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One Pan Mexican Quinoa Recipe

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4 from 1 review

A vibrant and healthy One Pan Mexican Quinoa dish combining protein-rich quinoa and black beans with flavorful vegetables and spices. This easy, nutritious meal is perfect for a quick lunch or dinner, packing bold Mexican flavors with minimal cleanup.

Ingredients

Main Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup quinoa
  • 1 cup vegetable broth
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 1 cup corn kernels (frozen, canned, or roasted)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste

Toppings and Garnishes

  • 1 avocado, halved, seeded, peeled and diced
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons chopped fresh cilantro leaves

Instructions

  1. Heat the Oil and Aromatics: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the minced garlic and jalapeno, cooking while stirring frequently until aromatic and softened, about 1 minute.
  2. Add Quinoa and Liquids: Stir in 1 cup of quinoa, 1 cup of vegetable broth, the drained and rinsed black beans, fire-roasted diced tomatoes, corn kernels, chili powder, and cumin. Season with kosher salt and freshly ground black pepper to taste.
  3. Cook the Quinoa: Bring the mixture to a boil, then cover the skillet, reduce the heat to low, and let it simmer gently until the quinoa is tender and has absorbed the liquid, approximately 20 minutes.
  4. Incorporate Fresh Ingredients: Remove from heat, then gently stir in diced avocado, freshly squeezed lime juice, and chopped cilantro to add freshness and creaminess to the dish.
  5. Serve Immediately: Spoon the hot quinoa mixture onto plates and enjoy this flavorful, wholesome meal right away.

Notes

  • Rinse quinoa thoroughly before cooking to remove its natural bitterness.
  • Adjust the jalapeno amount depending on your spice preference.
  • Use fresh corn kernels for a sweeter taste or frozen/canned for convenience.
  • For added protein, top with shredded cheese or a dollop of sour cream (if not vegan).
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://lauracooks.com/one-pan-mexican-quinoa-recipe/