What’s the best quinoa to use?

White quinoa or tri-color quinoa both work. Avoid pre-seasoned packets.

Can I use canned tomatoes?

Absolutely! Canned diced tomatoes work great here. Just make sure to drain them well to avoid making the dish soupy.

Is this Mexican quinoa recipe spicy?

This recipe is mild (and kid-friendly) as written. If you want to up the spice, you can add jalapeño slices, chili powder, chipotle in adobo, or some hot sauce to taste.

Can I double the recipe?

Yes, simply use a larger skillet or Dutch oven.

Easy One-pan Mexican Quinoa

Name: One Pan Mexican Quinoa
Prep time: 10 min
Cook time: 31 min
Total time: 41 min
Cuisine: Mexican
Ingredients: 1 cup quinoa, rinsed and drained; 1 tablespoon olive oil; 1/2 yellow onion, diced into 1/4-inch pieces; 3 garlic cloves, minced; 1 jalapeño, seeded and minced; 1 cup vegetable broth; 1 cup frozen corn kernels; 2 tomatoes on the vine, seeded and diced into 1/4-inch pieces; 1 red bell pepper, seeded and diced into 1/4-inch pieces; 1 (15-ounce) can black beans, rinsed and drained; 1 teaspoon cumin; 1 teaspoon chili powder; 1 teaspoon kosher salt; 2 limes (1 1/2 limes juiced, cut remaining 1/2 lime into wedges); 1 medium avocado, pitted and diced into 1/4-inch pieces; 1/4 cup cilantro leaves, chopped; Shredded Mexican blend cheese (optional); Greek yogurt or sour cream (optional)

Description

A simple, nutritious, super easy one-pan Mexican quinoa, perfect for weeknight dinners or lunch meal prep!

Ingredients

Units Scale

1 cup quinoa, rinsed and drained
1 tablespoon olive oil
1/2 yellow onion, diced into 1/4-inch pieces
3 garlic cloves, minced
1 jalapeño, seeded and minced
1 cup vegetable broth
1 cup frozen corn kernels
2 tomatoes on the vine, seeded and diced into 1/4-inch pieces
1 red bell pepper, seeded and diced into 1/4-inch pieces
1 (15-ounce) can black beans, rinsed and drained
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon kosher salt
2 limes (1 1/2 limes juiced, cut remaining 1/2 lime into wedges)
1 medium avocado, pitted and diced into 1/4-inch pieces
1/4 cup cilantro leaves, chopped
Shredded Mexican blend cheese (optional)
Greek yogurt or sour cream (optional)

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Instructions

Rinse and drain 1 cup of quinoa.
Add the quinoa to the pan over medium heat and toast it until the quinoa dries and begins to smell nutty, about 5 minutes.
Push the quinoa to the side of the pan and add 1 tablespoon olive oil; add 1/2 of a diced onion and sauté until translucent, about 5 minutes.
Add 3 cloves of minced garlic and 1 minced jalapeño to the onions and cook, stirring frequently until fragrant, about 1 minute.
Add 1 cup of vegetable broth, 1 cup of frozen corn, 2 diced tomatoes, 1 diced red bell pepper, 1 can of rinsed black beans, 1 teaspoon cumin, 1 teaspoon chili powder, and 1 teaspoon kosher salt. Stir to incorporate all ingredients and bring to a boil. Cover, reduce heat to low and simmer until quinoa is cooked and liquid fully absorbed, about 20 minutes.
Remove from heat and stir in lime juice from 1 1/2 limes, 1 diced avocado, and 1/2 cup chopped cilantro just before serving.
Garnish with Mexican-blend shredded cheese, salsa, sour cream or Greek yogurt, green onions and lime wedges.

Notes

Storing: This dish keeps well in the refrigerator for 3-5 days, and can be reheated or eaten cold. When storing leftovers, place the quinoa in a Tupperware or glass container, cover with plastic wrap (so the plastic wrap is touching the surface of the quinoa, so as not to let any air in) and then cover with a tight-fitting lid. This will help prevent the avocado from browning.

Adapted from Damn Delicious.