One-Pot Mexican Quinoa is the Quick and Delicious Dinner You’ll Want to Make This Week
While I currently identify as a pescatarian, I’m always trying to incorporate vegan versions of my favorite non-vegan meals into my weekly routine. My nostalgic yearning for classic, meat-based Mexican dishes still burns brightly, so when I came across food blogger Danielle Brown’s (@healthygirlkitchen on Instagram) One-Pot Mexican Quinoa recipe, I knew I needed to give it a try. The simple, four-step recipe is perfect for people like me who are always on the go, and who also want to eat well and feel energized after the meal is done.
Since this is a one-pot recipe, you’ll begin by combining the following ingredients into a large pot with a lid: quinoa, water, diced bell peppers, rinsed and drained black beans, frozen corn, your favorite salsa, a diced tomato, jalapeños, diced red onion, chili powder, garlic powder, and salt . Stir all the ingredients, then cover the pot with a lid. Allow the food to come to a boil.
Once it begins to boil, reduce the temperature to medium-low heat and continue cooking it, covered, for 15 minutes. As the liquid becomes fully absorbed, stir in your fresh cilantro. Finally, you’ll serve the dish with homemade or store-bought vegan sour cream, cilantro, avocado, and fresh lime juice.
If you enjoy this meal and want more vegan twists on Mexican favorites, these recipes for vegan burritos and vegan enchiladas will do the trick. If you’ve been apprehensive about trying vegan food, both of these tasty dishes will have you rethinking what it means to eat vegan.