One-pot mexican quinoa
Whip up a quick, delicious, and nutritious meal with our One-Pot Mexican Quinoa recipe! Featuring quinoa, canned tomatoes, red chili pepper, vegetables, and a blend of spices, this easy dish is perfect for weeknight dinners. Laden with flavors of cumin, chili powder, and fresh coriander, this vegetarian delight will become a family favorite in no time. Ready in just one pot for minimal cleanup!
- 10 May 2025
- Cook time 25 min
- Prep time 10 min
- 6 Servings
- 12 Ingredients
Welcome to a simple and delicious recipe for One-Pot Mexican Quinoa! This dish combines vibrant flavors and wholesome ingredients into an easy-to-make meal that requires minimal cleanup. Ideal for busy weeknights, this recipe is both nutritious and satisfying.
Ingredients:
Instructions:
- Mince the garlic cloves.
- Slice the onion.
- Finely chop the red hot chili pepper.
- Rinse the quinoa thoroughly under cold water and drain.
- In a large pot over medium heat, add the olive oil.
- Once the oil is hot, add the minced garlic and sliced onion. Sauté for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
- Stir in the rinsed quinoa, canned tomatoes (including the liquid), and the finely chopped red hot chili pepper. Mix well to combine.
- Pour in the vegetable broth.
- Add the black pepper, salt, ground cumin, and chili powder. Stir everything together.
- Bring the mixture to a boil over medium-high heat.
- Once it reaches a boil, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes or until the quinoa is fully cooked and has absorbed most of the liquid.
- Once the quinoa is cooked, remove the pot from heat.
- Sprinkle the chopped fresh coriander leaves over the top.
- Fluff the quinoa gently with a fork to mix in the coriander.
- Serve the One-Pot Mexican Quinoa warm, and enjoy this flavorful, nutritious dish!
Tips:
- Rinse the quinoa thoroughly under cold water before cooking to remove any bitterness.
- For added flavor, you can toast the quinoa in the olive oil for a couple of minutes before adding the liquid.
- Feel free to add other vegetables like bell peppers, corn, or black beans to enhance the dish's nutritional value and taste.
- Adjust the spice level according to your preference by adding more or less chili powder and fresh chili pepper.
- Garnish with fresh coriander leaves and a squeeze of lime juice just before serving for an extra burst of flavor.
And there you have it: a flavorful and nutritious One-Pot Mexican Quinoa that’s perfect for any occasion. This dish is a great example of how you can create a delicious meal with minimal ingredients and effort. Enjoy!
| Nutrition Facts | |
|---|---|
| Serving Size | 140 grams |
| Energy | |
| Calories 50kcal | 2% |
| Protein | |
| Protein 1.92g | 1% |
| Carbohydrates | |
| Carbohydrates 9g | 3% |
| Fiber 1.83g | 5% |
| Sugar 2.08g | 2% |
| Fat | |
| Fat 3.03g | 4% |
| Saturated 0.43g | 1% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 22ug | 2% |
| Choline 10mg | 2% |
| Vitamin B1 0.24mg | 20% |
| Vitamin B2 0.07mg | 6% |
| Vitamin B3 0.51mg | 3% |
| Vitamin B6 0.12mg | 7% |
| Vitamin B9 18ug | 4% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 8mg | 8% |
| Vitamin E 0.56mg | 4% |
| Vitamin K 3.18ug | 3% |
| Minerals | |
| Calcium, Ca 24mg | 2% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 0.90mg | 8% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 60mg | 5% |
| Potassium, K 160mg | 5% |
| Selenium, Se 1.23ug | 2% |
| Sodium, Na 420mg | 28% |
| Zinc, Zn 0.43mg | 4% |
| Water | |
| Water 120g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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