Description
One Pan Mexican Quinoa is a vibrant, nutritious dish that’s perfect for family gatherings. This easy-to-make recipe features fluffy quinoa mixed with colorful vegetables and black beans, all seasoned with zesty spices. It’s not only delicious but also a great way to create lasting memories with loved ones over a hearty meal. With minimal cleanup required, this dish is sure to become a favorite on your dinner table.
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup corn (fresh or frozen)
- 1 cup bell peppers (chopped, any color)
- 1 can (14.5 oz) diced tomatoes
- 1 medium onion (finely chopped)
- 3–4 cloves garlic (minced)
- 2 tsp cumin
- 2 tsp paprika
- 1 tsp chili powder
- 2 cups vegetable broth or water
- Juice of 1 lime
- Fresh cilantro (optional, chopped)
Instructions
- Prep your ingredients: Gather all ingredients on the countertop and rinse the quinoa under cold water.
- Sauté aromatics: Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent.
- Add veggies and spices: Stir in bell peppers and minced garlic, cooking until the peppers soften. Mix in cumin, paprika, and chili powder.
- Mix in quinoa and liquid: Pour in rinsed quinoa, diced tomatoes, and black beans. Add vegetable broth or water; stir well.
- Cook it: Cover the skillet and reduce heat to low. Simmer for 15-20 minutes until quinoa absorbs liquid.
- Final touches: Fluff with a fork, squeeze lime juice, and fold in cilantro if desired before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 350mg
- Fat: 4g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg