• Prep Time: 15 minutes
  • Cooking Time: 25 minutes
  • Serves: 8

One Pot Mexican Spiced Veggie Quinoa

  • Recipe Submitted by on

 Ingredients List

  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1/4 cup red onion diced, ¼ inch dice
  • 1 1/2 cups quinoa uncooked, rinsed with cold water and drained
  • 1 jalapeño minced
  • 1 cup bell pepper diced, red or green
  • 1 cup zucchini diced, ¼ inch dice
  • 1 cup black beans drained and rinsed
  • 14 1/2 ounces tomatoes diced (1 can)
  • 1 cup corn kernels fresh or frozen
  • 1/2 teaspoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground
  • 2 1/2 cups broth vegetable or chicken
  • 2 tablespoons green onions thinly sliced


Heat olive oil in a large skillet over medium heat. Add garlic and red onion, stir and cook until fragrant, 1 minute.
Add quinoa, jalapeno, bell pepper, zucchini, black beans, tomatoes, corn, chili powder, cumin, salt, broth and stir together. Bring to a boil, cover, reduce heat to low and simmer until quinoa is cooked and liquid is absorbed, about 20 to 25 minutes. You do not need to stir the quinoa as it is cooking.
Turn off heat and allow to sit covered for 5 minutes. Season with additional salt and pepper as needed, fluff quinoa, and sprinkle with green onions. Serve warm and enjoy!

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