Plant-Based Mexican Quinoa
If you’re looking for a fast, satisfying dinner that doesn’t skimp on flavor, this one-pot Mexican Quinoa has you covered. It’s loaded with hearty plant-based ingredients like quinoa, black beans, corn, and salsa, all simmered together with smoky spices for a bold, comforting meal that comes together with minimal effort. Just toss everything in a pot, let it cook, and you’re done, no oil, no fuss, and barely any cleanup. To make it even better, there’s a simple homemade “sour cream” made from blended seeds or nuts, lemon juice, miso, and vinegar that adds a creamy, tangy finish. It’s gluten-free, packed with protein and fiber, and perfect for leftovers. Whether you’re meal prepping or feeding the whole family, this is the kind of recipe you’ll want on repeat.
Ingredients
- 1 onion diced
- 3 cloves garlic minced
- 2 cups cabbage chopped
- 1 tsp cumin
- 1 tsp smoked paprika
- 1 tsp paprika
- 1 tsp oregano
- 1 cup quinoa uncooked, rinsed
- 1 14 ounce can black beans drained and rinsed
- 1 cup fire roasted corn frozen, or regular corn
- 1 ½ cups salsa of your choice, preferably without added sugar
- 1 tbsp tamari low sodium
- 2 ½ cups vegetable broth low sodium
"Sour Cream"
- ½ cup almonds or cashews, sunflower seeds, hemp seeds
- 1 tbsp lemon juice
- 1 tbsp white wine vinegar or apple cider vinegar
- 1 tsp dark miso paste or light
- 4 tbsp water or a bit more if necessary
- ½ tsp cracked pepper
Garnish
- 1 tbsp cilantro chopped
- 3 slices jalapeño fresh
- 3 slices avocado
Instructions
- Sauté the onions for a few minutes.
- Add the cabbage and garlic and cook for 5 minutes on medium high.
- Add remaining ingredients, stir, cover and cook for 10 minutes.
- Take off the lid, stir and place lid back on to cook for another 10 minutes or until the quinoa is soft.
- Garnish with fresh cut cilantro, "sour cream" and avocado slices and jalepeño slices if you want to add a little heat.
"Sour Cream"
- Add all ingredients to a blender and blend until smooth.
- Store in an airtight container in the fridge for up to a week.
Nutrition
Calories: 559kcalCarbohydrates: 67gProtein: 17gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.003gSodium: 986mgPotassium: 1574mgFiber: 19gSugar: 12gVitamin A: 2015IUVitamin C: 112mgCalcium: 161mgIron: 5mg
Always looking for ways to enjoy more beans! This looks delicious!
Same here. Beans are the most important source of protein for me, so learning how to prepare them to be lip-smacking is very helpful!
This is exactly what I was hoping for…You are using a “cultural grain” and showing us how to use it and even where to get it! This helps everyone including those who can’t use traditional grains to be a GOOD COOK. I am a happy viewer, subscriber, and supporter!
Jill, you are just the best! This recipe is delicious!
I also want to say that I love your weekly show! I sppreciate that you don’t flood our inboxes with a bunch of mail, so therefore, every show is special. Another thing I really am thankful for is your presentation–you get the job done and in minimal time. Thank you!
I just made this and it was so easy and SO good! The sour cream is amazing, too…best I’ve found yet! Also thinking it would make a great wrap or topping for buckwheat toast for breakfast. Thanks for a great recipe!
P.S. having a piece of your chocolate turtle cake for dessert that my son made me for Mother’s Day…yummy!
I made this tonight and enjoyed it. Do you think it would freeze well?
I’m not completely sure but I think it would do ok
I made this last night for supper. My husband and I loved it and said this recipe is a keeper.
Thank you Jill, for so many amazing tasty recipes!
Instant hit