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4 from 1 vote

Mexican Quinoa and Beans Recipe

Easy one-pot Mexican quinoa and beans recipe with tomatoes, jalapenos, and green onions is a healthy and delicious oil-free vegan main dish that’s brimming with flavors and textures.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Mexican
Diet: Gluten Free, Vegan
Servings: 6
Calories: 236kcal
Author: Denise Perrault

Ingredients

  • 1 medium onion diced
  • 1-2 medium jalapenos diced, remove seeds and core to reduce spiciness.
  • 2 cloves garlic minced
  • 1 tablespoon oregano
  • 1 ½ cups tomatoes diced, about 3 medium fresh tomatoes
  • 1 cup quinoa rinsed, see note 1
  • 4 medium green onions sliced, white and green parts, see note 2
  • 1 ½ cups kidney beans 15-ounce/400-gram can rinsed and drained
  • 1 ½ cups black beans 15-ounce/400-gram can rinsed and drained
  • ½ cup cilantro chopped
  • 2 ½ cups vegetable broth
US Customary - Metric

Instructions

  • Heat a medium-sized pot over medium-high heat. Add the onions and jalapenos and cook them for 2-3 minutes until they start to soften.
  • Stir in the garlic and oregano. Stir around for 30 seconds.
  • Add the diced tomatoes. Stir them in and allow them to simmer for about 10 minutes until they start to break down. Use the back of a spoon to mash a few of the pieces.
  • Add the quinoa and green onions. Then, stir in the beans and cilantro. Add 2 ½ cups of broth, stirring the bottom of the pot to clear it.
  • Lower the heat to a slow simmer. At this point, you can cover the pot or leave the lid off. Simmer until the liquid is absorbed and the quinoa is tender, about 15 minutes.
  • Stir and add salt and black pepper if desired. Serve warm. Garnish with green parts of the green onions.

Video

Notes

  • Rinse quinoa before cooking, or use pre-rinsed quinoa.
  • Use the white parts and half the green parts of the onions for cooking. Save the rest of the green parts for a garnish.
  • If you substitute a can of tomatoes for fresh, reduce the vegetable broth to 2 cups. The liquid may take a few extra minutes to absorb.
  • Store leftovers in an airtight container in the refrigerator for 5 days. Freeze for 3 months.
  • Reheat in a pan with added water or vegetable broth. Or reheat in a steamer basket or microwave.

Nutrition

Calories: 236kcal | Carbohydrates: 44g | Protein: 12g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 590mg | Potassium: 686mg | Fiber: 10g | Sugar: 5g | Vitamin A: 575IU | Vitamin C: 13mg | Calcium: 86mg | Iron: 4mg