One Pan Mexican Quinoa
This One Pan Mexican Quinoa is a hearty flavor-packed meal and it's a breeze to make. It's a total weeknight winner that takes about 30 minutes on the stove, and you'll only have to clean one pan!
Servings 5 people
Calories 482kcal
Equipment
Ingredients
- 2 tablespoons avocado oil (or preferred oil)
- 1 small red onion , diced
- 1 large poblano pepper , diced (sub green bell pepper)
- 4 cloves garlic , minced
- 2.5 teaspoons chili powder
- 1.5 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 14.5 ounces fire roasted diced tomatoes , canned
- 2.5 cups vegetable broth , low sodium
- 1.5 cups quinoa , uncooked (rinse if not pre-rinsed)
- 15 ounces black beans , canned - rinsed and drained
- 1 cup corn kernels , canned or frozen
- 1 teaspoon sea salt , more to taste
- ½ cup chopped cilantro
- Juice of 1 lime
- 1 avocado , cubed or sliced
Instructions
- Heat oil in a large skillet over medium heat. When oil is shimmering, add onion and poblano pepper. Sauté until softened, about 4-6 minutes.
- Add garlic and sauté for 30-60 seconds until fragrant.
- Now add the chili powder, cumin and smoked paprika. Heat until fragrant for about 30 seconds.
- Pour in the tomatoes and lightly simmer for 2-4 minutes until the liquid cooks down a bit (it doesn't have to completely cook down).
- Add the quinoa, broth, black beans, corn, and salt. Stir to combine. Cover pan and raise heat to bring to a high simmer. Once simmering, reduce heat to maintain a mild simmer (If the heat is too high, the broth will evaporate too fast). Cook until liquid is gone and quinoa is soft and fluffy. About 20-25 minutes.
- Remove from heat and fluff with a fork. Add chopped cilantro and squeeze in the lime. Taste for seasoning and add more if needed. Serve with avocado slices on the side. Enjoy!
Video
Notes
Topping Ideas: vegan sour cream, salsa, hot sauce, creamy chipotle sauce, jarred or fresh sliced jalepeños, sliced radishes, or shredded vegan melty cheese (add at the end when the quinoa is done and cover the pan to melt).
Serving Ideas: Serve as a meal or a side. Goes great with tortilla chips and a salad or as a filling for burritos.
Heat level: This dish is mildly spiced. If you want it spicier, you can sauté a serrano or jalapeño pepper with the onions. Just deseed them and slice them first. A pinch of cayenne pepper or crushed red pepper works well, too.
Flavor Amp-Up Ideas: For a deeper flavor, sauté 1-2 tablespoons of tomato paste with the spices for 30-60 seconds until darkened. For a deeper, smoky flavor with a kick, add 1-2 chopped chipotle peppers in adobo sauce with the fire-roasted tomatoes.
Nutrition
Calories: 482kcal | Carbohydrates: 63g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Sodium: 526mg | Sugar: 5g
