About Mexican Quinoa
The Mexican Quinoa with beans is a perfect example of how a simple, wholesome dish can be both delicious and nutritious. Whether you’re a busy professional, a student, or somebody looking for a healthy meal for the family, this quinoa recipe is sure to become a favourite in your kitchen.
vegan gluten-free protein-rich one pot meal easy to cook zero added sugar meal prep friendly instant pot friendly
Nutritional Benefits:
This Vegan One-Pot Mexican Quinoa recipe is more than just a tasty meal; it’s a nutritional powerhouse.
Quinoa: This ancient grain is a complete protein – meaning it contains all nine essential amino acids. Beans are rich in protein, fibre, and essential vitamins and minerals, including iron, phosphorus, calcium, magnesium, manganese, copper, and zinc. Vegetables: The bell pepper, corn, and tomatoes add vibrant colour, flavour, and nutrients to the dish. Spices: The combination of chilli powder, cumin, and smoked paprika not only adds depth and complexity to the flavour but also brings anti-inflammatory and antioxidant properties.
How To Cook Mexican Quinoa in One Pot
Prep Work:
Start by rinsing the quinoa under cold water. This helps remove the natural coating called saponin, which can make quinoa taste bitter or soapy. Soak it in water for 30 minutes or a minimum of 15 minutes. Drain canned beans, rinse them with water, and let them sit in a colander. Finely chop garlic, onion, chilli, and bell peppers.
Sauté Vegetables:
In a large pot, heat the olive oil over medium heat. Add the chopped garlic, and onion. Cook until it becomes translucent, about 1 – 2 minutes.
Stir in the chopped bell pepper, chilli, corn kernels, and tomato paste. Cook for 2 – 3 minutes, allowing the vegetables to start softening. Add the ground spices, salt, and pepper. Stir well to coat the vegetables with the spices.
Add Soaked Quinoa and Stock:
Add the soaked quinoa and beans to the pot.
Stir everything together to ensure the quinoa is well mixed with the vegetables and spices. Add the vegetable stock to the pot. Taste, and adjust the seasoning with more salt and pepper if needed.
Final Cooking:
Reduce the heat to low, cover the pot, and let it simmer for about 20 minutes. The quinoa should absorb all the liquid and become light and fluffy. After 20 minutes, check the quinoa for doneness – if it’s cooked and the liquid is absorbed, remove the pot from the heat.
Finishing Touch
Stir in the lime juice and chopped cilantro. Gently combine, cover and let Mexican quinoa rest for 5 minutes before serving.
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