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.
- 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:
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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
- 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
- avocado, diced
- fresh lime wedges
- 2 tbsp salsa
- 2 tbsp fresh cilantro leaves, chopped
- 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.
- 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.