Our One Pot Mexican Quinoa dish is delightfully easy to make–and healthy too! We originally found the recipe for One-Pan Mexican Quinoa on the Cook Like a Champion blog. We adapted it to fit our preferences by eliminating the oil and animal products and adding a few ingredients.
Marc’s Mom (Carol) often used this trio of spices in her cooking: cumin, coriander, and black pepper. Simple, right? And believe us when we say this trio of spices adds just the right balance of flavors to dishes such as hash browns, rice, soup, and stews. We also used one of her tricks in the first step of this recipe to create a liquid base of spicy, savory goodness. She used to begin many of her recipes by simmering a slice of green bell pepper and a slice of onion. By combining these veggies with her trio of spices, jalepeno, and garlic you can create an amazing base layer for this delicious One Pot Mexican Quinoa.
By using water instead of oil and adding diced bell pepper and two cups of greens, we bumped up the healthfulness. You can use frozen or fresh collard greens, kale, etc. We like to buy a bag of frozen collards and grab a handful or two when we need them to add to this recipe, soups, spaghetti sauce, and stews. For this One Pot Mexican Quinoa, we recommend using bite size pieces of greens. We prefer collards or Tuscan kale. When the greens simmer in the pot with the other ingredients they become very tender and flavorful. Even picky eaters will enjoy them (and probably won’t even notice that they are there)!
When it’s time to serve it up, you can enjoy this Mexican Quinoa in a bowl with your choice of toppings such as fresh lemon or lime juice, hot sauce, cilantro, avocado, or green onions. Our son and his girlfriend prefer to make it into a burrito by stuffing it in a tortilla and topping it with salsa. Take a picture of your favorite way to enjoy your One Pot Mexican Quinoa and send it to us! We would love to see your creation.
One Pot Mexican Quinoa
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Votes: 29
Rating: 4.55
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A simple and healthy dish the easily cooks up in one pan in less than 30 minutes!
2 cupscollard greens or kale torn into 1 inch bite sized pieces
salt and pepperto taste
lemon or lime juiceoptional
Servings: people
Units:
Instructions
In a large nonstick pot, add 1/2 cup water, 1/4 cup diced green bell pepper, 1/4 cup diced onion, jalepeno, garlic, chili powder, ground coriander, ground cumin, and ground black pepper.
Cook over medium low heat for 5 minutes, stirring occasionally, until the water reduces by about half. If necessary, add more water a tablespoon at a time to stop the spices and veggies from sticking or burning.
Stir in quinoa, 1 cup vegetable broth (or water), beans, tomatoes, corn, diced bell pepper and greens. Turn up the heat to medium high and bring to a boil. Reduce heat to low and cover. Simmer until quinoa is cooked, about 20 minutes. (The quinoa will start to form a little curly q tail when it is ready--see picture).
Taste test and season with salt, pepper, and lime or lemon juice and toppings as desired. Serve in a bowl or in a tortilla.
Recipe Notes
Here are some of our favorite toppings for One Pot Mexican Quinoa-- cilantro, hot sauce, salsa, avocado slices, guacamole, sliced jalepeno, and sliced green onions.
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