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Mexican Quinoa with avocados, corn, tomatoes in a black bowl with checkered hand towel
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One-Pot Mexican Quinoa

One-Pot Mexican Quinoa makes for an easy weeknight dinner. Here's what makes this dish so effortless. This recipe is a one-pot meal, ready in under 40 minutes, and has minimal steps. Add quinoa, broth, tomatoes, corn, and spices to a large pot, boil, and top with cilantro and chopped avocado!
Course Main Course
Cuisine Mexican
Keyword Avocado, Avocados, Black Beans, Broth, Chicken Broth, Chili Powder, Cilantro, Corn, Cumin, Diced Tomatoes, Garlic, Garlic Cloves, Gluten Free, Lime, Lime Juice, One Pot, Quinoa, Vegetable Broth, Vegetarian
Cooking Method One Pot, Stovetop
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 431kcal
Author Recipe Adapted From: SuperHealthyKids

Equipment

  • Stovetop
  • Medium Saucepan with Lid

Ingredients

  • 2 Tablespoons Oil Olive Oil or Canola Oil
  • 2 Garlic Cloves Chopped
  • 1 cup Quinoa Uncooked
  • 1 cup Broth Chicken or vegetable
  • 1 can Black Beans Rinsed, drained
  • 1 can Diced Tomatoes 14 ounces
  • 1 cup Corn Fresh, canned, or frozen
  • 1 teaspoon Chili Powder
  • ½ teaspoon Cumin
  • ⅛ teaspoon Salt
  • ⅛ teaspoon Ground Black Pepper
  • 1 Avocado Peeled, pitted, and chopped
  • 1 Lime
  • 4 teaspoons Cilantro

Instructions

  • Heat oil in the saucepan over medium heat, add garlic, stir frequently for about one minute.
  • Stir in the quinoa, broth, beans, tomatoes, corn, and spices.
  • Bring to a boil, cover, reduce heat and simmer until quinoa is cooked- about 20 minutes.
  • Mix in the cilantro and lime juice from 1 lime.
  • Top each serving with chopped avocado.

Video

Nutrition

Calories: 431kcal | Carbohydrates: 58g | Protein: 14g | Fat: 18g | Saturated Fat: 2g | Trans Fat: 1g | Sodium: 324mg | Potassium: 828mg | Fiber: 13g | Sugar: 3g | Vitamin A: 479IU | Vitamin C: 13mg | Calcium: 57mg | Iron: 4mg