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One-Pan Mexican Quinoa Recipe

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4.2 from 10 reviews

This One-Pan Mexican Quinoa is a vibrant, nutritious dish packed with fresh vegetables, beans, and flavorful spices. Perfect for a quick, healthy meal, it combines the wholesome goodness of quinoa with traditional Mexican flavors, all cooked effortlessly in a single pan.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1/2 onion, finely chopped
  • 1 cup red pepper, finely chopped
  • 1 fresh tomato, finely chopped
  • 1 avocado, sliced
  • A handful fresh cilantro, chopped
  • 1 lime, for garnish

Spices and Seasoning

  • 2 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt

Grains and Legumes

  • 1 cup quinoa, rinsed
  • 1 cup corn
  • 1 cup black beans

Liquids

  • 2 cups vegetable stock
  • Olive oil (for cooking)

Instructions

  1. Prepare Vegetables: Finely chop the onion, red pepper, and fresh tomato. Mince the garlic cloves to prepare for cooking.
  2. Sauté Onion and Pepper: Heat olive oil in a large pan over medium heat. Add the chopped onion and red pepper, cooking until the onion starts to soften and become translucent.
  3. Add Tomato, Garlic, and Spices: Stir in the chopped tomato, minced garlic, cumin, coriander, smoked paprika, and salt. Cook on medium heat for a few minutes, allowing the spices to release their aroma and flavors to meld.
  4. Rinse Quinoa: Thoroughly rinse the quinoa under cold water to remove its natural bitterness and drain well.
  5. Add Quinoa, Corn, Beans, and Stock: Incorporate the rinsed quinoa, corn, black beans, and vegetable stock into the pan. Mix everything well and bring the mixture to a gentle simmer.
  6. Cover and Cook: Cover the pan with a lid or tightly with tin foil, leaving a small gap for steam to escape. Reduce the heat to low and cook the quinoa for about 15 minutes until tender.
  7. Rest the Quinoa: Turn off the heat and let the quinoa rest, covered, for an additional five minutes to absorb any remaining liquid.
  8. Fluff Quinoa: Remove the lid or foil, and use two forks to fluff the quinoa gently, separating the grains.
  9. Garnish and Serve: Top the quinoa with sliced avocado, freshly chopped cilantro, and a squeeze of lime juice for a bright, fresh finish.

Notes

  • Rinsing quinoa is essential to remove its natural bitterness and improve texture.
  • You can substitute vegetable stock with water, but stock adds extra flavor.
  • For a spicier version, add some chili powder or fresh diced jalapeños during cooking.
  • This dish is perfect for meal prep and tastes great served warm or at room temperature.
  • If you prefer, black beans can be substituted with pinto beans or kidney beans.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

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