Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Vegan Mexican Quinoa Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 291 reviews

This Vegan Mexican Quinoa is a flavorful, protein-packed dish perfect for a wholesome meal. Combining quinoa with black beans, corn, and a zesty blend of spices and salsa, this recipe is not only vegan but also easy to prepare using just one pot. Topped with vegan cheese and optional fresh garnishes like avocado and lime, it’s a vibrant and satisfying dish inspired by Mexican flavors that can be served in bowls, burritos, or taco shells.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 tablespoon olive oil, or any cooking oil you choose
  • 1 medium onion (about 1 cup), peeled and diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 2 teaspoons taco seasoning
  • 1/4 teaspoon red pepper flakes (optional for spice)
  • 1 1/2 cups (1 can) black beans, drained and rinsed, or any beans of choice
  • 1 1/2 cups frozen corn
  • 2 cups salsa (1 – 16 oz jar)
  • 1 1/2 cups quinoa, washed thoroughly
  • 3 cups water, or vegetable broth
  • 1 cup vegan cheese

Optional Add-ins

  • 1 medium avocado, sliced
  • 2 limes, cut into wedges
  • 1/4 cup fresh cilantro
  • Vegan sour cream (for serving)
  • Mexican pickled onions (for serving)
  • Garlic cilantro sauce (for serving)

Instructions

  1. Sauté Onion: Peel and dice a medium-sized onion, then heat 1 tablespoon of olive oil or cooking oil in a large skillet or medium pot over low heat. Add the onion and sauté for about 5 minutes until it becomes translucent and fragrant.
  2. Add Garlic and Spices: Mince 3 cloves of garlic and add it to the pot. Sprinkle in 1 teaspoon ground cumin, 1 teaspoon salt, 2 teaspoons taco seasoning, and 1/4 teaspoon red pepper flakes if using. Continue to sauté everything together for another 3 minutes to allow the spices to bloom.
  3. Add Beans and Corn: Add 1 can of drained and rinsed black beans and 1 1/2 cups frozen corn to the pot. Stir to combine with the sautéed onions and spices.
  4. Prepare Quinoa and Add Liquids: Rinse 1 1/2 cups quinoa under cold water until the water runs clear to remove bitterness. Add the quinoa to the pot along with a 16 oz jar of salsa and 3 cups of water or vegetable broth. Stir gently to combine.
  5. Cook Quinoa Mixture: Bring the mixture to a low boil over medium heat. Once boiling, cover the pot and reduce heat to medium-low. Let it cook covered for 10 minutes.
  6. Stir and Continue Cooking: After 10 minutes, give the mixture a good stir, re-cover the pot and cook for another 10 minutes until the quinoa is tender and liquid absorbed.
  7. Add Vegan Cheese and Melt: Stir the quinoa mixture one last time, then sprinkle about 1 cup of vegan cheese evenly on top. Cover the pot and allow the cheese to melt for about 5 minutes with the residual heat.
  8. Serve: Serve your Vegan Mexican Quinoa warm in bowls, inside burritos, or taco shells. Garnish as desired with sliced avocado, lime wedges, fresh cilantro, vegan sour cream, Mexican pickled onions, and garlic cilantro sauce for extra flavor and freshness.

Notes

  • If you opt not to add the salsa, compensate by adding an additional 1/4 cup of water to maintain the correct moisture level.
  • If using vegetable broth in place of water, reduce the salt amount to 1/2 teaspoon to prevent over-salting.
  • Feel free to add other vegetables or your favorite add-ins; just keep the ratio of liquid to quinoa consistent.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegan

Find it online: https://flavorhug.com/vegan-mexican-quinoa-recipe/