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One-Pan Mexican Quinoa Recipe

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4.3 from 77 reviews

This One-Pan Mexican Quinoa is a vibrant, nutritious, and flavorful dish combining perfectly cooked quinoa with fresh vegetables, aromatic spices, and creamy avocado. It’s an easy-to-make, wholesome meal that requires just one pan, making it ideal for busy weeknights. The quinoa is simmered with corn, black beans, and vegetable stock, then topped with fresh lime, cilantro, and avocado for a refreshing finish.

Ingredients

Vegetables & Fresh Ingredients

  • ½ onion, finely chopped
  • 1 cup red pepper, finely chopped
  • 1 fresh tomato, finely chopped
  • 2 garlic cloves, minced
  • 1 cup corn (fresh or frozen)
  • 1 avocado, sliced
  • A handful fresh cilantro, chopped
  • 1 lime, cut into wedges

Spices & Seasonings

  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt

Grains & Legumes

  • 1 cup quinoa, rinsed
  • 1 cup black beans, cooked or canned, rinsed

Liquids

  • 2 cups vegetable stock
  • Olive oil (for cooking, approximately 1-2 tablespoons)

Instructions

  1. Prepare the Vegetables: Finely chop the onion, red pepper, and fresh tomato. Mince the garlic cloves for even flavor distribution.
  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 begins to soften and turn translucent, about 3-4 minutes.
  3. Add Tomato, Garlic, and Spices: Stir in chopped tomato, minced garlic, cumin, coriander, smoked paprika, and salt. Mix well and cook for 2-3 minutes to allow the spices to release their aroma and the tomato to soften.
  4. Rinse the Quinoa: Thoroughly rinse 1 cup of quinoa under cold water to remove the natural bitter coating, then drain well.
  5. Add Quinoa, Corn, Beans, and Stock: Add the rinsed quinoa, 1 cup corn, 1 cup black beans, and 2 cups vegetable stock to the pan. Stir everything to combine thoroughly and bring the mixture to a simmer over medium heat.
  6. Simmer and Cook: Cover the pan with a tight-fitting lid or use tin foil with a small gap for steam to escape. Reduce the heat to low and let the quinoa simmer gently for about 15 minutes, or until the quinoa is tender and liquid is absorbed.
  7. Rest the Quinoa: Turn off the heat and let the pan sit covered for an additional 5 minutes to allow the quinoa to steam and become fluffy.
  8. Fluff and Garnish: Remove the lid or foil and use two forks to fluff the quinoa gently. Garnish the dish with sliced avocado, chopped fresh cilantro, and fresh lime wedges for squeezing over the top before serving.

Notes

  • Rinsing quinoa is important to remove the bitter saponin coating.
  • Use cooked or canned black beans; if canned, rinse to reduce sodium.
  • Adjust the vegetable stock amount if using water, quinoa may absorb slightly differently.
  • For added heat, consider adding chopped jalapeños or a dash of cayenne pepper.
  • The dish can be served as a main entrée or a hearty side dish.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

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