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97% would make again

One-Pot Mexican Quinoa

Tasty Team

Ingredients

for 4 servings

  • 1 cup quinoa (170 g), rinsed
  • 1 ½ cups water (360 mL), or vegetable broth
  • 1 ¼ cups salsa (325 g)
  • 1 tablespoon cumin
  • 15 oz black beans (425 g), 1 can, drained and rinsed
  • 1 cup frozen corn (175 g), defrosted
  • salt, to taste
  • olive oil, to taste
  • 1 avocado, mashed
  • 1 clove garlic, minced
  • 2 teaspoons lemon juice
  • 3 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 4 tablespoons water
  • tortilla, to serve, optional

Nutrition Info

  • Calories 511
  • Fat 26g
  • Carbs 58g
  • Fiber 14g
  • Sugar 4g
  • Protein 15g

Estimated values based on one serving size.

Preparation

  1. In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
  2. Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.
  3. Add in black beans, corn, salt, and olive oil, and stir until combined.
  4. For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.
  5. Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.
  6. Portion out into 4 containers and refrigerate for up to 5 days.
  7. Enjoy!

Ingredients

for 4 servings

  • 1 cup quinoa (170 g), rinsed
  • 1 ½ cups water (360 mL), or vegetable broth
  • 1 ¼ cups salsa (325 g)
  • 1 tablespoon cumin
  • 15 oz black beans (425 g), 1 can, drained and rinsed
  • 1 cup frozen corn (175 g), defrosted
  • salt, to taste
  • olive oil, to taste
  • 1 avocado, mashed
  • 1 clove garlic, minced
  • 2 teaspoons lemon juice
  • 3 tablespoons olive oil
  • salt, to taste
  • pepper, to taste
  • 4 tablespoons water
  • tortilla, to serve, optional

Nutrition Info

  • Calories 511
  • Fat 26g
  • Carbs 58g
  • Fiber 14g
  • Sugar 4g
  • Protein 15g

Estimated values based on one serving size.

Preparation

  1. In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
  2. Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.
  3. Add in black beans, corn, salt, and olive oil, and stir until combined.
  4. For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.
  5. Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.
  6. Portion out into 4 containers and refrigerate for up to 5 days.
  7. Enjoy!

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