One Pan Mexican Quinoa is a vibrant, healthy, and flavorful dish that’s packed with protein, fiber, and colorful vegetables. This easy-to-make recipe combines quinoa with classic Mexican ingredients like black beans, corn, bell peppers, and a tangy blend of spices. With everything cooked in a single pan, it’s perfect for busy weeknights when you’re craving something nutritious and delicious. Serve it on its own for a wholesome meal or as a side dish to your favorite Mexican-inspired dishes. It’s also vegan and gluten-free, making it suitable for many dietary preferences.
Ingredients:
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 bell pepper (red, yellow, or green), diced
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (frozen or fresh)
- 1 can (14.5 oz) diced tomatoes, undrained
- 2 cups vegetable broth (or chicken broth)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Optional: avocado slices, shredded cheese, or sour cream for topping
Instructions:
- Sauté the Vegetables: In a large skillet or pan, heat olive oil over medium heat. Add the diced onion and bell pepper. Sauté for about 4-5 minutes, until softened and fragrant.
- Cook the Quinoa: Add the rinsed quinoa to the pan with the onions and bell pepper. Stir it for a minute to lightly toast the quinoa.
- Add Liquids and Spices: Pour in the vegetable broth and diced tomatoes (with their juices). Add chili powder, cumin, paprika, garlic powder, salt, and pepper. Stir everything together to combine.
- Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover the pan and simmer for about 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed. Check occasionally to ensure it doesn’t burn or stick to the pan. If needed, add a little more liquid during cooking.
- Add Beans and Corn: Once the quinoa is tender and the liquid is absorbed, stir in the black beans and corn. Cover and let it cook for another 5 minutes, allowing everything to heat through.
- Serve: Remove from heat and fluff the quinoa with a fork. Garnish with fresh cilantro and serve with lime wedges on the side. Optional toppings include avocado slices, shredded cheese, or a dollop of sour cream for extra flavor.
This One Pan Mexican Quinoa is not only easy to make but also a nourishing and satisfying dish that can be enjoyed by the whole family.
