One pot Mexican-spiced vegetable quinoa loaded with bold flavors and healthy ingredients. Protein, fiber, and vegetables in each delicious spoonful.
Are you a big fan of the robust flavors of Mexican cuisine? If so, you are in for a treat! This Mexican-spiced vegetable quinoa is everything you want in one big hearty bowl. I’m always on the search for new ways to spice up healthy meals.
I cook quinoa at least twice a week and usually keep it simple. I wanted to make it the star of this dish by adding bold flavors and vegetables with each spoonful. Just chop, simmer, cover, and boom, you’ve got a delicious meal just waiting to be devoured. Ready?
This recipe makes for extra servings, so you can feed a crowd or have leftovers for the next day. I added some to my breakfast scramble the next morning, and it was so good!
So many gorgeous vegetables in one pan! As they simmer and cook down, they just melt in your mouth. I’ve added bell peppers, corn, tomatoes, zucchini, and jalapenos for a bit of heat. Black beans add extra protein and fiber to the quinoa to make it a complete meal. Quinoa is a unique super grain that is a complete source of protein, providing a whopping 8 grams in one cup!
Look at that bowl of quinoa perfection! I just want to dive in with the biggest spoon I can find. The grains soak up the broth, juice from the tomatoes, cumin and chili powder for an earthy flavor.
Grab a plate and dig in! This is an excellent vegetarian meal, or you can serve it as a savory side dish. My family and I enjoyed some blackened chicken tacos with this Mexican spiced quinoa. Fiesta for the taste buds!
This Mexican-spiced vegetable quinoa is loaded with healthy ingredients. Each bite gets you a mix of protein, fiber, and vegetables. A rainbow in a bowl means a nutritional boost, so you feel good on the inside and out. This quinoa recipe requires minimal effort and provides tons of flavor. Just what you need after a long day! What other flavors do you like to add to quinoa?
More quinoa recipes
Why should you rinse quinoa grains before cooking?
Always rinse quinoa before cooking. If you don’t wash the quinoa, you may notice a bitter note from a natural coating on the grain called saponin. All you need to do is place the quinoa grains in a fine-meshed strainer and rinse for about 30 seconds under cool water. Shake off the excess water and transfer the grains to your cooking pot. Adding the spices, salt, and broth really helps to balance out any lingering bitterness.
Mexican-Spiced Vegetable Quinoa
- 1 tablespoon (15 ml) olive oil
- 2 cloves garlic, minced
- ¼ cup (38 g) red onion, diced, ¼ inch dice
- 1 ½ cups (291 g) quinoa, uncooked, rinsed with cold water and drained
- 1 jalapeño, minced
- 1 cup (175 g) bell pepper, ¼-inch dice, red or green
- 1 cup (146 g) zucchini, ¼-inch dice
- 1 cup (162 g) black beans, canned, drained and rinsed
- 14.5 ounces tomatoes, diced, 1 can with juice
- 1 cup (156 g) corn kernels, fresh or frozen
- ½ teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 ½ cups (600 ml) vegetable broth, or chicken broth
- 2 tablespoons (2 g) green onions, thinly sliced
- Heat olive oil in a large skillet over medium heat.
- Add garlic and red onion, stir and cook until fragrant, 1 minute.
- Add quinoa, jalapeno, bell pepper, zucchini, black beans, tomatoes, corn, chili powder, cumin, salt, broth, and stir together.
- Bring to a boil, then cover and reduce heat to low. Simmer until quinoa is cooked and the liquid is absorbed, about 20 to 25 minutes. You do not need to stir the quinoa as it's cooking.
- Turn off the heat and allow to sit covered for 5 minutes.
- Season with additional salt and pepper as needed, fluff quinoa and sprinkle with green onions.