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one-pot mexican quinoa

  • Author: Emily Dingmann
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 servings 1x
  • Category: dinner, one-pot
  • Cuisine: Mexican, vegetarian

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Ingredients

  • 1 Tbsp olive oil
  • 1 small onion, diced
  • 1.5 cups quinoa (uncooked)
  • 1 green pepper, diced
  • 1 cup frozen corn
  • 12 oz jar thin salsa (1.5 cups)
  • 1.5 cups chicken or vegetable broth
  • 115.5 oz can black beans, drained and rinsed
  • 1 cup shredded cheddar cheese
  • toppings: sour cream, avocado, cilantro, green onion

Instructions

  1. Heat oil in large skillet.
  2. Add onion and cook for about 3 minutes.
  3. Stir in quinoa, and let toast for about 1 minute.
  4. Add pepper, corn, salsa, broth and beans to skillet. Stir to combine.
  5. Bring to a boil.
  6. Reduce heat to a low simmer and cover.
  7. Cook for 25 to 30 minutes, stirring occasionally, until quinoa is cooked through.
  8. Remove from heat and stir in cheese.
  9. Season with salt and pepper to taste.
  10. Top with desired toppings.

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 479
  • Sugar: 6 grams
  • Sodium: 850 mg
  • Fat: 15 grams
  • Carbohydrates: 77 grams
  • Fiber: 10 grams
  • Protein: 21 grams
  • Cholesterol: 19 mg