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One-Pot Mexican Quinoa — Cooking with Gia and Olive

By Gia Kavanagh 1 min read
Friday, August 17, 2018

A complete-protein source, quinoa is perfect for vegetarians. Give this superfood a Mexican twist with this recipe.

Preparation Time: 5 Minutes

Cooking Time: 20 Minutes (stovetop) | 7 minutes (pressure cooker)

Serves: 5


  • ¾ cup water
  • 1 x 400g tinned black beans or red kidney beans
  • 2 cups frozen corn
  • 2 cups frozen peas or mixed vegetables
  • 1 cup quinoa (rinsed)
  • 2 tsp garlic powder
  • 1 tsp cumin seeds ground
  • 1 tsp paprika ground
  • 1 tsp oregano leaves
  • ½ tsp chili powder
  • 1 tsp Celtic salt
  • 1 x 400g jar salsa of choice


  1. Mix all ingredients in your choice of cooking implement.
  2. Stove: Bring to a boil, then simmer on low for 15 minutes or until all the liquid has been absorbed. Mix well and serve.
    Pressure cooker: Secure lid, making sure the vent is closed. Cook on high pressure for 2 minutes. Turn off and allow pressure to release naturally for 5 minutes, then turn valve to quick release. Remove lid, stir contents and serve.