Another one pot protein packed quinoa recipe in the way of this One Pot Mexican Inspired Quinoa with black beans and sweetcorn. It also happens to be vegan and gluten free and because it cooks so quickly it is great for busy nights too.
This is the second to last quinoa post that I am working on, I guess I am trying to prove that quinoa doesn’t have to be bland.
The ingredient list is made up of ingredients that you already probably have in your pantry. Some of which are:
- quinoa (obvs)
- black beans
- lime juice
- vegetable stock
- salt and pepper
You can make quinoa in a pressure cooker. I have both the Ninja Foodi which Nutri Ninja very kindly sent to me and the Instant Pot.
The best thing about using them is that it is a hands off way to cook. Time wise there is very little time difference between stove and pressure cooker here. When I make it in my pressure cooker, I add a cup of quinoa and a cup of stock to the pressure cooker, put on the lid, make sure the valve is in the sealing position (the number of times I have forgotten to check this is unreal) and I set it to 1 minute on high pressure. Then let the pressure release naturally for 10 minutes. So its 11 isa minutes in total and on the stove it can be between 12 – 15 minutes.
By the way, this makes the perfect weeknight meal when you’re craving something quick and healthy. Yep you don’t need anything to go with it, maybe a chopped avocado. You can add something extra if you like, like a 5 bean chilli or something similar but it isn’t necessary. Oh and leftovers keep well in the fridge.
I hope you enjoy this one pot mexican inspired quinoa recipe as much as we do.
One Pot Mexican Inspired Quinoa
One Pot Mexican Inspired Quinoa with black beans and sweetcorn. It also happens to be vegan and gluten free and because it cooks so quickly it is great for busy nights too.
- 1 tbsp Oil
- 1/2 Red Onion diced
- 2 cloves Garlic sliced finely or crushed
- 1 Jalapeno sliced finely
- 170 g Quinoa
- 450 ml Veg Stock
- 425g tin Black Beans drained
- 150 g Sweet Corn
- 200 g Tinned Tomatoes pureed
- 1 tsp Chilli Powder
- 1 tsp Cumin Powder
- 1/2 tsp Smoked Paprika
- Salt and Pepper to taste
- Lime Juice
Heat the oil in a large pot over a medium high heat. Add the onion and cook for 5 minutes until light golden. Stir in the garlic and jalapeno, and cook for a minute, stirring frequently.
Stir in the quinoa, vegetable stock, beans, tomatoes, corn, chill powder, cumin and smoked paprika.
Season to taste and bring to the boil. Reduce the heat and cover. Simmer for 17 - 20 minutes.
Serve with a squeeze of lime juice and a little coriander.