One Pot Mexican Quinoa Recipe

This Mexican Quinoa combines the hearty goodness of quinoa with bold tex-mex flavours. It is not only a time-saving meal but also a nutritional powerhouse.

• About Mexican Quinoa
• Ingredients You’ll Need
• How To Cook Mexican Quinoa in One Pot
• Mexican Quinoa Recipe

Recipe Highlights

• vegan
• gluten-free
• protein-rich
• one pot meal
• easy to cook
• zero added sugar
• meal prep friendly
• instant pot friendly

About Mexican Quinoa

The Mexican Quinoa with beans is a perfect example of how a simple, wholesome dish can be both delicious and nutritious. Whether you’re a busy professional, a student, or somebody looking for a healthy meal for the family, this quinoa recipe is sure to become a favourite in your kitchen.

Nutritional Benefits:

This Vegan One-Pot Mexican Quinoa recipe is more than just a tasty meal; it’s a nutritional powerhouse.

• Quinoa : This ancient grain is a complete protein – meaning it contains all nine essential amino acids.
• Beans are rich in protein, fibre, and essential vitamins and minerals, including iron, phosphorus, calcium, magnesium, manganese, copper, and zinc.
• Vegetables : The bell pepper, corn, and tomatoes add vibrant colour, flavour, and nutrients to the dish.
• Spices : The combination of chilli powder, cumin, and smoked paprika not only adds depth and complexity to the flavour but also brings anti-inflammatory and antioxidant properties.

Ingredients You’ll Need

• Quinoa . A fluffy and slightly nutty grain that soaks up all the flavours you cook along with it. Use uncooked quinoa for this Mexican recipe.
• Beans (black or red), should be pre-cooked or use canned.
• Onion – use red, white or yellow finely chopped
• Bell Peppers add colour and natural sweetness to the dish.
• Sweet Corn is an essential ingredient in Mexican-style cooking. Use fresh or frozen corn kernels.
• Tomatoes . Either roasted diced tomatoes, crushed tomatoes, or the tomato paste gives the desired sauciness to the quinoa.
• Ground Spices . A combination of chilli powder or paprika, ground cumin, black pepper, and salt is used to flavour the quinoa.
• Vegetable Stock instead of water adds a layer of flavour and nutrition.
• Jalapeno or a mildly spicy green chilli for that fiery kick.
• Cilantro, Garlic, Olive Oil, Lime Juice

Optional Toppings: avocado slices, vegan cheese, jalapeños, tortilla chips, sour cream, tomato salsa

How To Cook Mexican Quinoa in One Pot

Prep Work :

• Start by rinsing the quinoa under cold water. This helps remove the natural coating called saponin, which can make quinoa taste bitter or soapy.
• Soak it in water for 30 minutes or a minimum of 15 minutes.
• Drain canned beans, rinse them with water, and let them sit in a colander.
• Finely chop garlic, onion, chilli, and bell peppers.

Sauté Vegetables :

• In a large pot, heat the olive oil over medium heat.
• Add the chopped garlic, and onion. Cook until it becomes translucent, about 1 – 2 minutes.

• Stir in the chopped bell pepper, chilli, corn kernels, and tomato paste. Cook for 2 – 3 minutes, allowing the vegetables to start softening.
• Add the ground spices, salt, and pepper. Stir well to coat the vegetables with the spices.

Add Soaked Quinoa and Stock :

• Add the soaked quinoa and beans to the pot.

• Stir everything together to ensure the quinoa is well mixed with the vegetables and spices.
• Add the vegetable stock to the pot. Taste, and adjust the seasoning with more salt and pepper if needed.

Final Cooking :

• Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. The quinoa should absorb all the liquid and become light and fluffy.
• After 20 minutes, check the quinoa for doneness – if it’s cooked and the liquid is absorbed, remove the pot from the heat.

Finishing Touch

• Stir in the lime juice and chopped cilantro. Gently combine, cover and let Mexican quinoa rest for 5 minutes before serving.

