Description
This One-Pan Mexican Quinoa is a vibrant, healthy, and hearty meal packed with colorful vegetables, protein-rich black beans, and fluffy quinoa, all seasoned with smoky spices and fresh lime. Ideal for a quick, nutritious dinner with minimal cleanup.
Ingredients
Scale
Vegetables and Aromatics
- 1/2 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 (for garnish and juice)
Spices and Seasoning
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
Other Ingredients
- 1 cup corn (fresh or frozen)
- 1 cup black beans (cooked or canned, rinsed)
- 1 cup quinoa (rinsed)
- 2 cups water or vegetable stock
- Olive oil (for cooking, about 1-2 tablespoons)
Instructions
- Prepare the vegetables: Finely chop the onion, red pepper, and fresh tomato. Mince the garlic cloves to get them ready for cooking.
- Sauté onions and peppers: Heat olive oil in a large pan over medium heat. Add the chopped onion and red pepper and cook until the onion starts to soften, about 3-5 minutes.
- Add tomato, garlic, and spices: Stir in the chopped tomato, minced garlic, cumin, coriander, smoked paprika, and salt. Cook together for a few minutes to allow the flavors to meld.
- Rinse quinoa: Thoroughly rinse the quinoa under cold water using a fine mesh sieve to remove its natural bitterness.
- Add quinoa and other ingredients: Add the rinsed quinoa, corn, black beans, and water or vegetable stock to the pan. Stir everything together well and bring the mixture to a simmer over medium heat.
- Cover and cook: Cover the pan with a lid or securely with tin foil, leaving a small vent for steam to escape. Reduce heat to low and let it cook gently for about 15 minutes, until quinoa is tender and liquid absorbed.
- Rest the quinoa: Turn off the heat and let the pan sit, covered, for an additional five minutes to steam and finalize cooking.
- Fluff the quinoa: Remove the lid or foil and use two forks to fluff the quinoa mixture, releasing steam and separating the grains.
- Garnish and serve: Top with sliced avocado, chopped fresh cilantro, and a squeeze of lime juice before serving for a fresh and zesty finish.
Notes
- Rinsing quinoa is important to remove its natural coating called saponin, which can taste bitter.
- You can substitute vegetable stock with water but using stock adds extra flavor.
- Use fresh or frozen corn according to availability; if using canned, drain well.
- For added protein, consider adding grilled chicken or tofu on top.
- This dish stores well in the fridge for up to 3 days and is excellent for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican quinoa, one-pan meal, vegetarian, healthy dinner, quinoa recipe, black beans, avocado garnish
