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.
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.