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One-Pot Rainbow Veggie Mexican Quinoa (Vegan, GF)

You can’t go wrong with Mexican flavors in meal prepped food.

This Mexican quinoa is one of the easiest dishes I’ve ever developed… and they’re all pretty easy.

It’s vegan, packed with protein and most importantly: packed with flavor.

I’ve never tried making a one-pot meal with quinoa, and I have to say it worked really well!

The quinoa soaked up all the veggie broth, then I simply added the rest of the veggies and spices. That’s it!

Of course, if you’re more comfortable cooking quinoa in a separate pot like normal, that works too.

To make this your own, switch up the chopped veggies, add cheese and/or meat if not vegan or switch out the quinoa for rice (or any other grain).

It’s up to you!

Let’s talk garnishes. The avocado, cilantro, chopped green onion and limes are ALL optional. Other fun ideas for garnishes: greek yogurt instead of sour cream, straight up guacamole and cheese or nutritional yeast would be great. Go nuts!

What you need to know about this Mexican quinoa:

  • You can keep it in the fridge for 4-5 days
  • I would make great taco or burrito filling
  • It reheats well in the microwave for about a minute or on the stove
  • This meal is probably okay in the freezer for 3-6 months, but I didn’t test it!
  • You can swap out the cherry tomatoes for 2 cups of chunky salsa, but simmer the mixture for longer so the quinoa can soak up the extra liquid from the salsa
  • You can switch out the black beans for grilled chicken, ground beef/turkey or another type of bean. Lentils would work too!

I hope you enjoy this flavorful meal and make it your own! If you end up using it for meal prep, don’t forget to take a picture and DM it to me on Instagram or use hashtag #workweeklunch!

Happy prepping ūüôā

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Print Recipe
One-Pot Rainbow Veggie Mexican Quinoa (Vegan)
Cuisine Mexican
Servings
Ingredients
Cuisine Mexican
Servings
Ingredients
Instructions
  1. To make this a one-pan meal, add the veggie stock and quinoa to a large skillet over medium heat. Bring to a boil, then turn heat down until the water is absorbed, about 10 minutes. You can also cook quinoa separately.
  2. After the quinoa cooks, add the oil, garlic, beans, veggies and spices. Stir well and let the mixture cook for about 10 mins.
  3. Turn off the heat and fold in the cilantro and green onion if using. If you cooked quinoa on the side, fold it in too.
  4. Divide into your containers (I got three servings) and add lime wedges if using. Add avocado right before eating.
Recipe Notes

This meal can last for up to 4-5 days in an airtight container in the fridge. Reheat in the microwave or on the stove.

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