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+ servings

One Pot Tex-Mex Quinoa

This One Pot Tex-Mex Quinoa is packed with flavor, veggies and protein! A quick and easy 30 minute main or side.
Course Main, Side Dish
Cuisine American
Diet Low Fat, Vegan, Vegetarian
Method Oven
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 5 people
Author Caitlin Shoemaker


  • 1 1/3 cup Dry Quinoa + 2 cups Water
  • 3/4 cup Salsa of choice
  • 1 cup Green Pepper diced
  • 1 large Zucchini sliced
  • 1 1/2 cup Cooked Black Beans
  • 1/3 cup Fresh Cilantro chopped


  • Chop and slice your veggies
  • In a medium-large pot, sauté the diced Green Pepper with a little water over medium heat for 2-5 minutes
  • Add the sliced Zucchini, Quinoa, Salsa, and 2 cups of Water into the pot and bring to a boil. Cover and reduce heat to a simmer. Let cook for 20 minutes.
  • Turn the heat off, quickly open the lid, and stir in the black beans. Re-cover and let sit for 5 minutes (This allows the beans to heat up if you are serving this dish right away!)
  • Uncover the quinoa, stir in the cilantro, and fluff with a fork.


  • If you are using canned Black Beans, be sure to rinse and drain them before adding them to the quinoa
  • If you are just using this recipe for Meal Prep and do not plan on eating it right away, you can just add the Black Beans with the cilantro at the end