If you’re looking for a comforting, nutritious meal that requires minimal cleanup, look no further than this One-Pot Mexican Style Quinoa. Packed with flavor and vibrant ingredients, this recipe is not only easy to make, but it also satisfies the whole family. Quinoa is a wonderful alternative to rice or pasta, offering a complete protein source that is gluten-free and perfect for any dietary preference. Let’s dive into the details of why this dish is a must-try!
Why It’s Crowd-Pleasing
There’s something about the combination of spices, tomatoes, and quinoa that creates a warm, inviting dish that everyone seems to love. The use of a single pot means that you can whip this up quickly without the hassle of multiple pans. This One-Pot Mexican Style Quinoa is perfect for busy weeknights, meal prep, or even as a delightful side for gatherings. Plus, it’s vegan-friendly, making it a great choice for diverse dietary needs. The balance of hearty quinoa with zesty spices ensures that every bite is a fiesta for your taste buds!
Ingredient List
- 1 tablespoon extra virgin olive oil
- 1/2 cup sweet onion or yellow onion, diced
- 2 garlic cloves, minced
- 1 cup quinoa, dry, rinsed well
- 14 1/2 ounces diced tomatoes (BPA-free brand like Muir Glen)
- 4 ounces diced green chilies, canned
- 1 1/2 cups vegetable broth, low-sodium
- 1/4 teaspoon black pepper
- 1/2 teaspoon kosher or sea salt (more or less to taste)
- 1/2 teaspoon cumin
- 1 teaspoon chili powder
- 1/2 cup cilantro, freshly chopped, for garnish
Equipment Breakdown
- Large Pot or Dutch Oven: Ideal for cooking the quinoa and mixing all ingredients in one go.
- Wooden Spoon: Perfect for stirring to ensure even cooking without scratching your pot.
- Measuring Cups and Spoons: Essential for accurate ingredient measurements.
- Chopping Board and Knife: For prepping your onion and garlic.
From Start to Finish: One-Pot Mexican Style Quinoa
Step 1: Heat the Oil
In a large pot or Dutch oven, heat the 1 tablespoon of extra virgin olive oil over medium heat until shimmering.
Step 2: Sauté the Aromatics
Add the diced 1/2 cup of sweet onion to the pot and sauté for about 3-4 minutes, or until the onion becomes translucent. Stir in the 2 minced garlic cloves and cook for another minute, releasing the aromatic flavors.
Step 3: Add Quinoa and Spices
Next, add 1 cup of rinsed quinoa to the pot along with 1/2 teaspoon of cumin, 1 teaspoon of chili powder, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt. Stir well to coat the quinoa with the spices.
Step 4: Incorporate the Tomatoes and Broth
Pour in the 14 1/2 ounces of diced tomatoes and their juices, the 4 ounces of diced green chilies, and the 1 1/2 cups of low-sodium vegetable broth. Stir to combine all ingredients.
Step 5: Bring to a Boil
Increase the heat and bring the mixture to a gentle boil.
Step 6: Simmer and Cook
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the quinoa is fluffy and has absorbed most of the liquid.
Step 7: Fluff and Garnish
Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and garnish with 1/2 cup of freshly chopped cilantro before serving.
If You’re Out Of…
- Quinoa: You can substitute with brown rice or bulgur, but cooking times may vary.
- Diced Tomatoes: Fresh tomatoes can work in a pinch; just chop and use about 2 cups.
- Vegetable Broth: Chicken broth or water can be used if vegetable broth is not available.
- Green Chilies: You can use jalapeños for a spicier kick or omit them altogether for a milder dish.
Common Errors (and Fixes)
- Quinoa isn’t fluffy: This can happen if it’s overcooked or too much liquid is added. Ensure to measure accurately and check for doneness as it cooks.
- Too salty: If the dish turns out too salty, balance it by adding more quinoa or a splash of water during cooking.
- Burnt bottom: If your quinoa starts sticking to the pot, reduce the heat and stir more frequently to prevent burning.
- Flavorless dish: Enhance flavors by adjusting spices or adding a squeeze of lime juice before serving.
Keep-It-Fresh Plan
This One-Pot Mexican Style Quinoa is perfect for meal prep! Store leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze portions for up to 2 months. To reheat, simply microwave until warmed through, adding a splash of broth or water if it gets too dry.
Reader Questions
Can I make this recipe ahead of time?
Absolutely! This quinoa dish is perfect for meal prep. You can prepare it a day in advance and store it in the fridge. It tastes even better the next day as the flavors meld together.
Is this dish gluten-free?
Yes, quinoa is naturally gluten-free, making this One-Pot Mexican Style Quinoa a great option for those avoiding gluten.
What can I serve with this quinoa?
This dish pairs beautifully with a green salad, avocado slices, or even alongside some Cheesy Chicken Enchilada Quinoa for a hearty meal.
Can I add protein to this dish?
Definitely! Feel free to add black beans, chickpeas, or grilled chicken to boost the protein content. Just adjust the cooking time accordingly if you include fresh proteins.
Ready, Set, Cook
With all the ingredients and steps laid out, it’s time to bring the vibrant flavors of Mexico into your kitchen with this One-Pot Mexican Style Quinoa. It’s a dish that celebrates simplicity without sacrificing taste or nutrition. Whether you’re cooking for yourself or a crowd, this recipe is bound to impress. Enjoy your culinary adventure and savor every bite!
One-Pot Mexican Style Quinoa
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat the 1 tablespoon of extra virgin olive oil over medium heat until shimmering.
- Add the diced 1/2 cup of sweet onion to the pot and sauté for about 3-4 minutes, or until the onion becomes translucent. Stir in the 2 minced garlic cloves and cook for another minute, releasing the aromatic flavors.
- Next, add 1 cup of rinsed quinoa to the pot along with 1/2 teaspoon of cumin, 1 teaspoon of chili powder, 1/4 teaspoon of black pepper, and 1/2 teaspoon of salt. Stir well to coat the quinoa with the spices.
- Pour in the 14 1/2 ounces of diced tomatoes and their juices, the 4 ounces of diced green chilies, and the 1 1/2 cups of low-sodium vegetable broth. Stir to combine all ingredients.
- Increase the heat and bring the mixture to a gentle boil.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes or until the quinoa is fluffy and has absorbed most of the liquid.
- Remove the pot from heat and let it sit, covered, for 5 minutes. Fluff the quinoa with a fork and garnish with 1/2 cup of freshly chopped cilantro before serving.
Notes
- For a spicier kick, substitute green chilies with jalapeños.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish freezes well; portion and store for up to 2 months.
