Hi guys, I know a lot of us associate quinoa with salads and sides, but today I’m making a one pot Mexican quinoa. This veggie dish uses quinoa in a more winter friendly way and makes a really quick and easy dinner. It’s loaded with vegetables and would be great for meal prep too.
Quinoa is now well known for its health benefits. It’s a good source of plant based protein, high fibre, contains a range of B vitamins and is gluten free too. Its origins are in the Andean mountains, a staple in Peruvian diets for years before we caught on and started growing it across Europe too. Although Peru and Bolivia still produce 97% of the world’s quinoa.
Traditional Peruvian recipes use quinoa more as an ingredient in soups and stews than a stand alone dish.
Clearly, you know that’s not how we’re making it today, but I thought it would be interesting to add a little food history before the recipe.
This dish combines traditional flavours you’d usually find in a Mexican dish, and you can make this however you want it. It makes a great meal alone, or you could bake it in some tortillas and make them enchilada style. This dish can be eaten hot or cold.
It’s really easy to adapt too and add in or switch out vegetables depending on your preferences.
This recipe is vegan, gluten free, dairy free, soy free and nut free.
Prep time: 10 minutes
Cook time: 35 minutes
- 1 red onion, finely chopped
- 2 cloves garlic, chopped
- 1 large carrot, roughly chopped
- A red pepper, roughly chopped
- 150g chestnut mushrooms, roughly chopped
- 100g baby corn, roughly chopped
- 1tbsp smoked paprika
- ½ tbsp ground cumin
- 100g quinoa
- 2tbsp tomato paste
- 300ml vegetable stock
- In a large saucepan, add onion and garlic with a splash of water and cook on a medium heat for 4-5 minutes until onion starts to become tender.
- Add spices and cook for another minute. Then add a small amount of vegetable stock, just enough to cover the bottom of the pan. Proceed to add all of the remaining vegetables, stir to combine and cook for a further 2-3 minutes.
- Then add the dry quinoa to the pan, stir constantly for about a minute. Now add the remaining stock and the tomato paste. Stir to combine.
- Reduce the heat to a low simmer and place the lid on the pan. Leave to cook for 25 minutes, until quinoa has cooked. Check and stir occasionally, adding more hot water if necessary.
Serve and enjoy!
How do you like to eat your quinoa? Are you on board with something like this or are you strictly a salad kind of person? And what did you think about the introduction to quinoa at the beginning? Is that something you’d like me to do more of? Let me know your thoughts!
Until next time,
To see my previous dinner recipes, click here.