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fluffy quinoa with visible small grain rings, black beans, yellow corn, diced cooked red pepper and tomato in an ordinary bowl, with no avocado, cheese or garnish
Rachel Kim

One Pot Mexican Quinoa

Quinoa makes a useful one-pot dinner when the beans, corn and tomatoes go in with it instead of being treated as toppings for a separate bowl of cooked grain. Rinse it thoroughly to remove the dusty bitterness some brands carry. Drain the tomatoes and count their juice as part of the cooking liquid. Black beans make the finished pot substantial without cheese, while a final squeeze of measured lime juice brightens the cumin and smoked paprika without turning the grains wet.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 cup dry quinoa rinsed thoroughly and drained
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes, juices reserved separately
  • 1 cup frozen corn
  • 1 red bell pepper diced
  • 1 small yellow onion diced
  • 2 garlic cloves minced
  • 1 tbsp olive oil
  • 2 cups low-sodium vegetable broth using only enough to make 2 cups combined liquid with tomato juices
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp fine salt
  • 2 tbsp fresh lime juice

Method
 

  1. Heat oil in a 5-quart Dutch oven over medium heat. Cook onion and bell pepper for 5 minutes until softened at the edges.
  2. Stir in garlic, cumin, paprika and salt for 30 seconds, then add rinsed quinoa and stir for 1 minute.
  3. Measure reserved tomato juices into a jug and add only enough broth to reach 2 cups total liquid. Add that liquid, drained tomatoes, black beans and corn to the pot.
  4. Bring to a simmer, cover tightly and cook over low heat for 18 to 20 minutes until quinoa is tender with visible curled germ rings and the liquid is absorbed.
  5. Remove from the heat and rest covered for 5 minutes. Fold in lime juice, fluff gently and divide among 4 bowls.