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Mexican Quinoa One Pot (Vegan)


Sunflower Oil - 1 tablespoon
Garlic - 2 cloves, minced
Yellow Onion - 1 medium
Quinoa - 1 cup
Bouillon - 2 tablespoons
Black beans -  430g when cooked, drained and rinsed
Chopped tomatoes - 1 can
Sweetcorn - 1 tin
Chilli Ground - 1 teaspoon
Ground Cumin - 1/2 teaspoon
Salt - To taste
Pepper - To taste



Heat sunflower oil in a large skillet over medium high heat. Add onion, garlic and cook, stirring frequently, until fragrant, about 1 minute.

Stir in quinoa, the bouillon with 1 cup of water, black beans, chopped tomatoes, corn, chili powder and cumin and season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes.



Picture & Recipe inspired by DamnDelicious

  • 1 avocado, halved, seeded, peeled and diced
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro leaves

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