One-Pot Mexican Quinoa

We made One Pot Mexican Quinoa for dinner last night and fell in love!!  This is one of the best recipes we have tried in a long time so I felt I had to share it here.   Our dinner conversation sounded something like “Omg this is so good”… “This is literally so good”  “I love this” (very intellectually stimulating….ha).  Needless to say I high recommend it!

This vegan recipe is protein-packed with quinoa and black beans and super easy to make.  This is something I can totally see myself making a large batch of on Sundays to take for lunches during the week.

One Pan Mexican Quinoa + Cashew Sour Cream

Print Recipe Pin Recipe

Ingredients

  

For the Quinoa:

• 1 tsp Olive Oil
• 2 Cloves Garlic minced
• 1 Stalk Celery diced
• 1 Small Carrot diced
• 2 Spring Onions chopped
• 4 Jalapeños seeded and finely chopped
• 1 1/4 cup Uncooked Quinoa rinsed well and drained
• 1 1/4 cups Vegetable broth
• 1 15 oz Can Black Beans, drained and rinsed
• 1 14.5 oz Can Diced Tomatoes, with juice
• 1 cup Frozen Corn
• 1 1/2 tsp Cumin
• 1 tsp Cayenne
• 2 tsp Sugar
• 1/2 tsp Kosher salt
• 1/3 cup Chopped fresh cilantro
• 1 Avocado peeled and cubed
• 1 cup Baby Spinach
• Juice of 1 Lime
• 2 tsp curry powder
• 2 tsp chilli powder

For Homemade Cashew Sour Cream:

• 1 cup Raw Cashews soaked overnight in water and then drained
• 1 tbsp Apple Cider Vinegar
• Juice of 1 Lemon
• 1/4 tsp salt
• 1/2 tsp Nutritional Yeast
• 1/3 – 1/2 cup Water depending on how thick you want it to be

Instructions

 

For Quinoa:

• Heat the oil in a medium saucepan over medium-high heat. Add the garlic, celery, carrot, spring onion and jalapeños and sauté for about 1 minute, until fragrant.
• Stir in the quinoa, broth, beans, tomatoes, corn, cumin, cayenne, sugar and add approx.  2 tsp curry powder, 2 tsp chilli powder,1 1/2 tsp cumin and a little more cayenne, mix in chopped green onions before serving.. Bring to a boil, then reduce heat to a simmer.
• Cover and let cook for 20-25 minutes, until the liquid is fully absorbed. Remove from heat, stir in cilantro, avocado, spinach and lime juice. Season to taste. Top with cashew sour cream and oven-crisped tortilla strips.

For Cashew Sour Cream:

• Combine ingredients in a blender and blend till very smooth. Keep in air tight container in the fridge for up to 1 week.

Notes

We omitted the carrots (because we didn’t have any on hand) and rinsed the diced tomatoes (using 1/2 cup vegetable broth and  1/2 cup water instead of the tomato juices).

Hope you are having a great weekend 🙂