained beans, corn, chopped cilantro, and lime/lemon juice. Stir everything together and season with salt and pepper to taste.
  6. Top with shredded cheese, cover the pot, and cook over low heat for 2-3 minutes until the cheese is melted.
  7. Serve with avocado slices, a dollop of sour cream/yogurt, and sunny-side-up eggs.
  8. Enjoy!

Notes

  • Storage: This dish is great for reheating. Sprinkle it lightly with water, cover, and cook over very low heat until warm. Store it in the fridge for up to 3 days. If you plan to make it ahead, it's better to warm it up without cheese, then top with the cheese just before serving. You can also freeze it for up to 3 months.
  • Calories = 1 serving (1/4 of the recipe). This is only an estimate (toppings like avocado and eggs are not included)!

Nutrition Information

Calories 487kcal (24%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 487

% Daily Value*

Calories 487kcal 24%

* Percent Daily Values are based on a 2,000 calorie diet.