One-Pot Tex Mex Quinoa (30 Minute Meal!)
This One-Pot Tex Mex Quinoa is SO EASY! A quick, nutritious meal packed with vibrant veggies and zesty salsa, ready in just 30 minutes.
Equipment
- Large Pot
- Wooden Spoon
- Measuring Cups
- Knife
- Cutting Board
Ingredients
- 1 1/3 cup Dry Quinoa
- 2 cups Water
- 3/4 cup Salsa of choice
- 1 cup Green Pepper diced
- 1 large Zucchini sliced
- 1 1/2 cups Cooked Black Beans
- 1/3 cup Fresh Cilantro chopped
Instructions
- Start by rinsing the quinoa under cold water to remove bitterness and enhance its nutty flavor.
- In your large pot, add the rinsed quinoa, 2 cups of water, salsa, diced green pepper, and sliced zucchini.
- Stir the mixture well and bring it to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15 minutes, or until the quinoa is cooked and has absorbed all the liquid.
- After 15 minutes, stir in the cooked black beans. Cover the pot again and let it sit for an additional 5 minutes to heat through.
- Remove the pot from heat. Fluff the quinoa with a fork, then mix in the fresh cilantro. Serve warm and enjoy your One-Pot Tex Mex Quinoa!
Notes
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Freeze portions for up to 3 months; thaw overnight before reheating.
- Add diced jalapeños or use spicier salsa to adjust heat level.