A few weeks ago I posted this meal idea on my Instagram and you all begged me to post it on the blog so here it is! Ask and you shall receive. Vegan one-pot Mexican pasta is going to be your new favorite 15-minute dinner that yields a whole heck of a lot of leftovers (uhh yes please!).
What does one-pot mean? You basically throw all of your ingredients into one pot, cook it for 15 minutes then it’s done! How easy is that?
This quinoa is 100% plant-based, oil-free, gluten-free and absolutely delicious.
I used the fresh organic cilantro for my vegan one-pot Mexican quinoa from Josie’s Organics, an amazing all organic company that grows their produce in the fertile California Valley.
Their family farming business dates back to the 1920’s, when two young Swiss immigrants, Sebastian and Josie Braga decided to start growing beets, tomatoes, onions, hay and corn.
Today, three generations later, the organic family farming tradition is being kept alive! Josie’s Organics harvests over 25 varieties of USDA certified organic veggies.
I love their inspiring story and love supporting them by buying their produce
If I see Josie’s Organics in the grocery store, I snatch it up real quick because it’s truly such fresh produce. You can find their produce at stores like Trader Joe’s, Whole Foods, Sprouts and many more.
Josie’s Organics doesn’t use any synthetic fertilizers or pesticides on their farms. This is so important!
Be sure to look out for Josie’s Organics in your local store! Use their store locator here!
After 15 minutes of the vegan one-pot Mexican quinoa cooking, it’s ready to eat! The best part is mixing in the fresh, fragrant cilantro for a much needed freshness. Yum! I add about 1 cup of cilantro to the pot and WOW sooo good!
When it’s done it’s going to look just like this. This recipe yields about 8 servings so if you need to make a large family dinner, feed a lot of mouths or simply want to meal prep a great dish, this is for you!
If you don’t want a huge amount then cut this recipe in half and your problem is solved. Reheat the leftovers for up to 4 days after you make it. You can freeze this too!
This vegan one-pot Mexican quinoa is:
Filled with veggies
A lil spicy
- Cashew sour cream
- Crushed up tortilla chips
- Freshly diced tomatoes
- More salsa
….or even add this into taco shells with avocado and cashew sour cream for quinoa tacos! Yes please!
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Hurry over to the kitchen and get cooking!
Vegan One-Pot Mexican Quinoa (gluten-free, oil-free)
- 2 cups quinoa
- 4 cups water
- 1 cup fresh cilantro I use Josie's Organics
- 3 cups bell pepper diced
- 1 15 oz can of black beans rinsed and drained
- 1 cup corn cut off the cob
- 1 cup salsa of choice
- 1 tomato diced
- 1 cup red onion diced
- 2 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp salt
- 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 post was made in partnership with Josie’s Organics
Try out more trending recipes using Josie’s Organics produce:
In good health,