Description
This One Pan Mexican Quinoa is a delicious, nutritious, and colorful dish packed with flavors—perfect for a quick weeknight dinner or meal prep. It combines quinoa, black beans, corn, and spices for a satisfying plant-based meal.
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
½ teaspoon cumin
Kosher salt and freshly ground black pepper
to taste
1 avocado
halved
seeded
peeled and diced
2 tablespoons freshly squeezed lime juice
2 tablespoons chopped fresh cilantro leaves
Instructions
- In a large skillet, heat the olive oil over medium heat and add the minced garlic and jalapeno. Sauté for about 2 minutes until fragrant.
- Add the quinoa, vegetable broth, black beans, diced tomatoes, corn, chili powder, cumin, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to low and cover. Simmer for about 20 minutes or until the quinoa is cooked and fluffy.
- Once cooked, remove from heat and fluff the quinoa with a fork. Add the diced avocado, lime juice, and chopped cilantro, stirring gently to combine.
- Serve warm, garnished with additional cilantro if desired.
Notes
Feel free to customize this recipe by adding your favorite vegetables or proteins. For a spicier dish, add more jalapenos or a dash of hot sauce.
- Prep Time: 20
- Cook Time: 30
- Category: Main Course
- Method: baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 410 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 0 mg
Keywords: One Pan Mexican Quinoa, quinoa recipe, vegetarian dinner, one pan meal, healthy quinoa, Mexican quinoa