This vegan Mexican Quinoa casserole is a one-pot dinner, ready in less than 30 minutes! Healthy and flavourful dinner that brings all the Mexican flavours to your home.
What’s in our Mexican Quinoa Dinner?
It’s the kind of dinner that is made with all the ingredients in your pantry:
- Quinoa: you can use white or brown quinoa. We like using tricolour quinoa for a colourful dish.
- Broth: we cook it on low eat with vegetable broth. You can also use chicken broth if you’re not vegan.
- Canned tomatoes
- Finely diced onion: we cook it in olive oil before adding quinoa.
- Garlic: basic ingredient
- Black beans: they’re protein-packed. Make sure you drain them from the can to remove any excess of liquid.
- Corn: we add it at the end to get a crunchy corn.
- Mexican spices: chili powder, paprika, onion powder and cumin.
What Toppings to Put on our Mexican Quinoa?
This is the fun part. It can really bring the dish to the next level!
- Avocado or guacamole: a Mexican favourite of mine!
- Cheese (if you’re not vegan): shredded cheddar or feta will go well.
- Fresh coriander
- Green onion
- Salsa
- Limes
- Tortilla chips
- Spicy sauce (I like Valentina LINK)
Freezer-friendly
Quinoa freezes really well. You can easily freeze this Mexican quinoa dinner. Just transfer it into an airtight container. Make sure you don’t put the toppings on. Freeze up to 3 months.
Love Mexican food? Discover other recipes :
Mexican Quinoa Casserole, Ready in Under 30 Minutes
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minutesThis vegan Mexican Quinoa casserole is a one-pot dinner, ready in less than 30 minutes! Healthy and flavourful dinner that brings all the Mexican flavours to your home.
Ingredients
Vegetable broth: 2 1/4 cups (or water)
Quinoa: 1 1/2 cups of tricolour quinoa (or white)
Olive oil: 1 tbsp
Onion: 1 diced yellow onion
Canned tomatoes: 1 can of 796ml (28oz)
Black beans: 1 can of 540ml (19oz)
Corn: 1 can of 341ml (12oz)
Garlic: 1 clove, minced
Chili powder: 2 tsp
Paprika : 1 tsp
Onion powder : 1 tsp
Cumin : 1/2 tsp
Instructions
- In a big pot over medium heat, add olive oil and sauté the onion for 2-3 minutes.
- Add garlic, spices (chili powder, paprika, onion powder, cumin) and quinoa. Stir well and cook for 1 minute.
- Add diced tomatoes and vegetable broth. Season well and bring to a boil. Reduce heat and let it simmer for 15-18 minutes on low heat.
- Add corn and black beans. Season well and add water if needed.
- Serve it with your favorite toppings.
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