One-Pot Southwest Quinoa
Two of the most common complaints that I hear about eating plant-based food are:
But, I need protein...
I don't have time to cook
To those people I say: this recipe is for you!
It doesn't get much easier than a one-pot recipe. Dice a few veggies and throw everything in a pot – no need to even cook the quinoa in advance. If you have a slow cooker or instant pot, this becomes even easier (see notes in instructions).
This recipe is super filling and packed with flavor. Quinoa and beans mean lots of plant-based protein and fire-roasted tomatoes and sweet yellow corn and add smokey sweetness. Spices like chili powder, cumin and smoked paprika add a touch of heat that compliments the freshness of the lime and cilantro.
Prep Time: 10 minutes
Cook Time: 30 minutes to 6 hours (depending on method)
Total Time: 40 minutes to 6 hours
Servings: 4
Ingredients:
- 1 tablespoon olive oil
- 2 cloves garlic, de-seeded and minced
- ½ yellow onion, chopped
- 1 jalapeño, minced
- 1 cup quinoa, rinsed
- 1 cup vegetable broth (store-bought or homemade)
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5 oz) can fire-roasted diced tomatoes, drained (regular diced tomatoes are okay too)
- 1 cup corn (fresh, frozen or canned)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ tsp smoked paprika
- Salt and pepper to taste
- ½ avocado, to top (optional)
- 2 tbsp. lime juice (about 1 lime)
- 2 tablespoons chopped fresh cilantro leaves (optional)
Directions:
1. Heat olive oil in a large skillet or pot over medium heat. Add garlic, onion and jalapeno. Stirring frequently, cook until fragrant and soft, about 5 minutes. If using an instant pot, do this on the sauté setting. If using a slow cooker, first sauté in a pan and then transfer.
2. Add the quinoa, vegetable broth, black beans, diced tomatoes, corn, chili powder, cumin and paprika to your pot and stir.
3. Bring to a gentle boil, then reduce heat to a simmer and cover. Simmer until quinoa is cooked through (about 25 minutes). If using an instant pot, use the "rice" function or manually cook on low for 12 minutes. If using a slow cooker, cook on low for 4-5 hours or high for 2-3 hours. Once the quinoa is done cooking (regardless of method), add in your lime juice and season with salt and pepper to taste.
4. Serve up your quinoa and top with freshly sliced avocado and cilantro if desired.* Store in an air-tight container in the refrigerator for up to a week or freeze for later use.
Tips and tricks:
*If you are storing leftovers, add the avocado just before you're ready to eat, rather than to the entire dish (otherwise it can go soft and brown).
