Mexican Quinoa

Mexican Black Bean Quinoa Easy One Pot Vegan Gluten Free

Mexican Quinoa: Instant Pot or Stove-Top Method

We discovered the benefits of quinoa in this week’s Tara’s Tuesday Tips including the powerful protein content, fiber, its ability to keep you full longer, and the diversity it provides when added to a flavorful recipe. This Mexican Quinoa gives you all of that and is made in one pot! Vegetarian and Easy!

We made this quinoa this year in honor of #tealpumpkinproject to help bring some attention to allergy awareness especially at Halloween time! Placing a teal pumpkin on your porch indicates that you will give out non-food treats safe for allergy sufferers.  I have a food dye allergy so trick-or-treating is not so safe for people like me but there are peanut allergies, gluten allergies, milk products and more.  So this year our porch pumpkin got a makeover …

#tealpumpkinproject

And so did our treats …

Teal Pumpkin #myvegetarianfamily

So, why not our pre-trick-or-treat dinner too?!?

Quinoa is vegan, nut-free, and gluten free! Perfect for any allergy sufferer!

One Pot, Vegan, Gluten Free, Healthy, Ready in under 30 minutes!

This quinoa dish combines the authentic Mexican flavors of cumin and jalapeno with vitamin-rich tomatoes, onions, and garlic.  To boost the protein and fiber content, we add in black beans.

The recipe walks you through the steps using your Instant Pot set or stove-top.  If starting with dry beans, they can be pre-cooked the night before or morning of.  If you only have a can and want to make this dish, do it! Don’t skip rinsing the quinoa … very important to remove the bitter flavor!!

Top this dish with corn salsa, guacamole, diced tomatoes or avocado or both! If not vegan, this works well as a casserole as well: after done cooking pour into a casserole dish, top with cheese and bake!

Leftovers? Great! Send them in the lunch boxes! Or make ahead on the weekend and reheat on a busy weeknight.

See!?!?! Being vegetarian can be easy …. without peculiar ingredients … with healthy options!


Did you try this recipe? What is your favorite topping? Leave a comment below.

You can always find me on Instagram @myvegetarianfamily OR subscribe to my weekly emails so you never miss a veggie thing!

Print Recipe
Mexican Black Bean Quinoa
Quinoa, black beans, tomatoes, onions, and spices come together giving you protein, fiber, vitamins, and lot of flavor. Included are instructions for Instant Pot or stove-top method.
Mexican Black Bean Quinoa Instant Pot or Stove Top Method
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Course Dinner
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 cup uncooked quinoa rinsed and drained
  • 2 cups cooked black beans or one 14.5 oz can drained
  • 2 tsp Olive or Avocado Oil
  • 1 tsp Salt
  • 1 cup Onion chopped
  • 3 cloves garlic minced
  • 1-2 Fresh Jalapenos diced, to taste
  • 1 tsp Cumin Powder
  • 1/2-1 tsp Red Chili Powder more makes it spicier, adjust to taste depending on your spice level desired, I used 1 tsp
  • 1 tsp Oregano
  • 1 tsp Ground Black Pepper
  • 1 cup Fresh Diced Tomatoes
  • 1 1/4 cup Vegetable Broth
Course Dinner
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
  • 1 cup uncooked quinoa rinsed and drained
  • 2 cups cooked black beans or one 14.5 oz can drained
  • 2 tsp Olive or Avocado Oil
  • 1 tsp Salt
  • 1 cup Onion chopped
  • 3 cloves garlic minced
  • 1-2 Fresh Jalapenos diced, to taste
  • 1 tsp Cumin Powder
  • 1/2-1 tsp Red Chili Powder more makes it spicier, adjust to taste depending on your spice level desired, I used 1 tsp
  • 1 tsp Oregano
  • 1 tsp Ground Black Pepper
  • 1 cup Fresh Diced Tomatoes
  • 1 1/4 cup Vegetable Broth
Mexican Black Bean Quinoa Instant Pot or Stove Top Method
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Rating: 0
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Instructions
Instant Pot Method
  1. See below for Stove Top Method. Set Instant Pot to 'Saute', add oil and onion, sprinkle onion with 1 tsp salt to prevent burning, saute for 5 minutes, add water in 1 tbsp increments if onions begin to stick
  2. Add garlic, saute an additional 1 minute
  3. Add Jalapeno and all dry spices, saute an additional 2 minutes
  4. Press 'Cancel' on the Instant Pot, add quinoa, tomatoes, and vegetable broth, mix
    Instant Pot Mexican Quinoa with Black Beans
  5. Place the lid on and lock the Instant Pot, Set the Valve to 'Seal', press 'Manual' and set time for 1 minute
  6. Once timer goes off, allow pressure to release naturally. After the Instant Pot timer says '15 minutes', release any steam and open the lid. Your quinoa is ready! Mix in the black beans, place the lid back on for 2 more minutes.
  7. Transfer to a serving bowl, top with salsa, avocado, salsa, cilantro, or any other Mexican topping you prefer. Place leftovers in an airtight container in the refrigerator for 7 days, reheat and enjoy!
Stove-Top Method
  1. Heat a large skillet over medium-high heat, once hot add oil and onion, sprinkle onion with salt to prevent burning, saute for 5 minutes, add water in 1 tbsp increments if onions begin to stick
  2. Add garlic, saute for an additional 1 minute
  3. Lower heat to medium, add Jalapeno and all dry spices, saute an additional 2 minutes
  4. Add quinoa, tomatoes, and vegetable broth, 1/2 cup water, mix thoroughly, cover, and cook on low for 20 minutes or until quinoa is thoroughly cooked
  5. Add beans, cover and cook an additional 3-5 minutes
  6. Transfer to a serving bowl, top with salsa, avocado, salsa, cilantro, or any other Mexican topping you prefer. Place leftovers in an airtight container in the refrigerator for 7 days, reheat and enjoy!
Recipe Notes

Optional add-ins:

  • Frozen corn, bell pepper, celery, zucchini, chipotle powder for a smoky flavor
  • If not vegan, can place in casserole dish, layer 1 1/2 cups shredded cheddar or Mexican blend cheese and bake in oven until cheese is melted, serve with tortilla chips

recipe adapted from jessicagavin.com

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