One-pot Mexican quinoa

    (246)
    40 min

    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.


    2 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (246)

    Reviews in English (184)

    by
    44

    Wow this was easy and delicious! I planned extra time to make it since it was a first, but I was blown away at how quickly it was prepared and cooked. I sautéed some shrimp with lime and garlic and added them on top which was the perfect addition. This will be a regular meal in my house!  -  09 Aug 2015  (Review from Allrecipes US | Canada)

    by
    28

    Very yummy and easy to make tho beware of the spice factor. I love spicy food but as soon as I saw the number and amount of peppers and chili powder I knew to go easy on it. I used diced tomatoes with green chiles (no jalapeno), 1 tsp chili flakes, and 1/2 tsp chili powder. My quinoa turned out delicious and still quite spicy but perfect for my tastebuds. Love this and will make it again!  -  02 Mar 2015  (Review from Allrecipes US | Canada)

    by
    15

    Absolutely love this, have made several times. We leave out some of the heat (do mild green chiles instead) and add frozen organic kale and frozen organic cubed sweet potato (I'm sure you could do fresh too but we keep it easy!) for even more flavor and nutrition. Excellent recipe and not difficult at all. Thank you!  -  09 Jan 2016  (Review from Allrecipes US | Canada)

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