My Tried and True Tips

1. Customization : Feel free to customize the vegetables based on what you have on hand or your personal preferences. Zucchini, carrots, baby corn, or peas would make great additions.
2. Instant Pot: You can easily cook this Mexican Quinoa in an instant pot using Saute and Pressure Cook mode in 30 minutes.
3. If you use uncooked, soaked beans for this quinoa recipe, cook them in vegetable stock before adding quinoa to the dish as beans take longer time to soften or become al dente.
4. Spice Level : Adjust the spice level to your liking by adding more or less paprika or incorporating fresh jalapeños.
5. Meal Prep : This dish is perfect for meal prep. Store it in airtight containers in the refrigerator for up to 4 days. It also freezes well for longer storage.
6. Serve Mexican Quinoa topped with avocado, sour cream, tomato salsa , or tortilla chips.

More Dinner Recipes

• Lentil Stew
• Minestrone Soup
• Quinoa Fried Rice
• Chicken Burrito Bowl
• Vegetable Tofu Stir Fry
• Tomato Couscous Soup
• Creamy Vegetable Bake
• Easy Pasta with Cherry Tomatoes

Ingredients

• ▢ 1 Cup uncooked quinoa
• ▢ ½ Cup canned beans
• ▢ 2 tablespoon olive oil
• ▢ ½ tablespoon minced garlic
• ▢ 1 jalapeno pepper or green chili fine chopped
• ▢ 1 medium size red onion, finely chopped
• ▢ ⅓ Cup sweet corn kernels
• ▢ ⅓ Cup bell peppers, finely chopped (red, yellow, green)
• ▢ 2 tablespoon tomato paste
• ▢ 1 teaspoon cumin powder (jeera powder)
• ▢ ½ teaspoon red chilli powder
• ▢ ½ teaspoon cooking salt or to taste
• ▢ ¼ teaspoon black pepper powder
• ▢ 1 ¼ Cup vegetable stock or broth ( get recipe )
• ▢ 1 lemon juice
• ▢ Handful of cilantro, roughly chopped

Instructions

• Start by rinsing the quinoa under cold water. This helps remove the natural coating called saponin, which can make quinoa taste bitter or soapy. Soak it in water for 30 minutes or a minimum of 15 minutes.
• Drain canned beans, rinse them with water, and let them sit in a colander.
• In a large pot, heat the olive oil over medium heat.
• Add the chopped garlic, and onion. Cook until it becomes translucent, about 1 – 2 minutes or only to release its aroma.
• Stir in the chopped bell pepper, chilli, corn kernels, and tomato paste. Cook for 2 – 3 minutes, allowing the vegetables to start softening.
• Add the ground spices, salt, and pepper. Stir well to coat the vegetables with the spices.
• Add the soaked quinoa and beans to the pot. Stir everything together to ensure the quinoa is well mixed with the vegetables and spices.
• Add the vegetable stock to the pot. Taste, and adjust the seasoning with more salt and pepper if needed.
• Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. The quinoa should absorb all the liquid and become light and fluffy.
• After 20 minutes, check the quinoa for doneness – if it’s cooked and the liquid is absorbed, remove the pot from the heat.
• Stir in the lime juice and chopped cilantro. Gently combine, cover and let Mexican quinoa rest for 5 minutes before serving.
• Serve Mexican Quinoa warm with toppings of choice.

Recipe Notes:

• Rice: You can substitute quinoa with rice in this recipe. Adjust the quantity of water and cooking time accordingly.
• Do not add too much liquid to cook the quinoa else it will not be light and fluffy.
• While cooking the quinoa, always keep an eye on the pot to avoid burning. Sometimes, quinoa absorbs liquid more quickly than expected.
• Gently reheat leftovers in a large skillet on the stove over medium-low heat. You can also reheat this dish in the microwave.

Nutrition

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Mexican Quinoa Recipe

Equipment

• Casserole

Ingredients

• 1 Cup uncooked quinoa
• ½ Cup canned beans
• 2 tablespoon olive oil
• ½ tablespoon minced garlic
• 1 jalapeno pepper or green chili fine chopped
• 1 medium size red onion, finely chopped
• ⅓ Cup sweet corn kernels
• ⅓ Cup bell peppers, finely chopped (red, yellow, green)
• 2 tablespoon tomato paste
• 1 teaspoon cumin powder (jeera powder)
• ½ teaspoon red chilli powder
• ½ teaspoon cooking salt or to taste
• ¼ teaspoon black pepper powder
• 1 ¼ Cup vegetable stock or broth ( get recipe )
• 1 lemon juice
• Handful of cilantro, roughly chopped

