One Pot Meal Mexican Quinoa with Black Beans and Corn
Simplify healthy eating with our one-pot Mexican quinoa featuring black beans and corn. A complete protein-packed meal that cooks in a single pot in 25 minutes.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 cup quinoa rinsed
- 1 15-ounce can black beans, drained and rinsed
- 1 cup frozen corn
- 1 14.5-ounce can diced tomatoes, undrained
- 2 cups vegetable broth
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon dried oregano
- Salt and pepper to taste
- Optional toppings: sour cream fresh cilantro, lime wedges, avocado
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in quinoa, black beans, corn, diced tomatoes, cumin, chili powder, garlic powder, oregano, and salt.
- Pour in vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
- Remove from heat and let it sit for 5 minutes before fluffing with a fork.
- Taste and adjust seasonings as needed. Serve hot, garnished with your favorite toppings.
Notes
- Adjust the spice level to your liking.
- For a creamier dish, add a dollop of Greek yogurt or sour cream.
- Store leftovers in the refrigerator for up to 4 days.