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One Pan Mexican Quinoa Recipe

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★★★★★

4.6 from 75 reviews

This One Pan Mexican Quinoa recipe is a vibrant and wholesome dish packed with protein-rich quinoa, black beans, and a medley of fresh vegetables. Infused with garlic, jalapeno, and aromatic spices, it combines bold Mexican-inspired flavors in a quick, easy-to-make skillet meal perfect for a nutritious lunch or dinner.

Ingredients

Scale

Base 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)

Seasonings

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

Garnish and Finish

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

Instructions

  1. Heat the aromatics: Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and jalapeno, cooking while stirring frequently until fragrant, about 1 minute.
  2. Add quinoa and liquids: Stir in the quinoa, vegetable broth, black beans, fire-roasted diced tomatoes, corn, chili powder, and cumin. Season with kosher salt and freshly ground black pepper to your taste.
  3. Simmer until cooked: Bring the mixture to a boil. Once boiling, cover the skillet, reduce the heat to low, and let it simmer for approximately 20 minutes or until the quinoa is fully cooked and has absorbed the liquid.
  4. Incorporate fresh ingredients: After cooking, gently stir in the diced avocado, freshly squeezed lime juice, and chopped cilantro leaves to add freshness and brightness to the dish.
  5. Serve immediately: Transfer the quinoa to plates or bowls and serve right away to enjoy the vibrant flavors at their best.

Notes

  • You can substitute vegetable broth with chicken broth for a non-vegetarian version.
  • Adjust the amount of jalapeno to control the spice level.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • For added protein, top with shredded cheese or a dollop of sour cream if not vegan.
  • If quinoa is unavailable, you can try substituting with millet or couscous, though cooking times may vary.

Keywords: Mexican quinoa, vegetarian quinoa recipe, one pan quinoa, healthy quinoa skillet, black beans and quinoa, easy Mexican dinner

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