Instructions

• Start by rinsing the quinoa under cold water. This helps remove the natural coating called saponin, which can make quinoa taste bitter or soapy. Soak it in water for 30 minutes or a minimum of 15 minutes.
• Drain canned beans, rinse them with water, and let them sit in a colander.
• In a large pot, heat the olive oil over medium heat.
• Add the chopped garlic, and onion. Cook until it becomes translucent, about 1 – 2 minutes or only to release its aroma.
• Stir in the chopped bell pepper, chilli, corn kernels, and tomato paste. Cook for 2 – 3 minutes, allowing the vegetables to start softening.
• Add the ground spices, salt, and pepper. Stir well to coat the vegetables with the spices.
• Add the soaked quinoa and beans to the pot. Stir everything together to ensure the quinoa is well mixed with the vegetables and spices.
• Add the vegetable stock to the pot. Taste, and adjust the seasoning with more salt and pepper if needed.
• Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. The quinoa should absorb all the liquid and become light and fluffy.
• After 20 minutes, check the quinoa for doneness – if it’s cooked and the liquid is absorbed, remove the pot from the heat.
• Stir in the lime juice and chopped cilantro. Gently combine, cover and let Mexican quinoa rest for 5 minutes before serving.
• Serve Mexican Quinoa warm with toppings of choice.

Video

Notes

• Rice: You can substitute quinoa with rice in this recipe. Adjust the quantity of water and cooking time accordingly.
• Do not add too much liquid to cook the quinoa else it will not be light and fluffy.
• While cooking the quinoa, always keep an eye on the pot to avoid burning. Sometimes, quinoa absorbs liquid more quickly than expected.
• Gently reheat leftovers in a large skillet on the stove over medium-low heat. You can also reheat this dish in the microwave.

Nutrition

This cherry tomato salad is a perfect blend of juicy tomatoes, crisp cucumbers, and sharp onions, all brought together with a tangy vinaigrette. It is a fantastic addition to any summer meal.

• Ingredients You’ll Need
• How To Make Cherry Tomato Salad
• Cherry Tomato Salad Recipe

Summer is the season for vibrant, refreshing dishes that make the most of the freshest produce. One such dish is a summer cherry tomato salad with cucumbers and onions. It’s delicious, easy to prepare, full of fresh flavours, and sure to be a hit with anyone who tries it.

The simplicity of this salad is what makes it so appealing. With just a few fresh ingredients and a simple dressing, you can create a salad that’s both delicious and beautiful. It’s perfect for picnics, barbecues, or as a side dish for any summer meal.

Recipe Highlights

• no nuts
• gluten-free
• plant-based
• zero added sugar
• light and wholesome
• requires no cooking

Ingredients You’ll Need

• Cherry Tomato: Look for ripe, sweet, colourful cherry tomatoes. If possible, buy locally grown produce or pick some vine tomatoes from your garden for the freshest taste. Cherry Tomatoes taste great in pasta or couscous soup too. You can use heirloom tomatoes also like I did for my summer tomato salad recipe .
• Cucumber: Firm, fresh Spanish or English cucumbers are the right choice.
• Red Onion for the sharp taste. Soak onion in cold water after slicing to mellow down the sharp taste.
• Herbs: A mix of fresh mint, cilantro, parsley or Italian basil.
• Cheese: The addition of soft cheese like goat, feta, or mozzarella takes this tomato salad up a notch. To keep it vegan, skip adding cheese.
• Salad Dressing: It is a mix of extra virgin olive oil, red wine vinegar, lemon juice, minced garlic, Dijon mustard, sea salt and crushed pepper.

How To Make Cherry Tomato Salad

1. Prepare the Vegetables

• Cut cherry tomatoes in half. If you prefer, you can quarter them instead.
• Next, peel the cucumber if it has thick skin; otherwise, you can leave it on for added texture and nutrients. Dice the cucumber into bite-sized pieces.
• Lastly, thinly slice the red onion. If you find raw onions too pungent, you can soak the slices in cold water for about 10 minutes to mellow their flavour.

