Mexican Quinoa Stew

This Mexican quinoa stew is a hearty, one-pot vegan meal packed with protein-rich quinoa, beans and warming spices. Quick to make and full of bold Mexican-inspired flavours, it’s a healthy and satisfying dinner perfect for busy weeknights.

Mexican Quinoa Stew – Easy One-Pot Healthy Recipe

This Mexican quinoa stew is a hearty, flavour-packed vegan one-pot meal that’s perfect for a quick and nourishing dinner. Made with protein-rich quinoa, mixed beans and warming spices, it’s a healthy plant-based recipe the whole family will enjoy.

Serve your vegan Mexican quinoa stew with creamy avocado, fresh coriander, a squeeze of lime and a handful of crushed tortilla chips for added crunch.

Ready in just 40 minutes, this easy Mexican-inspired quinoa recipe is ideal for busy weeknights when you want something comforting yet wholesome. Everything cooks in one pan, meaning minimal washing up and maximum flavour.

The combination of quinoa and beans creates a satisfying, high-protein meal, while spices like cumin, paprika and chipotle add depth and a gentle kick. A hint of cinnamon brings warmth and balance to the rich tomato base.

Why You’ll Love This Mexican Quinoa Stew

• Quick and easy – ready in under 40 minutes
• One-pot recipe – less mess, more flavour
• High in plant-based protein from quinoa and beans
• Naturally gluten-free and vegan
• Perfect for meal prep – tastes even better the next day

Other Recipes You Might Want To Try

• One-Pot Mexican Rice Casserole
• Mexican quinoa salad
• Air fryer nachos
• Vegetarian Tortilla Soup

Ingredients for Mexican Quinoa Stew

To make this healthy Mexican quinoa recipe, you’ll need:

• olive oil
• onion
• garlic cloves
• ground cumin
• ground coriander
• paprika
• cinnamon
• chipotle flakes
• tomato puree
• celery sticks
• carrots
• can chopped tomatoes 
• vegetable stock
• quinoa
• bulgur wheat or cracked wheat
• dried oregano
• red kidney beans
• black beans
• can corn
• lime juice
• salt & pepper

TO SERVE:

• tortilla chips
• fresh coriander
• avocado
• extra lime juice
• dairy-free cream
• dairy-free grated cheese

How to Make Mexican Quinoa Stew

1. Sauté the base
   Heat the olive oil in a large saucepan over a medium heat. Add finely chopped onion and crushed garlic. Fry gently until soft.
2. Add the spices
   Add ground cumin, ground coriander, paprika, cinnamon, chipotle, and tomato puree. Fry gently together for a couple of minutes.
3. Build the stew
   Chop celery and carrots. Add to pan with chopped tomatoes, vegetable stock, quinoa, bulgur wheat (or cracked wheat) and oregano. Bring to the boil, then reduce heat and simmer for 20mins. Stir from time to time so that the mixture does not stick to the bottom of the pan.
4. Add the beans and grains
   Add drained red kidney beans, black bean and corn to the pan and cook for another 5 to 10 mins until carrots, quinoa and cracked wheat are cooked.
5. Season and serve
   Season with lime juice, salt and pepper. Serve with tortilla chips, avocado, fresh coriander, extra lime juice and some (dairy-free) cream and grated cheese on top if desired.

Serving Suggestions

Serve your vegan Mexican quinoa stew with:

• Sliced avocado
• Fresh coriander
• A squeeze of lime juice
• Crushed tortilla chips for crunch

For extra richness, you can also add a spoonful of dairy-free yoghurt or a drizzle of chilli oil.

FAQs About Mexican Quinoa Stew

I hope you enjoy this Mexican quinoa stew recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Mexican Quinoa Stew

This one-pot Mexican quinoa stew makes a hearty and healthy vegan main course that the whole family can enjoy.

4.67 from 3 votes

DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, High Fibre Recipes, Low Fat Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegan Recipes

Print Recipe Add to Shopping ListAdd to Shopping List Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Beans & Pulses, Family Meals, One-pot Meals

Cuisine Mexican

Servings 6 people

Calories 421 kcal

Equipment

large saucepan

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Watch How To Make This Recipe

Ingredients

 

MetricUS Customary

 

1x2x3x

• olive oil
• 1 onion
• 4 garlic cloves
• 1 Tbsp ground cumin
• 1 Tbsp ground coriander
• 1 tsp paprika
• 1/2 tsp cinnamon
• 1 tsp chipotle flakes
• 1 Tbsp tomato puree
• 2 celery sticks
• 300 g carrots
• 800 g can chopped tomatoes or 2 400g cans
• 750 ml vegetable stock
• 90 g quinoa
• 50 g bulgur wheat or cracked wheat
• 2 tsp dried oregano
• 400 g red kidney beans
• 400 g black beans
• 150 g can corn
• lime juice
• salt & pepper

TO SERVE:

• tortilla chips
• fresh coriander
• avocado
• extra lime juice
• dairy-free cream
• dairy-free grated cheese

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Instructions

 

• Heat the olive oil in a large saucepan. Add finely chopped onion and crushed garlic. Fry gently until soft.
  olive oil, 1 onion, 4 garlic cloves
• Add ground cumin, ground coriander, paprika, cinnamon, chipotle, and tomato puree. Fry gently together for a couple of minutes.
  1 Tbsp ground cumin, 1 Tbsp ground coriander, 1 tsp paprika, 1/2 tsp cinnamon, 1 tsp chipotle flakes, 1 Tbsp tomato puree
• Chop celery and carrots. Add to pan with chopped tomatoes, vegetable stock, quinoa, bulgur wheat (or cracked wheat) and oregano. Bring to the boil, then reduce heat and simmer for 20mins. Stir from time to time so that the mixture does not stick to the bottom of the pan.
  2 celery sticks, 300 g carrots , 800 g can chopped tomatoes , 750 ml vegetable stock, 90 g quinoa , 50 g bulgur wheat or cracked wheat , 2 tsp dried oregano
• Add drained red kidney beans, black bean and corn to the pan and cook for another 5 to 10 mins until carrots, quinoa and cracked wheat are cooked.
  400 g red kidney beans , 400 g black beans , 150 g can corn
• Season with lime juice, salt and pepper.
  lime juice, salt & pepper
• Serve with tortilla chips, avocado, fresh coriander, extra lime juice and some (dairy-free) cream and grated cheese on top if desired.
  tortilla chips, fresh coriander, avocado, extra lime juice, dairy-free cream, dairy-free grated cheese

Nutrition

Calories: 421kcalCarbohydrates: 86gProtein: 17gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 814mgPotassium: 1140mgFiber: 17gSugar: 29gVitamin A: 9100IUVitamin C: 20mgCalcium: 141mgIron: 7mg

Find this recipe online:

Mexican Quinoa Stew

https://theflexitarian.co.uk/recipe-items/mexican-quinoa-stew-vegan/

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