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    Quick & Easy One Pot Mexican Quinoa

    Dec 1, 2015 / by Laney Schwartz / 2 Comments(updated Oct 15, 2020)
    ★★★★★ from 1 reviews

    Jump to Recipe·Print Recipe

    You need this.  I need this.

    One Pot Mexican Quinoa-4Life seems to get so crazy busy sometimes, and it’s important that we remember to fuel our bodies! This One Pot Mexican Quinoa is the perfect quick and easy meal, even for the busiest day of the week.

    One Pot Mexican Quinoa-3It’s totally versatile, packed with flavor, and makes great leftovers.

    One Pot Mexican QuinoaIt’s as simple as throwing everything into a pot, and letting it do it’s magic.

    One Pot Mexican Quinoa-6Throw in a little bit of green for some freshness and a pop of color, and you’ve got dinner in less than 30 minutes!

    One Pot Mexican Quinoa-7

    Print
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    Quick and Easy One Pot Mexican Quinoa

    Quick & Easy One Pot Mexican Quinoa

    ★★★★★ 5 from 1 reviews
    • Yield: 4 1x
    Print Recipe
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    Description

    This dish is totally versatile, packed with flavor, and makes great leftovers.


    Ingredients

    Scale
    • 2 tablespoons olive oil
    • 1 onion, (diced)
    • 2 boneless skinless chicken breasts, cubed
    • 2 garlic cloves, (minced)
    • 1 bell pepper, (small dice)
    • 1 can black beans, (rinsed and drained)
    • 1 14.5 can diced tomatoes (not drained)
    • 1 teaspoon chile powder
    • 1/2 teaspoon cumin
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper
    • 1 cup uncooked quinoa
    • 2 cups chicken stock

    Garnish

    • Diced avocado
    • Chopped cilantro
    • Lime

    Instructions

    1. In a large pan, heat the olive oil over medium/high heat. Add the onion and cook for 1 minute. Add the chicken, garlic, and a pinch of salt and pepper. Cook for 5-7 minutes until chicken is no longer pink. Add the peppers, black beans, tomatoes, chile powder, cumin, salt and pepper and stir.
    2. Add the quinoa and chicken stock and stir to combine. Bring to a boil, then lower the heat, cover, and simmer for about 25-30 minutes. Remove from heat, and let sit for 5-10 minutes then fluff with a fork and serve with desired toppings. Adding a big squeeze of fresh lime will really help bring out all the flavors!

    Notes

    *You can easily make this dish vegetarian by leaving out the chicken, and using vegetable stock instead of chicken stock.

    Did you make this recipe?

    Tag @lifeisbutadish on Instagram and hashtag it #lifeisbutadish

    One Pot Mexican Quinoa-8Grab a fork.

    Share this recipe!

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    Filed Under: Chicken, Dinner, Healthy Tagged With: chicken, Jen Widerstrom, Life is but a Dish, Mexican, one pot, quick and easy, Quinoa

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Kathy

      September 30, 2020 at 11:23 am

      Love this recipe! Quick and easy, healthy and delish. I added a bit of cayenne for extra heat. I may also add some roasted corn next time I make it.

      ★★★★★

      Reply
    2. Hanna

      January 07, 2020 at 11:27 am

      Any advice for making in instant pot? I’m thinking sauté it all and then add liquids, cook for idk how long cause the quinoa?? I

      Reply

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