Description
This One Pan Mexican Quinoa is a vibrant, flavorful, and nutritious vegetarian dish combining protein-packed quinoa, black beans, fire-roasted tomatoes, and fresh vegetables. Ready in just 35 minutes, it's a hearty and easy meal perfect for busy weeknights or meal prep, capturing the zest of Mexican-inspired spices and fresh lime and cilantro finishes.
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)
For Garnish
- 1 avocado (halved, seeded, peeled and diced)
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Heat 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. This releases their flavors and forms the foundation of the dish.
- 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 taste. This step combines all the main ingredients to cook together.
- Simmer: Bring the mixture to a boil, then cover the skillet and reduce the heat to low. Let it simmer gently until the quinoa is fully cooked and has absorbed the liquid, about 20 minutes. Do not stir frequently to allow quinoa to steam properly.
- Add Fresh Elements: Once cooked, gently stir in the diced avocado, freshly squeezed lime juice, and chopped cilantro leaves. These fresh ingredients add creaminess and bright citrus flavors to balance the dish.
- Serve: Serve the Mexican quinoa immediately while warm. This dish is best enjoyed fresh to appreciate the textures and vibrant flavors.
Notes
- You can substitute vegetable broth with water, but broth adds extra flavor.
- Adjust the amount of jalapeno to control spiciness or omit for a milder version.
- For a smoky twist, consider adding a pinch of smoked paprika.
- Leftovers keep well in the fridge for up to 3 days and reheat nicely.
- For added protein, top with shredded cheese or a dollop of sour cream if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican