This easy, southwest quinoa comes together in one pot in under 30 minutes. It’s packed with the vivid, punchy flavors of the southwest including cumin, chili powder, cilantro, lime, corn, black beans, and garlic. Perfect for a weeknight, and great for re-heatable leftovers.
Tips for Success:
- Be sure to keep the lid on during simmering, so that the quinoa gets fully cooked.
- Use fresh, high quality taco seasoning for best flavor.
Variations:
- I usually use canned beans and frozen corn for this meal, but you can also used freshly cooked beans and canned or fresh corn.
- If you are a dairy or meat eater, feel free to add your favorite non-vegan extras to this meal such as chicken, ground beef, shredded cheese, or sour cream.
- Add hot salsa, hot sauce, or jalapeños for an extra kick.
Video: How to Make This Southwest Quinoa:
How to Make this in the Instant Pot
To convert this recipe for the
If you make this yummy southwest quinoa, leave a comment below, rate it, or tag me in your meal pics on Instagram @katiesconsciouskitchen. Or, join my free private facebook group to share your creations and inspire others! I love to see what you all are making out there.
More Quinoa Recipes:
- Quinoa Breakfast Bowl
- Butternut Squash and Pomegranate Quinoa
- Cherry Almond Salad w/ Quinoa, Millet & Mint
- Vegan Tempeh & Quinoa Stuffed Peppers
- Flourless Lemony Quinoa Pancakes
- Quinoa Breakfast Cookies
One Pot Southwest Quinoa
Ingredients
Quinoa
- 1 small onion, diced
- 1 bell pepper, diced
- 2 garlic cloves, minced or pressed
- 1 can fire-roasted diced tomatoes, 14.5 oz, with liquid
- 1 cup dry quinoa
- 1 cup water, or vegetable broth
- 1 cup corn kernels, frozen, canned or fresh
- 1 can of black beans, drained and rinsed
- 2 tbsp taco seasoning, or a mix of chili powder, cumin, and garlic powder
- salt and pepper, to taste
Garnish
- avocado, diced
- fresh lime wedges
- 2 tbsp salsa
- 2 tbsp fresh cilantro leaves, chopped
Instructions
- Heat olive oil in a large skillet over medium high heat. Add onion and pepper, and cook for 3-4 minutes, until translucent.
- Add garlic and cook, stirring frequently, until fragrant, about 1 minute. Add the quinoa.
- Add the water or vegetable broth, tomatoes, and a pinch of taco seasoning and salt.
- Stir well and make sure any clumps of quinoa are broken up and well distributed.
- Bring to a low simmer and cover with a lid.
- Simmer, covered, stirring occasionally, until the quinoa has absorbed the liquid and is fully cooked, about 15-20 minutes.
- Add the black beans and corn and another generous pinch of taco seasoning.
- Stir to combine. Cook another minute or two to warm up the beans and corn.
- Transfer to serving bowls and garnish with salsa, avocado, lime juice and cilantro. Salt and pepper to taste.
Notes
- It is important to cover this while it’s simmering, otherwise the quinoa won’t get fully steamed and cooked through.
- If you are batch cooking this and saving it for later, don’t add the avocado until serving time or it will brown.
- To make this dish gluten free, be sure to use certified gluten free quinoa.
This recipe was inspired by and adapted from this one over at Damn Delicious.
Made the weight loss version last night. So good!
Thank you Katie.
Looks and sounds like a yummy recipe, love the colors!
I’m reading this and thinking… savoury breakfast? If you leave out the fat, count the quinoa as your grain, the beans as protein and instead of a fruit portion you use veg.
Absolutely!
Hi Katie! As I was making this I noticed you mentioned beans, but nothing in the recipe… can you clarify??
It was delicious though!
Right, so if you are on the weight loss plan, you count the quinoa as your protein and you don’t get any beans. But if you are on maintenance, you can count the quinoa as your grain and have beans as your protein. Does that make sense?
Soooo delicious! Thanks for the recipe!!! I just wish I could add cheese. 🙂
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Yummmmmeeeee! Just finished eating it – I forgot to take a picture! I grated some vegan cheese over it. Super easy and love that it’s all in one pot for easy peasy clean up. Thanks Katie! xo
Yay!! Glad you enjoyed it! I looove easy cleanup!
Looks like a great recipe! I’ve been trying to find ways to make quinoa taste good;) If I were to make this and save it for another day, how long do you think it would stay good in the fridge?
Great question! It keeps well for 3 or 4 days, it also freezes well.
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