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One-Pot Mexican Quinoa

from the video Easy To Pack Vegan Lunches ▶︎

by Rachel Gaewski

Inspired by


for 4 servings

  • 1 cup (170 g) quinoa, rinsed
  • 1 ½ cups (360 mL) water, or vegetable broth
  • 1 ¼ cups (325 g) salsa
  • 1 tablespoon cumin
  • 15 oz (425 g) black beans, 1 can, drained and rinsed
  • 1 cup (175 g) frozen corn, 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


  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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