One-Pot Mexican-Inspired Quinoa
• The flavor develops further after resting, making it great for meal prep. • For higher protein, add tofu crumbles or tempeh. • Works well as a bowl base, taco filling, or burrito stuffing. Health Benefits: Quinoa provides complete plant protein and fiber that support satiety and blood sugar stability. Black beans add additional protein, iron, and soluble fiber that support gut health. Vegetables like bell pepper, carrot, and tomato provide antioxidants, vitamin C, and phytonutrients that support immune function. This one-pot meal is balanced, high in fiber, and well-suited for steady energy and plant-forward eating.
1 steps, about 40 minutes
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01Heat olive oil in a large pot over medium heat. 2. Add onion and cook for 3–4 minutes until softened. 3. Add garlic, bell pepper, and carrot and cook for another 3–5 minutes. 4. Stir in cumin, paprika, oregano, and salt and cook for 30–60 seconds until fragrant. 5. Add rinsed quinoa and stir to coat in the spices. 6. Add black beans, corn, diced tomatoes, and vegetable broth. Stir well. 7. Bring to a boil, then reduce heat to low and cover. 8. Simmer for 20–25 minutes until quinoa is cooked and liquid is absorbed. 9. Remove from heat and let sit covered for 5 minutes. 10. Fluff with a fork and stir in lime juice. 11. Taste and adjust seasoning if needed. 12. Serve topped with cilantro and avocado if desired.
• The flavor develops further after resting, making it great for meal prep. • For higher protein, add tofu crumbles or tempeh. • Works well as a bowl base, taco filling, or burrito stuffing. Health Benefits: Quinoa provides complete plant protein and fiber that support satiety and blood sugar stability. Black beans add additional protein, iron, and soluble fiber that support gut health. Vegetables like bell pepper, carrot, and tomato provide antioxidants, vitamin C, and phytonutrients that support immune function. This one-pot meal is balanced, high in fiber, and well-suited for steady energy and plant-forward eating.
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