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–+ servings
Mary Kelly

One Pan Mexican Quinoa

When it comes to enjoying One Pan Mexican Quinoa, you have a world of delicious options to consider. This dish pairs beautifully with a variety of sides and toppings.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Mexican
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 tablespoon extra-virgin olive oil: For sautéing and flavor.
  • 2 garlic cloves finely minced: To build a fragrant base.
  • 1 small jalapeño minced: Adds a little kick.
  • 1 cup tri-color quinoa or regular quinoa: The main component that's nutritious.
  • 1 cup low-sodium vegetable broth: To cook the quinoa and infuse flavor.
  • 1 14.5-ounce can fire-roasted diced tomatoes with green chilies: A burst of flavor and spice.
  • 1 15-ounce can black beans, rinsed and drained: For protein and fiber.
  • 1 cup corn kernels fresh, roasted, or frozen: Sweet crunch.
  • 1 teaspoon smoked paprika: Sweet and smoky aroma.
  • ½ teaspoon ground cumin: Adds warmth and earthiness.
  • Kosher salt and freshly ground black pepper to taste: To season.
  • ½ teaspoon garlic powder optional, for extra depth: For those who crave more garlic flavor.
  • 1 ripe avocado diced: Creaminess for topping.
  • 2 tablespoons fresh lime juice: Brightens the entire dish.
  • 2 tablespoons chopped fresh cilantro: For a fresh herb finish.

Equipment

  • Skillet

Method
 

Step 1: Prepare the Ingredients
  1. Begin by measuring and preparing your ingredients. Rinse the quinoa thoroughly in cold water. Mince the garlic, jalapeño, and chop the avocado and cilantro.
Step 2: Sauté Aromatics
  1. In a large skillet over medium heat, add the extra-virgin olive oil. Once hot, add the minced garlic and jalapeño. Sauté for about 2 minutes until fragrant, making sure not to burn the garlic.
Step 3: Add the Quinoa
  1. Stir in the rinsed quinoa. Toast the quinoa with the garlic and jalapeño for about 1-2 minutes. This step brings out its nuttiness and adds depth to the dish.
Step 4: Pour in the Broth and Tomatoes
  1. Next, add the vegetable broth and fire-roasted diced tomatoes along with their juices. Stir to combine everything.
Step 5: Season the Dish
  1. Sprinkle in the smoked paprika, ground cumin, salt, and pepper. Stir to ensure everything is well-mixed.
Step 6: Cook the Quinoa
  1. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for 15-20 minutes. This allows the quinoa to absorb all that delicious flavor.
Step 7: Add the Beans and Corn
  1. After the quinoa is cooked, gently fold in the rinsed black beans and corn kernels. Allow them to warm through for a few minutes.
Step 8: Final Touches
  1. Once everything is heated, remove the skillet from the heat. Stir in the lime juice and cilantro for that fresh burst of flavor.
Step 9: Serve and Enjoy!
  1. Just before serving, top with diced avocado. This dish is best enjoyed warm, but it also makes for fantastic leftovers!

Nutrition

Carbohydrates: 57gFat: 10gFiber: 9g

Notes

Rinse Your Quinoa: Always rinse quinoa before cooking. This helps to remove saponins, which can give a bitter taste.
 Customize Your Protein: Add cooked chicken, shrimp, or tofu for a protein boost. It’s a flexible recipe!
 Make It Spicier: If you like heat, toss in some red pepper flakes or more jalapeño.
 Use a Lid: Keeping the skillet covered while cooking helps the quinoa to steam properly.
 Fresh Herbs Are Key: Fresh cilantro and lime juice make a world of difference. Don’t skip them!

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