Spicy one pot Mexican quinoa- easy, flavorful, veggie packed and made in just one pot. It's quick and requires very less effort- perfect for busy weekdays. It tastes amazing just on it's own and tastes even better topped with this Mango salsa and great as lunch/dinner for 2 people. It's also vegan and gluten-free and has amazing flavor from the use of garlic powder, onion powder, cumin powder and jalapenos. You can pair this recipe with Mango chili lemonade, Ultimate loaded nachos or this Mexican grilled pineapple salad if you want to go for a complete Mexican theme.
It's high in protein and low in calorie so it's very healthy and you can easily incorporate it in your everyday diet. You can add pretty much add any vegetable you have in fridge like cauliflower, cabbage, corn, carrots, capsicum, baby-corn, broccoli, bell peppers.
Let's talk a bit about quinoa. Native to South America, this grain like seed is high in protein, gluten-free and easy to digest. It has been recognized by the United Nations as a super-crop for its health benefits: packed with dietary fiber, phosphorus, magnesium and iron. Quinoa is easy to prepare, fluffs really well and has a nutty texture so it's a very good substitute for rice, broken wheat and couscous. Cooking it is very easy- it needs to be soaked, rinsed and then cooked in double the quantity of water until thread comes out and then covered with a lid to be fluffed later with fork.
This quarantine has really been about easy and healthy quick meals. There's so many new recipes I have shared off late. Just very recently I shared Barbecue broccoli and chickpea quinoa bowl with mango salsa which is a great mix of sweet. tangy and spicy flavors. You should also try Quinoa burrito bowl with jalapeno ranch too which tastes fresh and super delicious.
Here's the easy recipe of this Spicy one pot Mexican quinoa --->>>
Type: Main course
Serving: 2-3 people
1 cup raw quinoa
2 Tsp extra virgin olive oil
4-5 garlic cloves - chopped
1 large onion- finely chopped
1 capsicum - finely chopped
1 large carrot- finely chopped
1 tsp each of onion powder and garlic powder (Add 1 tsp mustard sauce if you don't have either)
1 tsp Mexican /Taco seasoning (can skip it)
1 tsp cumin powder
2 Tbsp ketchup
2 tsp oregano
1 tsp chili flakes
1 cup tomato puree
7-8 jalapeno slices- chopped
Salt to taste
2 cups water
Soak quinoa for 30 minutes and then rinse properly twice under water.
Start by sauteing garlic and onion in olive oil in a large pot/deep dish pan.
Once onion is slightly golden, add capsicum and carrot. Season with salt and cook covered for 5 mins on medium heat.
Next add onion powder, garlic powder, cumin powder, Mexican seasoning, oregano, chili flakes and ketchup and mix properly.
Now add tomato puree and season it. Cook till most of the water is evaporated and then add rinsed quinoa, season again and mix everything together.
Now add 2 cups of water/veg stock and cook covered till all the water has been soaked and quinoa germinates and looks cooked.
After that turn off gas and let the lid be covered for another 15 mins.
Then fluff and garnish with fresh coriander and serve hot.
If you give this recipe a go, don't forget to take a picture and tag #fascinatingfoodworld on Instagram.
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