Vegan One-Pot Mexican Quinoa
Not only is this dish hearty, flavorful, and nourishing, but this Vegan One-Pot Quinoa makes the best meal-prep and comes together in under 30 minutes.
Servings 8
Calories 284kcal
Cost $13
Equipment
- 1 stove
- 1 pot large
- 1 spoon
- 1 knife to chop veggies
- 1 cutting board to chop veggies
Ingredients
- 2 cups quinoa dry
- 4 cups water
- 1 cup cilantro fresh
- 3 cups bell pepper diced
- 1 15 oz can of black beans rinsed and drained
- 1 cup corn fresh
- 1 cup salsa
- 1 tomato diced
- 1 cup red onion diced
- 2 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon 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 the liquid is completely absorbed and quinoa is cooked.
- When done, stir in fresh cilantro!
- Serve and enjoy!
Notes
Make a pot of this at the start of the week and have it for easy lunches all week long.
Adjust the spices & herbs to your preferences! Don’t like cilantro? Leave it out! Don’t want any spice from chili powder? Replace it with smoked paprika!
Make sure the quinoa is completely cooked through by ensuring all of the liquid has been absorbed, the quinoa is transparent, and there are no more hard pieces.
Nutrition
Calories: 284kcal | Carbohydrates: 53g | Protein: 13g | Fat: 4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 526mg | Potassium: 768mg | Fiber: 11g | Sugar: 6g | Vitamin A: 2500IU | Vitamin C: 77mg | Calcium: 62mg | Iron: 4mg
