Plant-Based Mexican Quinoa

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 25

Servings:

Calories: 559kcal

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.

Love Our Recipes? Become a Supporting Member!plantbasedcookingshow.com/membership

Equipment

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.

Scan To Watch The Video!

Nutrition