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
Under 30 minutes
Inspired by simplyquinoa.com
Under 30 minutes
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 519
- Fat 26g
- 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