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One-Pan Mexican Quinoa Recipe

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4.4 from 7 reviews

A flavorful and nutritious one-pan Mexican quinoa recipe that combines vibrant vegetables, spices, and protein-rich quinoa for a quick, wholesome meal. Ready in just 30 minutes, this dish is perfect for a healthy lunch or dinner with fresh avocado and cilantro garnishes.

Ingredients

Vegetables and Herbs

  • 1/2 onion (finely chopped)
  • 2 garlic cloves (minced)
  • 1 cup red pepper (finely chopped)
  • 1 fresh tomato (finely chopped)
  • 1 cup corn
  • 1 avocado (sliced)
  • A handful fresh cilantro (chopped)
  • 1 lime (for garnish)

Spices and Seasonings

  • 1 teaspoon cumin
  • 1 teaspoon coriander
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt

Grains and Legumes

  • 1 cup quinoa (rinsed)
  • 1 cup black beans

Liquids

  • 2 cups water or vegetable stock
  • Olive oil (for cooking)

Instructions

  1. Prepare the Vegetables and Aromatics: Finely chop the onion, red pepper, and fresh tomato. Mince the garlic cloves to ensure even flavor distribution during cooking.
  2. Sauté Onion and Pepper: Heat olive oil in a large pan over medium heat. Add the chopped onion and red pepper, cooking them until the onion begins to soften, which usually takes about 3-4 minutes.
  3. Add Tomato, Garlic, and Spices: Stir in the chopped tomato, minced garlic, cumin, coriander, smoked paprika, and salt. Cook the mixture at medium heat for a few minutes until fragrant and well combined.
  4. Rinse the Quinoa: Rinse the quinoa thoroughly under cold water to remove its natural bitterness and improve texture.
  5. Add Quinoa, Corn, Beans, and Liquid: Incorporate the rinsed quinoa, corn, black beans, and 2 cups of water or vegetable stock into the pan. Stir well to combine all ingredients evenly. Bring the mixture to a simmer over medium heat.
  6. Simmer Covered: Cover the pan with a lid or securely with tin foil, leaving a small gap to allow steam to escape. Reduce the heat to low and cook for about 15 minutes, allowing the quinoa to absorb the liquid fully.
  7. Rest the Quinoa: Turn off the heat and let the quinoa rest for an additional 5 minutes, covered, to finish cooking through steam.
  8. Fluff the Quinoa: Remove the lid or foil carefully, then use two forks to fluff the quinoa gently to separate the grains and mix the vegetables evenly.
  9. Garnish and Serve: Top with sliced avocado, chopped fresh cilantro, and a squeeze of fresh lime juice to enhance the flavor and presentation. Serve warm.

Notes

  • Rinsing quinoa before cooking is essential to remove its natural bitterness.
  • You can substitute vegetable stock with water for a lighter taste.
  • Feel free to add more spices or a dash of hot sauce for extra heat.
  • Black beans can be replaced with pinto beans or chickpeas if preferred.
  • This dish can be served as a main or a hearty side.

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