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The One-Pot Mexican Quinoa & Veggie Bowl is a vibrant and nutritious dish that perfectly marries the flavors of Mexico with the wholesome goodness of quinoa. This dish not only showcases an array of colorful vegetables but also provides a hearty meal that is packed with nutrients. It's an ideal choice for those looking to enjoy a delicious and health-conscious meal without the fuss of multiple pots and pans.

One-Pot Mexican Quinoa and Veggie Bowl

Discover the One-Pot Mexican Quinoa & Veggie Bowl, a vibrant, easy weeknight dinner perfect for summer cookouts! Packed with colorful vegetables and wholesome quinoa, this dish is not just nutritious but also incredibly comforting and quick to prepare. With minimal cleanup, it's ideal for busy nights when you crave something delicious yet healthy. Try it tonight and bring a taste of Mexico to your table—it's sure to become a family favorite! Save this for later!
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Ingredients
  

1 cup quinoa, rinsed and drained

1 tablespoon olive oil

1 medium onion, diced

2 cloves garlic, minced

1 bell pepper (any color), diced

1 medium zucchini, diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) corn, rinsed and drained

1 can (14 oz) diced tomatoes with green chilies

2 cups vegetable broth

1 tablespoon chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

1 avocado, diced (for topping)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Heat the Oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté for about 3-4 minutes, or until translucent.

    Add Garlic and Veggies: Stir in the minced garlic and cook for an additional 30 seconds, then add the diced bell pepper and zucchini. Sauté for 5 more minutes, until the vegetables are slightly softened.

      Mix Dry Ingredients: With the vegetables tender, sprinkle in the chili powder, cumin, smoked paprika, salt, and pepper. Stir well to combine the spices with the veggies, letting them cook for 1-2 minutes to bloom the flavors.

        Combine Quinoa and Liquids: Add the rinsed quinoa, black beans, corn, diced tomatoes (with their juices), and vegetable broth to the pot. Stir everything together until well mixed.

          Bring to a Boil: Increase the heat to high and bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for about 20 minutes, or until the quinoa is fluffy and has absorbed most of the liquid.

            Fluff and Serve: After 20 minutes, remove the pot from the heat. Let it sit covered for an additional 5 minutes before uncovering. Fluff the quinoa mixture gently with a fork.

              Garnish: Serve the quinoa bowl warm, topped with diced avocado, chopped cilantro, and a squeeze of fresh lime juice.

                Enjoy: This delicious one-pot meal can be served on its own or alongside tortilla chips for a delightful crunch!

                  Prep Time, Total Time, Servings: 10 minutes | 35 minutes | 4 servings