Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp vegetable oil
- 1 onion, diced
- 2 tsp minced garlic
- 1 capsicum, diced
- ¼ cup pickled jalapeños, chopped
- 1 cup quinoa, rinsed
- 400g tin diced tomatoes, undrained
- 1 cup vegetable stock or water
- 1 tsp ground cumin
- 1 tsp chilli powder
- ½ tsp paprika
- 400g tin black beans, drained & rinsed
- 125g tin corn kernels, drained
- Salt & pepper, to taste
- Fresh coriander, to garnish
- Lime wedges, to serve
Method
- Heat the vegetable oil in a large pot or skillet over medium-high heat.
- Add the onion, garlic, capsicum and jalapeños (if using) to the pot. Sauté for 5-7 mins until the vegetables are tender and the onions are translucent.
- Add the rinsed quinoa to the pot and stir, allowing it to toast.
- Add the diced tomatoes and vegetable broth or water to the pot. Stir in the ground cumin, chilli powder, paprika, salt and pepper and mix well to combine.
- Bring to a boil then reduce the heat to low, cover the pot, and let simmer for 15-20 mins or until the quinoa is cooked and the liquid is absorbed.
- Add the black beans and corn kernels and stir well to combine. Cook for a further 3-5 mins until the beans and corn are heated through. Adjust seasoning accordingly.
- Remove pot from the heat and let sit, covered, for a few mins.
- Serve the one-pot Mexican quinoa hot, garnished with fresh coriander and a squeeze of lime juice if desired.
- Tip: Feel free to customise the one-pot Mexican quinoa by adding other vegetables such as diced zucchini, chopped spinach or sliced cherry tomatoes. Sprinkle some shredded cheese on top before serving or serve alongside avocado slices or a dollop of Greek yoghurt for a creamy touch.
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