Spicy One-Pot Mexican Quinoa
A cozy, nutritious, and flavorful dish that combines quinoa with vibrant Mexican spices, perfect for busy weeknights.
Ingredients
Base Ingredients
- 1 cup quinoa A nutritious, gluten-free grain.
- 2 cups vegetable broth Can substitute with chicken broth.
- 1 can (15 oz) black beans Rinsed and drained.
- 1 can (14.5 oz) diced tomatoes Fire-roasted for smoky flavor.
Vegetable Ingredients
- 1 red bell pepper, diced Adds sweetness and color.
- 1 small onion, diced Essential for depth of flavor.
- 3 cloves garlic, minced Enhances overall flavor.
Spices
- 1 tablespoon chili powder For heat.
- 1 teaspoon cumin Adds warmth.
- Salt and pepper to taste
Garnish
- Fresh cilantro For garnish.
Instructions
Preparation
- In a large pot over medium heat, add a drizzle of olive oil. Once heated, sauté the onions and garlic until fragrant and the onions are translucent, about 3–4 minutes.
- Toss in the diced red bell pepper and cook for another 2 minutes, allowing it to soften.
- Stir in the chili powder and cumin, cooking until the spices are toasted and aromatic, about 1 minute.
Cooking
- Add the quinoa, vegetable broth, black beans, and diced tomatoes to the pot. Stir well and bring everything to a gentle boil.
- Once boiling, reduce the heat to low, cover, and simmer for 15 minutes until the quinoa is fluffy.
- Remove from heat, uncover, and let it rest for about 5 minutes. Fluff with a fork and season with salt and pepper to taste.
Serving
- Serve warm, garnished with fresh cilantro. Enjoy!
Notes
Consider adding extra veggies like zucchini or corn, or proteins like grilled chicken for a heartier dish. A squeeze of lime brightens the flavors.