Mexican Quinoa Recipe
This vegan and gluten-free One-Pan Mexican Quinoa Recipe is a versatile dish you can prepare for your family. Ready in just 30 minutes, it's perfect as a quick weeknight dinner or a healthy breakfast with an egg on top. You can also serve it as a side dish or enjoy it on its own for a protein-rich, nutritious meal.
Ingredients
For The Mexican Quinoa:
- 1 tablespoon olive oil
- 1 medium-sized onion, chopped
- 2 small bell peppers, chopped (or 2 jalapeno peppers, seeded and chopped)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 cloves garlic, peeled and minced
- 1 cup quinoa, rinsed and drained
- 1 15 oz. can black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 can diced tomatoes, with all their juices (15 oz.)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup water or vegetable broth
- ¼ cup fresh cilantro, chopped – plus more as garnish
As Garnish:
- 1 ripe avocado
- 2 stalks of scallions, chopped
- 1 lime, cut into wedges
- Handful of pumpkin seeds, optional
Instructions
- Heat oil in a 12-inch pan with a lid over medium heat. Add in the onion, peppers, cumin, and coriander. Cook, stirring occasionally, until onions are translucent, 7-8 minutes.
- Stir in the garlic and cook for 30 seconds.
- Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a large stir.
- Pour in the liquid, put the lid on, and bring it to a boil. Then turn the heat down to low and let it simmer for 20-23 minutes or until all the liquid is absorbed.
- Let it sit for 5 minutes or so and fluff with a fork. Right before serving stir in the fresh cilantro.
- Spoon the Mexican quinoa into bowls and garnish with fresh cilantro, avocado, and scallions. Serve with wedges of lime.
Nutrition
Calories: 346kcalCarbohydrates: 50gProtein: 10gFat: 14gSaturated Fat: 2gSodium: 388mgPotassium: 845mgFiber: 10gSugar: 6gVitamin C: 42mgCalcium: 81mgIron: 4mg
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