2. Make the Vinaigrette

• In a small bowl, combine the minced garlic, Dijon mustard, red wine vinegar, salt, and pepper. Slowly whisk in the extra virgin olive oil until the mixture is well emulsified.

• This vinaigrette is what gives the salad its tangy, refreshing flavour, and it’s a versatile dressing you can use for other salad recipes as well.

3. Assemble the Salad

• In a large salad bowl, combine the halved cherry tomatoes, diced cucumbers, and sliced red onions.
• Pour the vinaigrette over the salad and toss everything together gently.
• Make sure all the vegetables are well coated with the dressing.

4. Let It Marinate

• For the best flavour, let the cherry tomato salad marinate for at least 15-20 minutes before serving. This allows the tomatoes to soak up the vinaigrette, enhancing its natural flavours. If you have the time, letting it sit for an hour or two can make it even better.
• Just before serving, garnish the salad with fresh basil or parsley. Serve the cherry tomato salad chilled for a refreshing treat on a hot summer day.

My Tried and True Tips

• Choose the Best Ingredients : The quality of your ingredients makes a big difference in a simple salad like this.
• Adjust to Taste : Feel free to tweak the salad recipe to suit your taste. Add more or less garlic, mustard, or vinegar depending on your preference. You can also experiment with different types of vinegar or add a touch of honey for sweetness.
• Add Extra Crunch : For added texture, consider adding crunchy elements like sliced bell peppers, or even toasted nuts or pumpkin seeds.
• Make It a Meal : To turn this salad into a more substantial meal, you can add some protein like grilled chicken, shrimp, or chickpeas. You can serve it over whipped feta or sour cream.
• Keep It Fresh : If you’re making this salad ahead of time, keep the dressing separate until you’re ready to serve. This will prevent the vegetables from becoming too soggy.

More Salad Recipes

• Avocado Salad
• Fattoush Salad
• Couscous Salad
• Mixed Beans Salad
• Herbed Potato Salad
• Greek Orzo Pasta Salad

Get all my Salad Recipes here and you can watch the videos on Instagram .

Ingredients

• ▢ 200 gram cherry tomato, cut into halves
• ▢ 1 medium size English cucumber, finely chopped
• ▢ 1 small size red onion, sliced
• ▢ 2 tablespoon feta cheese, crumbled
• ▢ Handful of Italian basil, roughly torn
• ▢ Handful of cilantro, finely chopped

Ingredients for Vinaigrette

• ▢ ⅛ Cup extra virgin olive oil
• ▢ 1 tablespoon red wine vinegar
• ▢ 1 teaspoon lemon juice
• ▢ 1 teaspoon Dijon Mustard
• ▢ ½ teaspoon minced garlic
• ▢ ½ teaspoon sea salt or to taste
• ▢ ¼ teaspoon crushed black pepper or to taste

Instructions

• Cut cherry tomatoes in half. If you prefer, you can quarter them instead.
• Next, peel the cucumber if it has thick skin; otherwise, you can leave it on for added texture and nutrients. Dice the cucumber into bite-sized pieces.
• Lastly, thinly slice the red onion. If you find raw onions too pungent, you can soak the slices in cold water for about 10 minutes to mellow their flavour.
• In a small bowl, combine the minced garlic, Dijon mustard, red wine vinegar, salt, and pepper. Slowly whisk in the extra virgin olive oil until the mixture is well emulsified.
• In a large salad bowl, combine the halved cherry tomatoes, diced cucumbers, and sliced red onions.
• Pour the vinaigrette over the salad and toss everything together gently. Make sure all the vegetables are well coated with the dressing.
• For the best flavour, let the cherry tomato salad marinate for at least 15-20 minutes before serving. This allows the tomatoes to soak up the vinaigrette, enhancing its natural flavours. If you have the time, letting it sit for an hour or two can make it even better.
• Just before serving, garnish the salad with fresh basil or parsley. Serve the cherry tomato salad chilled for a refreshing treat on a hot summer day.

Recipe Notes:

• Feel free to tweak the salad recipe to suit your taste. Add more or less garlic, mustard, or vinegar depending on your preference. You can also experiment with different types of vinegar or add a touch of honey for sweetness.
• If you’re making this salad ahead of time, keep the dressing separate until you’re ready to serve. This will prevent the vegetables from becoming too soggy.

Nutrition

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