Vegan One-Pot Mexican Quinoa

Hi friends!

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.

Josie’s Organics

I used the fresh organic cilantro for my vegan one-pot Mexican quinoa from Josie’s Organicsan 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!

vegan one-pot mexican quinoa

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!

Vegan One-Pot Mexican Quinoa

This vegan one-pot Mexican quinoa is: 

Flavorful

Hearty

Comforting

Warm

Healthy 

Filled with veggies

Nutritious 

A lil spicy 

Vegan One-Pot Mexican Quinoa

Topping ideas:

  • Avocado 
  • Cashew sour cream
  • Crushed up tortilla chips
  • Freshly diced tomatoes
  • Guac
  • More salsa

….or even add this into taco shells with avocado and cashew sour cream for quinoa tacos! Yes please!

Vegan One-Pot Mexican Quinoa

Rate + Comment

If you make this recipe and love it, please rate and comment down below at the bottom of your page with your honest thoughts. Your feedback means a lot to me here at HealthyGirl Kitchen. If you weren’t a fan of the recipe or substituted an ingredient/s, please let me know! 

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Vegan One-Pot Mexican Quinoa

Hurry over to the kitchen and get cooking! 

Vegan One-Pot Mexican Quinoa
Print

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

Savory, flavorful, 15-minute dinner that's delicious and healthy. 100% plant-based, oil-free, gluten-free and makes a lot of servings.
Course dinner, gluten-free vegan dinner, Main Course, vegan dinner
Cuisine Gluten-free, Healthy Vegan, Mexican, Oil-free, Vegan, WFPB
Keyword mexican quinoa, one pot mexican quinoa, one pot quinoa, vegan one pot quinoa
Prep Time 5 minutes
Cook Time 15 minutes
Servings 8 servings

Ingredients

  • 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

Instructions

  • 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!

Notes

Store in an air tight container in the fridge.
Cut this recipe in half if you don't have a lot of people to feed but if you want leftovers it is so good reheated. I eat the leftovers for lunch/dinner for the next few days.

This post was made in partnership with Josie’s Organics

 

Try out more trending recipes using Josie’s Organics produce:

Vegan Arugula Pesto (oil-free)

Vegan Arugula Pesto

Vegan Cinnamon Bun Cauliflower Smoothie

Cinnamon Bun Cauliflower Smoothie

Plant-Based Pasta Salad with Homemade Hemp Ranch

Homemade Vegan Pasta Salad

Vegan Tofu Lettuce Cups with Peanut Sauce

In good health,

Danielle

 

 

 

2 replies
  1. Kate says:

    Do I dare say one could add some green chiles, chipotle chili pepper, ground (cayenne) red pepper, salsa verde, and/or cumin for more flavor? If you like it spicy that is! Also what about some butternut squash or sweet potato? I used those once making a chili and it was so good! Thank you for this recipe! I can’t wait to try it out! I’m sure it’s super flavorful!

    Best,
    Kate

    Reply

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