Mexican Quinoa

If you have read some of my previous blog posts you will need know that I love one pot dishes, meaning all the ingredients go into one pot and that is all you need!

This is one of those dishes, with Quinoa in my website name, I thought I need to give some more quinoa dishes a go 🙂


*Serves 4


  • 2 cups quinoa
  • 2 cup vegetable broth
  • 1 can black beans, drained and rinsed (Any other beans also work, I used pinto beans!)
  • 5 chopped tomatoes
  • 1 cup corn
  • 2 cloves garlic, minced
  • 1 tsp chili powder
  • 1 tbsp olive oil
  • 1/2 tsp cumin
  • 2 tablespoons chopped fresh coriander leaves
  • Salt & Pepper to taste

Optional Toppings

  • Avocado ( Add to the plate when done)


  1. Heat olive oil in a large skillet over medium high heat. Add garlic stir about 1 minute.
  2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.
  3. Once done add in coriander and if you wish some avocado



3 thoughts on “Mexican Quinoa

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