Mexican Quinoa One-Pot


    • 2 tbsp oil
    • 1 small diced onion
    • 2 bell peppers, diced
    • 3 minced garlic cloves
    • 1 tsp salt
    • 1 tsp chilli powder
    • 1 tsp ground cumin
    • 1 tsp dried oregano
    • 1 can drained black beans (or equivalent soaked and cooked from dried)
    • 180ml uncooked quinoa (measure in a jug)
    • 450ml sieved passata
    • 330ml water
  • Easy
  • Serves 4
  • vegan-icon

Quinoa provides so many nutrients like iron, fibre, magnesium and B-vitamins. They’re technically a seed, but this easy recipe also contains black beans, so we’re including it in Pulses Week! This recipe also provides 20g of protein in each serving so it’s great for hungry mouths, and if you buy from our refill stations and dry packs, you’ll save even more money.


  1. In a large casserole or saucepan with a lid, warm the oil over medium heat and cook the onion for 2-3 mins until translucent. Stir in the pepper, garlic, chilli powder, cumin and oregano and cook for about 5 minutes.
  2. Add the drained and rinsed beans, rinsed quinoa, passata and water and stir together, turning up the heat to bring to a boil. Lower the heat and cover, simmering for 30 minutes stirring occasionally. When it’s done the quinoa will be soft and most of the liquid will have absorbed.

Serve with guacamole, sour cream, grated cheese and nachos for a Mexican meal!