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One Pan Mexican Quinoa

One Pan Mexican Quinoa is a vibrant, flavorful dish packed with wholesome ingredients like black beans, corn, and fresh vegetables.
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Equipment

  • Large skillet with lid
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Cutting board and knife

Ingredients
  

  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 cup quinoa rinsed
  • 1 ½ cups vegetable broth
  • 1 can 15 oz black beans, drained and rinsed
  • 1 can 14.5 oz diced tomatoes with green chilies (or regular diced tomatoes)
  • 1 cup corn kernels frozen, fresh, or canned
  • 1 tsp chili powder
  • ½ tsp cumin
  • ½ tsp smoked paprika
  • Salt and pepper to taste
  • 1 medium bell pepper diced (any color)
  • 1 lime juiced
  • ¼ cup fresh cilantro chopped (optional)
  • Optional toppings: diced avocado shredded cheese, or sour cream

Instructions
 

  • Sauté Aromatics:
  • Heat olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 2-3 minutes until softened and fragrant.
  • Add Quinoa and Vegetables:
  • Stir in the quinoa, black beans, diced tomatoes, corn, bell pepper, chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine.
  • Simmer:
  • Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 20 minutes or until the quinoa is cooked and the liquid is absorbed.
  • Finish with Lime and Cilantro:
  • Remove the skillet from heat. Stir in the lime juice and sprinkle fresh cilantro over the top.
  • Serve:
  • Divide into bowls and serve warm. Add optional toppings like diced avocado, shredded cheese, or a dollop of sour cream for added flavor.