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Vegan Mexican Quinoa

Vegan Mexican Quinoa: Quick, Flavorful One-Pot Wonder

Vegan Mexican Quinoa is a quick and vibrant one-pot meal perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mexican
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Skillet
  • 1 tablespoon olive oil Adds essential fat for sautéing; any preferred cooking oil can substitute.
  • 1 medium onion Provides sweetness and depth of flavor; shallots make a great alternative.
  • 3 cloves garlic Enhances the dish with aromatic qualities; feel free to use garlic powder if fresh garlic isn't handy.
  • 1 teaspoon cumin Offers warmth and earthiness; for a change, coriander can be used as a substitute.
  • 1 teaspoon salt Balances flavors for the overall taste; adjust based on dietary needs.
  • 2 teaspoons taco seasoning Adds a blend of spices characteristic of Mexican cuisine; use homemade or store-bought varieties.
  • 1/4 teaspoon red pepper flakes Introduces heat; omit if you prefer a milder dish.
  • 1 1/2 cups black beans Provides protein and fiber; substitute with any canned bean.
  • 1 1/2 cups frozen corn Adds sweetness and a pleasant texture; fresh or canned corn can be used.
  • 2 cups salsa Acts as a moist component and flavor booster; choose between homemade or store-bought options.
  • 1 1/2 cups quinoa The primary grain for this Vegan Mexican Quinoa dish, rich in protein and nutrients.
  • 3 cups water Necessary liquid to cook quinoa; using broth adds extra flavor.
  • 1 cup vegan cheese Melty topping for creaminess; any alternative cheese or nutritional yeast works perfectly.
Optional Toppings
  • 1 medium avocado For creaminess and healthy fats; adds a lovely texture.
  • 1/4 cup cilantro Provides fresh herbaceous notes and a pop of color.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Heat a large skillet over medium-low heat and add 1 tablespoon of olive oil. Sauté the diced onion for about 5 minutes until translucent.
  2. Add 3 cloves of minced garlic, 1 teaspoon of cumin, 1 teaspoon of salt, 2 teaspoons of taco seasoning, and 1/4 teaspoon of red pepper flakes. Sauté for 3 minutes.
  3. Incorporate 1 1/2 cups of black beans and 1 1/2 cups of frozen corn, mixing well for about 2 minutes.
  4. Rinse 1 1/2 cups of quinoa under cold water, then add it to the skillet with 2 cups of salsa and 3 cups of water. Stir and bring to a low boil.
  5. Once boiling, reduce heat to medium-low, cover, and simmer for 20 minutes, stirring halfway.
  6. After 20 minutes, uncover and stir, then sprinkle 1 cup of vegan cheese on top. Cover again for about 5 minutes until melted.
  7. Serve in bowls or warm taco shells, topped with avocado, lime wedges, and cilantro.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 60gProtein: 15gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 150mgIron: 4mg

Notes

Rinse quinoa thoroughly under cold water before cooking. Adjust taco seasoning and salt according to taste. Customize with extra vegetables as desired. Storage tips include refrigerating leftovers for up to 5 days or freezing for 3 months.

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