Description
This One-Pan Mexican Quinoa is a vibrant, flavorful, and nutritious dish that combines the wholesome goodness of quinoa with the zesty spices and fresh ingredients inspired by Mexican cuisine. Perfect for a quick and easy family dinner, this recipe requires minimal cleanup and delivers a satisfying meal packed with protein and fiber.
Ingredients
Vegetables and Fresh Ingredients
- ½ onion, finely chopped
- 2 garlic cloves, minced
- 1 cup red pepper, finely chopped
- 1 fresh tomato, finely chopped
- 1 avocado, sliced
- A handful fresh cilantro, chopped
- 1 lime, cut into wedges
Pantry Staples and Spices
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- 1 cup corn (fresh, frozen, or canned)
- 1 cup black beans (cooked or canned, drained and rinsed)
- 1 cup quinoa, rinsed
- 2 cups water or vegetable stock
- Olive oil (for cooking)
Instructions
- Prepare the Vegetables: Finely chop the onion, red pepper, and fresh tomato. Mince the garlic cloves carefully to release their flavor.
- Sauté Aromatics: Heat a drizzle of olive oil in a large pan over medium heat. Add the chopped onion and red pepper, cooking until the onion softens and becomes translucent, approximately 3-5 minutes.
- Add Tomatoes and Spices: Stir in the chopped tomato, garlic, cumin, coriander, smoked paprika, and salt. Cook this mixture on medium heat for a few minutes to allow the spices and vegetables to meld and become fragrant.
- Rinse Quinoa: Rinse the quinoa thoroughly under cold running water to remove any bitterness and drain well.
- Combine Ingredients and Simmer: Add the rinsed quinoa, corn, black beans, and 2 cups of water or vegetable stock into the pan. Stir everything to combine evenly and bring the liquid to a gentle simmer.
- Cook Covered: 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 let the quinoa cook undisturbed for about 15 minutes, or until the liquid is absorbed and quinoa is tender.
- Let It Rest: Turn off the heat but keep the pan covered. Let the quinoa rest for an additional 5 minutes to finish steaming and become fluffy.
- Fluff and Garnish: Remove the cover or foil, and gently fluff the quinoa with two forks to separate the grains. Garnish by topping with sliced avocado, chopped fresh cilantro, and freshly squeezed lime juice.
Notes
- Rinsing quinoa is important to remove its natural bitterness.
- Use vegetable stock for extra flavor instead of water.
- Adjust spices to taste, adding more for extra heat or smokiness.
- Black beans can be substituted with pinto beans or kidney beans.
- This dish pairs well with a side of sour cream or shredded cheese if not vegan.
- Leftovers can be refrigerated and reheated, perfect for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
