This One Pot Mexican Quinoa is a miracle of a dish. I’m not kidding. Sure, I’ve been known to be overly dramatic in the past (ask my boyfriend), but let me assure you this is not drama, just truth.
Here’s why this dish is a pure godsend:
- It’s so ridiculously easy you can make it even after the worst day at work.
- It’s one pot, so cleanup is minimal.
- The ingredients stay very well in the pantry so you probably already have them in the house.
- It’s healthy. Yep. It’s SO freaking healthy.
- It tastes like it’s not healthy. OMG! It’s so delicious.
Why does it taste so indulgent when it’s not, you ask. It’s all the wonderful ingredients; the tomatoes give it such a rich taste, while the corn is a nice sweet surprise. And since, I’m a Texas girl, I love some spice, and the jalapeno gives it just that.
Now, onto the low-maintenance that is this One Pot Mexican Quinoa. Really all you have to do is saute the garlic and jalapeno in some olive oil, dump the rest of the ingredients in the pot, and let it simmer. How easy does that sound?!
If you’re thinking, “Quinoa? Isn’t that some trendy health food?” well I get it. I was very late to jump on the quinoa train. And honestly, this is the only way I eat it because it just tastes like a Mexican party in my mouth. It doesn’t feel like I’m trying to be good.
I highly recommend topping this dish with some cubes of avocado, cilantro, and some lime juice. The avocado cools down the heat from the jalapeno and the cilantro and lime make the dish feel fresh and summery.
Note: If you really don’t like spicy food, just cut the jalapeno from the recipe.
Now on to the recipe. Enjoy this One Pot Mexican Quinoa.
One Pot Mexican Quinoa
Made in only one pot, this dish is so easy, healthy, and delicious. Made with quinoa, tomatoes, corn, and jalapeno, it's flavor to the max.
- 1 tbsp olive oil
- 2 cloves garlic minced
- 1 jalapeno minced
- 1 cup quinoa uncooked
- 1 cup chicken broth low sodium
- 1 15 ounce can black beans drained and rinsed
- 1 14.5 ounce can fire roasted tomatoes diced
- 1 cup frozen corn fire roasted
- 1 tsb cayenne pepper
- 1 tbs cumin
- salt and pepper to taste
- 1 avocado chopped, for topping
- 3 tbsp cilantro chopped, for topping
- 1 juice of lime for topping
Place a pot over medium heat. Heat the olive oil.
Add jalapeno and garlic. Saute for about 1 minute. Be careful not to burn the garlic.
Add the quinoa, chicken broth, tomatoes, corn, cayenne, cumin, beans, salt and pepper. Bring to a boil. Reduce heat to a simmer. Cover, and cook for 20 minutes.
Remove from heat and stir. To serve, top each portion with chopped cilantro, cubed avocado, and a squeeze of lime juice.
I'm currently obsessed with Ghost Pepper Salt. If you can find it, this is a great recipe to sprinkle it on top of.
Note* To make this dish vegetarian, substitute vegetable broth.