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One Pan Mexican Quinoa Recipe

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★★★★★

4.5 from 773 reviews

This One Pan Mexican Quinoa is a flavorful, hearty, and nutritious vegetarian dish featuring quinoa cooked with black beans, fire-roasted tomatoes, corn, and spices. Enhanced with creamy avocado, fresh lime juice, and cilantro, this easy and colorful skillet meal comes together quickly for a perfect weeknight dinner or healthy lunch.

Ingredients

Scale

Base Ingredients

  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1 jalapeno (minced)
  • 1 cup quinoa
  • 1 cup vegetable broth

Vegetables and Beans

  • 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)

Spices and Seasonings

  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper (to taste)

Finishing Touches

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

Instructions

  1. Heat aromatics: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and jalapeno, and cook while stirring frequently until fragrant, about 1 minute. This step releases the flavors and aromas essential for the base of the dish.
  2. Add quinoa and liquids: Stir in quinoa along with vegetable broth, black beans, fire-roasted diced tomatoes, corn, chili powder, and cumin. Season with kosher salt and freshly ground black pepper to taste. This combination forms the main cooking mixture.
  3. Simmer until cooked: Bring the mixture to a boil, then cover the skillet and reduce heat to a simmer. Cook until quinoa is tender and has absorbed the liquid, approximately 20 minutes. Stir occasionally to prevent sticking.
  4. Incorporate fresh toppings: Remove skillet from heat and gently stir in diced avocado, freshly squeezed lime juice, and chopped cilantro leaves. These ingredients add a fresh, creamy, and zesty finish to balance the cooked quinoa mixture.
  5. Serve immediately: Spoon the quinoa mixture onto plates or bowls and serve while warm for the best flavor and texture.

Notes

  • Make sure to rinse quinoa thoroughly to remove its natural bitterness before cooking.
  • You can substitute vegetable broth with water or chicken broth if preferred.
  • Adjust the jalapeno quantity according to your desired spice level.
  • This dish can be easily made vegan by ensuring all ingredients, including broth, are plant-based.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Keywords: Mexican quinoa, one pan meal, vegetarian quinoa, healthy skillet dinner, black beans, fire-roasted tomatoes, avocado lime quinoa

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