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Vegan One-Pot Mexican Quinoa
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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.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 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.