This Mexican quinoa salad recipe is great for meal prepping or for a side dish at your Mexican dinner party. It's a super easy vegan one pot recipe. This Mexican Quinoa is also healthy and full of vitamins and minerals from the vegetables, beans and quinoa.
I love to make a big batch of this mexican quinoa to have for easy lunches or side dish for tacos, baked fajita chimichangas, or any other mexican dish.
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Ingredients
Quinoa is a great source of plant based protein and fiber. Pairing it with sweet potato, peppers, black beans and tomatoes gives this dish even more vitamins and minerals.
- minced garlic
- quinoa
- vegetable broth
- black beans
- diced tomatoes
- corn
- chili powder
- cumin
- oregano
- sweet potato
- onion
- green pepper
See recipe card for quantities.
How to Make Mexican Quinoa Salad
I love that this quinoa salad recipe is so versatile - you can add or take out ingredients and it will still be delicious. I personally love sweet potato but if it's not your thing, feel free to skip it and save time by avoiding that extra roasting step.
- Step 1: Chop sweet potatoes then coat with olive oil and 1 teaspoon salt then roast for 20 minutes at 400 degrees.
- Step 2: While sweet potatoes are cooking, chop peppers and onion then saute with garlic in olive oil in a medium sized pot until slightly browned.
- Step 3: Add all ingredients to the pot and simmer for about 20 minutes until quinoa is fully cooked and sprouted. You can start this step before sweet potatoes are fully cooked and they can be added in later.
4. Step 4: This recipe is great for meal prepping because it reheats really well and you can even bag it and freeze for up to 2 months. Enjoy and let me know what you think below!
Hint: This recipe is great for meal prepping because it reheats really well and you can even bag it and freeze for up to 2 months.
Substitutions
This recipe is already vegan but its a super easy recipe to add to. I often add shredded cheese, guacamole, sour cream, and other veggies depending on what I have on hand.
Variations
I make this one pot mexican quinoa pretty mild because I have kids but if you wanted to try something different here is what I would add.
- Spicy - add diced jalapenos to the bell pepper mix before cooking and add ½ teaspoon of chili powder while simmering.
- Deluxe - add guacamole, sour cream, shredded cheddar cheese, and grilled chicken
- Kid friendly - keep it mild and use their favorite veggies
Equipment
Shop my favorite kitchen essentials and meal prep containers on my Target storefront. This recipe is perfect for meal prepping and eating healthy.
Storage
Store in the refrigerator for up to a week (if no meat is added). If you add chicken or beef I would limit that to 4 days in the refrigerator.
If you freeze your mexican quinoa in freezer safe containers then it will keep for up to 3 months.
Top Tip
Make sure your quinoa has cooked all the way by seeing if it has "popped" or blossomed. You can tell if quinoa is done cooking by whether you see a little curly-q and the grain looks more translucent.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Mexican Quinoa Salad
Ingredients
- 1 tablespoon olive oil
- 2 cloves minced garlic
- 1 cup quinoa rinsed
- 1 cup vegetable broth
- 15 ounce can of black beans rinsed and drained
- 15 ounce can diced tomatoes
- 1 can corn
- 1 teaspoon chili powder
- 1 tablespoon cumin
- 1 teaspoon oregano
- 1 sweet potato diced
- 1 onion diced
- 1 green pepper diced
Instructions
- Chop sweet potato and roast on a sheet pan with 1 tablespoon of olive oil and ½ teaspoon salt at 400 degrees for 20 minutes, flipping halfway through.
- Dice green pepper, onion, and garlic.
- Saute garlic, onion, and green pepper in the olive oil in a medium sized pot until slightly browned.
- Add all other ingredients to the pot and simmer for about 20-30 minutes until quinoa is fully cooked. Add in the roasted sweet potato when it's done in the oven.
- This recipe is great for meal prepping because it reheats really well and you can even bag it and freeze for up to 2 months. Enjoy and let me know what you think below!
Elizabeth says
Yum! So tasty