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A skillet filled with vegan Mexican quinoa topped with cilantro, lime slices, and avacado.
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1-Pot Mexican Quinoa

An easy vegan Mexican rice pilaf made in 1 pot filled with corn, beans, and salsa.
Course Main Course
Cuisine Mexican
Keyword Mexican quinoa, quinoa skillet meal, vegan Mexican quinoa
Diet Gluten-Free Option, High Protein, Nut-Free, Soy-Free, Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Resting time 10 minutes
Total Time 25 minutes
Servings 8
Calories 294kcal
Author Monica Davis

Equipment

  • 1 large skillet or medium-sized pot with a lid (enough to hold a least 12 cups)

Ingredients

  • 1 tablespoon olive oil or any cooking oil you choose
  • 1 medium onion (about 1 cup)
  • 3 cloves garlic
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 2 teaspoons taco seasoning
  • 1/4 teaspoon red pepper flakes optional for spice
  • 1 1/2 cups (1 can) black beans or any beans of choice
  • 1 1/2 cups frozen corn
  • 2 cups salsa (1- 16 oz jar)
  • 1 1/2 cups quinoa (washed)
  • 3 cups water (or vegetable broth)
  • 1 cup vegan cheese

Optional add-ins

  • 1 medium avocado
  • 2 limes cut into wedges
  • 1/4 cup cilantro
US - Metric

Instructions

  • Peel and dice a medium-sized onion, then sauté it in 1 tablespoon of cooking oil over low heat for about 5 minutes, until it becomes translucent.
  • Add 3 cloves of minced garlic to the pot and sprinkle it with 1 teaspoon of cumin, 1 teaspoon of salt, 2 teaspoons of taco seasoning, and 1/4 tsp red pepper flakes.
  • Continue to saute for another 3 minutes, then add 1 can of beans (drained and rinsed), 1 1/2 cups of corn.
  • Rince 1 1/3 cups of quinoa until the water runs clear, then add it to the pot with a 16 oz jar of salsa and 3 cups of water (or vegetable broth).
  • Give it a good stir, bring it to a low boil, cover, then allow it to cook on medium-low for about 10 minutes. After 10 minutes, stir well and cover for another 10 minutes.
  • After it has cooked for a total of 20 minutes, stir well one last time, then cover it with about 1 cup of vegan cheese and put the lid on for about 5 minutes until the cheese has melted.
  • Serve in a bowl, wrapped in a burrito, or in a taco shell. Top it with some sliced avocado, a squeeze of lime juice, vegan sour cream, Mexican pickled onions, and some garlic cilantro sauce.

Notes

  • If you choose not to add a can of salsa to the quinoa, you must add an additional 1/4 cup of water to the dish to account for the change in moisture.
  • If you use broth instead of water, reduce the salt to 1/2 tsp.
  • You can add whatever vegetables or add-ins you want to your quinoa; just keep the liquid-to-quinoa ratio the same.

Nutrition

Serving: 1.5cup | Calories: 294kcal | Carbohydrates: 48g | Protein: 11g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 685mg | Potassium: 619mg | Fiber: 9g | Sugar: 3g | Vitamin A: 298IU | Vitamin C: 5mg | Calcium: 66mg | Iron: 3mg