One Pot Mexican Quinoa Recipe
This One Pot Mexican Quinoa Recipe is SO EASY! Packed with protein and vibrant flavors, perfect for quick, nourishing weeknight meals.
Equipment
- Large Pot or Dutch Oven
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
Ingredients
- 1 pound ground turkey, chicken, or lean ground beef
- 1 onion diced
- 1 clove garlic minced
- 1 1/2 teaspoons ground cumin
- 1 can (15-ounce) whole kernel corn drained and rinsed
- 1 can (15-ounce) black beans drained and rinsed
- 1 can (28-ounce) crushed tomatoes
- 1 jalapeno pepper deseeded and diced
- 1 cup quinoa rinsed
- 1 1/2 cups chicken stock or broth
- 1 avocado diced (for serving)
Instructions
- In your large pot or Dutch oven, heat a splash of oil over medium heat. Add the ground turkey, chicken, or beef. Cook until browned, breaking it apart with a wooden spoon, which should take about 5–7 minutes.
- Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 3–4 minutes. Stir in the diced jalapeno pepper and ground cumin, allowing the spices to bloom for about 1 minute.
- Next, add the rinsed quinoa, drained corn, drained black beans, and crushed tomatoes to the pot. Pour in the chicken stock or broth, stirring everything together until well combined.
- Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for 15–20 minutes, or until the quinoa is cooked and the liquid has been absorbed. Keep an eye on it to ensure it doesn’t stick to the bottom.
- Once cooked, remove the pot from heat and let it sit covered for an additional 5 minutes. Fluff the quinoa with a fork before serving. Top with fresh diced avocado for a creamy finish.
Notes
- For a vegetarian version, substitute ground meat with lentils or diced vegetables.
- Try brown rice or couscous instead of quinoa if desired.
- Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.