One Pot Mexican Quinoa


Looking to make healthier choices with your meals? Try subbing quinoa for rice in traditional recipes. This one pot Mexican Quinoa dish by @realfoodwithgratitude is a cinch to make, packs a ton of flavor, and has plant-based protein thanks to Ancient Harvest Inca Red Quinoa.

Prep Time: 15
Total Time: 25


  • ½ cup Ancient Harvest Quinoa
  • Salt and pepper to taste
  • 2 tbsp grass fed butter or olive/avocado oil
  • 2 thin chicken breasts
  • 2-3 tsp taco seasoning (desired amount)
  • 1 bell pepper
  • 1 cup corn
  • 1 cup black beans
  • 1 cup chicken broth
  • 1 small onion
  • 1 can diced tomatoes 


  • Cotija cheese (or any cheese desired)
  • Jalapeños 
  • 1 avocado
  • Green onion
  • Sour cream


  1. Heat a sauté pan on medium heat with butter or oil
  2. Add in thinly sliced chicken breast (salt and pepper) and let brown, remove from pan right before completely cooked.
  3. Add in minced onions and garlic (can add more oil if needed) and stir occasionally until fragrant. 
  4. Add in thin sliced peppers, corn, black beans and diced tomatoes (with juice), chicken broth .
  5. Stir in taco seasoning (or use a homemade seasoning with chili powder, cumin, paprika, garlic powder, onion powder and black pepper).
  6. Bring to boil then add chicken and reduce to a simmer.
  7. Let simmer until quinoa is cooked through, around 15 minutes.
Servings: 2-3