This One Pot Quinoa Recipe is High protein and is perfect for Vegetarian and Vegan Meals. This one pot recipe made with quinoa and beans is not only filling but also tastes delicious. Make a big batch of this one pot meal and enjoy it through out the week. This quinoa recipe makes a perfect lunch or dinner. Enjoy!
💬 Let me know in the comments below if you like my one pot Quinoa and beans recipe. Is there another quinoa recipe you'd like to see me prepare?
▶️ QUINOA RECIPE INGREDIENTS: (4 servings approx.)
1 Cup / 190g Quinoa (Thoroughly washed and soaked)
2 Cups / 1 Can (398ml Can) Cooked Black Beans (drained/rinsed)
3 Tablespoon Olive Oil
1 +1/2 Cup / 200g Onion - chopped
1+1/2 Cup / 200g Red Bell Pepper - chopped into small pieces
2 Tablespoon Garlic - finely chopped
1+1/2 Cup / 350ml Passata / Tomato Puree / Strained Tomatoes
1 Teaspoon Dry Oregano
1 Teaspoon Ground Cumin
2 Teaspoon Paprika (NOT SMOKED)
1/2 Tsp Ground Black Pepper
1/4 Teaspoon Cayenne Pepper or to taste (optional)
1+1/2 Cups / 210g Frozen Corn kernels (you can use fresh corn)
1+1/4 Cup / 300ml Vegetable Broth (Low Sodium)
Add Salt to Taste (I have added total 1+1/4 Tsp of Pink Himalayan Salt. Please note I have used low sodium broth and beans)
Garnish:
1 cup / 75g Green Onion - chopped
1/2 to 3/4 cup / 20 to 30g Cilantro (Coriander leaves) or to taste - chopped
Lime or Lemon juice to taste (1/2 to 3/4 Tablespoon - Taste the quinoa first before adding the lime juice and add accordingly or only if needed)
Drizzle of extra virgin Olive oil (I added 1 tablespoon of organic cold pressed olive oil)
▶️ METHOD:
Thoroughly wash the quinoa - a few times until the water runs clear (this will get rid of any impurities/bitterness and will give quinoa a clean taste). Then soak for 30 minutes.
👉 After 30 minutes drain the water from quinoa and let it sit in the strainer to get rid of any excess water.
Also, drain 2 cups or 1 can (398ml) of cooked black beans and allow it to sit in the strainer to drain any excess water.
(Use a Wider Pot to cook this dish, the quinoa will cook more evenly without getting mushy).
To a heated pot add olive oil, onion, red bell pepper, 1/4 teaspoon salt and fry on medium to medium-high heat until the onions and peppers start to brown. Adding salt to onion/peppers will release it's moisture and help it cook faster, so don’t skip this step. Once the onion and peppers start to brown, add chopped garlic. Fry for about 1 to 2 minutes or until fragrant. Add the spices - oregano, ground cumin, black pepper, paprika, cayenne pepper and fry for 1 to 2 minutes on low to medium-low heat.
Add the passata/tomato puree and cook on medium heat to get rid of the excess moisture of the tomato pure and until the puree turns thick. It will take about 4 minutes or so. Add the soaked/strained quinoa, cooked black beans, frozen corn, salt, vegetable broth and mix well. Bring to a vigorous boil. Stir in between so that the quinoa does not stick to the bottom of the pan. Cover and cook on LOW heat for about 15 minutes or until the quinoa is cooked (but not mushy).
Uncover and turn off the heat. Garnish with chopped green onion, cilantro, lime juice, drizzle of olive oil. Mix very gently because quinoa is very soft at this point and over mixing can cause the quinoa to get mushy.
(NOTE: taste the quinoa before adding lime juice and then add lime juice accordingly or if you think it's needed)
Serve hot. This recipe is perfect for meal planning and can be stored in the refrigerator for 3 to 4 days.
▶️ IMPORTANT TIPS:
👉 Use a Wider Pot to cook this dish, so that the quinoa can cook more evenly without getting mushy
👉 Thoroughly wash the quinoa a few times until the water runs clear, this will get rid of any impurities/bitterness and will give quinoa a clean taste
👉 Cooking time depends on several factors - type of cooking pot, type of stove, moisture content of the ingredients etc. so use your judgement and adjust accordingly
👉 Adding salt to onion/peppers while frying it, will release it's moisture and help it cook faster, so don’t skip this step
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