Description
This one pot quinoa bowl is a bold, Mexican-inspired vegan dinner made with black beans, corn, and smoky spices. Everything cooks in one skillet for an easy, protein-packed meal ready in 40 minutes.
Ingredients
2 tablespoons avocado oil
1 small red onion, diced
1 large poblano pepper, diced (or green bell pepper)
4 garlic cloves, minced
2½ teaspoons chili powder
1½ teaspoons ground cumin
1 teaspoon smoked paprika
1 can (14.5 oz) fire-roasted diced tomatoes
2½ cups low-sodium vegetable broth
1½ cups uncooked quinoa, rinsed
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels
1 teaspoon sea salt
½ cup chopped fresh cilantro
Juice of 1 lime
1 ripe avocado, sliced or cubed
Instructions
1. In a large skillet over medium heat, warm the oil until shimmering.
2. Add diced onion and poblano pepper. Cook for 4–6 minutes until softened.
3. Stir in minced garlic and cook for about 30 seconds until fragrant.
4. Add chili powder, cumin, and smoked paprika. Stir and cook for another 30 seconds.
5. Pour in the fire-roasted tomatoes and simmer for 2–4 minutes.
6. Stir in quinoa, vegetable broth, black beans, corn, and sea salt.
7. Cover and bring to a strong simmer, then reduce heat and cook for 20–25 minutes until quinoa is tender and liquid is absorbed.
8. Remove from heat, fluff with a fork, and stir in cilantro and lime juice.
9. Taste and adjust seasoning. Serve warm topped with avocado.
Notes
Rinse quinoa before cooking if not pre-rinsed.
Add jalapeño for extra heat.
Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: One-Pot & Easy Meals
- Method: Stovetop sauté and simmer
- Cuisine: Mexican-inspired