One-Pot Mexican Quinoa
featured in Easy To Pack Vegan Lunches
This easy, one-pot meal is bursting with Mexican-inspired flavors and loaded with protein-packed quinoa for a healthy and filling dinner.
Tasty Team
97% would make again
Total Time
30 minutes
30 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Inspired by simplyquinoa.com
Total Time
30 minutes
30 min
Prep Time
15 minutes
15 min
Cook Time
15 minutes
15 min
Ingredients
for 4 servings
- 1 cup quinoa (170 g), rinsed
- 1 ½ cups water (360 mL), or vegetable broth
- 1 ¼ cups salsa (325 g)
- 1 tablespoon cumin
- 15 oz black beans (425 g), 1 can, drained and rinsed
- 1 cup frozen corn (175 g), defrosted
- salt, to taste
- olive oil, to taste
- 1 avocado, mashed
- 1 clove garlic, minced
- 2 teaspoons lemon juice
- 3 tablespoons olive oil
- salt, to taste
- pepper, to taste
- 4 tablespoons water
- tortilla, to serve, optional
Nutrition Info
- Calories 412
- Fat 14g
- Carbs 60g
- Fiber 15g
- Sugar 4g
- Protein 15g
Estimated values based on one serving size.
Preparation
- In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
- Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.
- Add in black beans, corn, salt, and olive oil, and stir until combined.
- For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.
- Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.
- Portion out into 4 containers and refrigerate for up to 5 days.
- Enjoy!
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Inspired by simplyquinoa.com