One-pot Mexican quinoa

    One-pot Mexican quinoa


    1 person made this

    About this recipe: Kids and adults love this spicy Mexican-inspired quinoa, black bean and sweetcorn dish - all made in one pot. For a vegetarian dish, use vegetable stock instead of chicken stock.

    Serves: 4 

    • 1 tablespoon olive oil
    • 1 jalapeno chilli pepper, chopped
    • 2 cloves garlic, chopped
    • 1 (400g) tin black beans, rinsed and drained
    • 1 (390g) carton chopped tomatoes with chilli
    • 150g sweetcorn
    • 170g quinoa
    • 240ml chicken stock
    • 1 tablespoon dried chilli flakes
    • 1 1/2 teaspoons chilli powder
    • 1/2 teaspoon cumin
    • 1 pinch coarse sea salt and freshly ground black pepper to taste
    • 1 avocado - peeled, pitted and diced
    • 1 lime, juiced
    • 2 tablespoons freshly chopped coriander

    Prep:15min  ›  Cook:25min  ›  Ready in:40min 

    1. Heat oil in a large pot or deep pan over medium-high heat. Cook jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
    2. Stir in black beans, tomatoes, sweetcorn, quinoa and chicken stock; season with chilli flakes, chilli powder, cumin, salt and black pepper. Bring to the boil and cover with a lid; reduce heat to low and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and fresh coriander into quinoa until combined.

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