One Pot Mexican Quinoa Recipes

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ONE-POT MEXICAN QUINOA RECIPE BY TASTY

Here's what you need: quinoa, water, salsa, cumin, black beans, frozen corn, salt, olive oil, avocado, garlic, lemon juice, olive oil, salt, pepper, water, tortilla

Provided by Rachel Gaewski

Categories     Lunch

Yield 4 servings

Number Of Ingredients 16



One-Pot Mexican Quinoa Recipe by Tasty image

Steps:

  • 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!

Nutrition Facts : Calories 511 calories, Carbohydrate 58 grams, Fat 26 grams, Fiber 14 grams, Protein 15 grams, Sugar 4 grams

1 cup quinoa, rinsed
1 ½ cups water, or vegetable broth
1 ¼ cups salsa
1 tablespoon cumin
15 oz black beans, 1 can, drained and rinsed
1 cup frozen corn, 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

ONE-PAN MEXICAN QUINOA

Super-healthy and super-tasty quinoa with a Mexican kick.

Provided by LUCHAPROV

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 6

Number Of Ingredients 11



One-Pan Mexican Quinoa image

Steps:

  • Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
  • Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
  • Fluff quinoa with a fork. Stir in cilantro and lime juice.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 39.8 g, Fat 3.9 g, Fiber 8.6 g, Protein 10.1 g, SaturatedFat 0.5 g, Sodium 637.8 mg, Sugar 3.5 g

2 teaspoons olive oil
3 jalapeno peppers, seeded and finely chopped
2 cloves garlic, minced
1 ¼ cups vegetable broth
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with juice
1 cup quinoa
1 cup frozen corn kernels
½ teaspoon kosher salt
⅓ cup chopped fresh cilantro
¼ lime, juiced

ONE SKILLET MEXICAN QUINOA

With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!

Provided by The Gruntled Gourmand

Categories     World Cuisine Recipes     Latin American     Mexican

Time 40m

Yield 4

Number Of Ingredients 15



One Skillet Mexican Quinoa image

Steps:

  • Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
  • Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 67.1 g, Cholesterol 1.5 mg, Fat 14.9 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 1098.5 mg, Sugar 5.1 g

1 tablespoon olive oil
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup yellow corn
1 cup quinoa
1 cup chicken broth
1 tablespoon red pepper flakes, or to taste
1 ½ teaspoons chili powder
½ teaspoon cumin
1 pinch kosher salt and ground black pepper to taste
1 avocado - peeled, pitted, and diced
1 lime, juiced
2 tablespoons chopped fresh cilantro

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