Last Updated on April 13, 2022
A one pot Vegan Mexican Quinoa Dish that is loaded with flavor and ready to eat in 30 minutes!
It makes for a wonderful side dish, a main dish, or a great as a filling for those burritos and tacos.
How to prepare your Quinoa
The most important part of making this dish taste spectacular is making sure you prep the quinoa before you cook it.
You must rinse the quinoa long enough to remove the bitter protective coating of the seed.
If you do not you will notice a bitter taste to your quinoa.
I personally like to soak my quinoa for about an hour in warm water before rinsing.
It will help the seeds open just a bit before rinsing.
After soaking, I rinse in a mesh strainer for almost 10 minutes, your water should start to become clear.
This may be a little longer than is really needed, but I want to make sure that bitterness is gone.
Once done rinsing, put into a sauce pan.
Cooking the quinoa is the easy part, and in this recipe put everything in the pot together and cook until it is done.
This dish is a simple, filling, easy to throw together in one pot meal.
Vegan Mexican Quinoa Dish
Ingredients
1 Cup cleaned Quinoa
1 28 oz. Can of Diced Tomatoes
1 Cup chopped Mixed Color Bell Peppers
1/2 Tbsp Onion Powder or 1/2 a chopped Fresh Onion
1 1/2 Tbsp Minced Garlic
1 15 oz. Can Black Beans
1 Cup or 1 15 oz. Can of Corn, drained.
1/3 Cup sliced Black Olives
1 1/2 Cups Water
1 Tbsp Olive Oil
Salt and Pepper to taste.
Fresh Cilantro and sliced Avocado to garnish.
Instructions
Clean and dice a multi color mix of sweet bell peppers of your choice. I used a mix of orange, yellow, and red peppers.
If using fresh onion, clean and dice one half of it.
Onion 
Saute the diced peppers and onions in a medium sized sauce pan with olive oil for about 5 minutes. If you are using onion powder instead, that will be added later.
Drain and rinse the black beans, then add to the pot.
If using canned corn, drain before adding to the pot.
Next add the quinoa, 1 1/2 cups water, canned tomatoes, onion powder (if not using fresh onion), garlic, corn, black olives, salt and pepper.
Place the sauce pan on medium high heat and bring to boil.
Once it is at a boil, turn down heat to medium low and cover.
Let simmer for 1/2 hour.
You will notice the liquid has evaporated and the dish should be nice and thick, if there is still too much liquid, continue cooking to reduce the liquid.
Remove from heat and serve while hot.
Compliment the dish, by serving with some sliced avocado, cilantro, a dollop of aioli, and tortilla chips!
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Vegan Mexican Quinoa Dish
Ingredients
- 1 Cup Quinoa Cleaned
- 1 1/2 Cup Water
- 1 28oz. Can Diced Tomatoes
- 1 Cup Mixed color Bell Peppers Diced.
- 1/2 Tbsp Onion Powder Or 1/2 of a fresh onion.
- 1 1/2 Tbsp Minced Garlic
- 1 15oz. Can Black Beans
- 1 Cup Corn Or 1 15oz. Can of Corn, drained.
- 1/3 Cup Black Olives Sliced.
- 1 Tbsp Olive Oil
- Salt and Pepper to taste.
- Fresh Cilantro to Garnish.
- Sliced Avocado to Garnish
Instructions
- Clean and dice a multi color mix of sweet bell peppers of your choice. I used a mix of orange, yellow, and red peppers.
- If using fresh onion, clean and dice a half of it.
- Saute the diced peppers and onions in a medium sized sauce pan with olive oil for about 5 minutes. If you are using onion powder instead, that will be added later.
- Drain and rinse the black beans, then add to the pot.
- If you are using the canned corn, drain before adding to the pot.
- Next add the quinoa, 1 1/2 cups water, canned tomatoes, onion powder (if not using fresh onion), garlic, corn, black olives, salt and pepper.
- Place the sauce pan on medium high heat and bring to boil.
- Once it is at a boil, turn down heat to medium low and cover.
- Let simmer for 1/2 hour.
- You will notice the liquid has evaporated and the dish should be nice and thick, if there is still too much liquid, continue cooking to reduce the liquid.
- Remove from heat and serve while hot.
- Compliment the dish, by serving with some sliced avocado, cilantro, a dollop of aioli, and tortilla chips!
