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One-Pan Mexican Quinoa

One-Pan Mexican Quinoa: Flavorful Weeknight Delight!

One-Pan Mexican Quinoa is a vibrant and flavorful dish perfect for busy weeknights, combining protein-packed quinoa with fresh vegetables and Mexican spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 0.5 cup Onion Provides base flavor; substitute with shallots for a milder taste.
  • 2 cloves Garlic Adds aroma and depth; can use garlic powder as a substitute.
  • 1 cup Red Pepper Adds sweetness and crunch; green bell peppers can be used as an alternative.
  • 1 whole Fresh Tomato Adds freshness and acidity; can substitute with canned diced tomatoes.
For the Seasoning
  • 1 teaspoon Cumin Gives earthy warmth; substitute with coriander for a different taste.
  • 1 teaspoon Coriander Complements the cumin and enhances the dish’s flavor.
  • 1 teaspoon Smoked Paprika Adds smokiness and color; regular paprika can substitute if not available.
  • 0.5 teaspoon Salt Enhances flavor balance; adjust to taste.
For the Filling
  • 1 cup Corn Provides sweetness and texture; frozen or canned corn can be used.
  • 1 cup Black Beans Adds protein and fiber; can substitute with kidney beans for variety.
  • 1 cup Quinoa The nutritious base and main ingredient; use long-grain rice if desired.
  • 2 cups Water or Vegetable Stock For cooking the quinoa; stock adds flavor versus plain water.
For the Garnish
  • 1 whole Avocado For garnish; adds creaminess.
  • 1 handful Fresh Cilantro Fresh herb garnish; can substitute with parsley if needed.
  • 1 whole Lime For juicing before serving; enhances flavor.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions
  1. Prepare the Vegetables: Start by finely chopping the onion, red pepper, and fresh tomato. Mince the garlic cloves to release their aromatic oils. Set your vegetables aside.
  2. Sauté the Base Flavors: Heat 1 tablespoon of olive oil over medium heat in your skillet. Add the chopped onions and red peppers, sautéing for about 5 minutes until softened.
  3. Add Tomatoes and Spices: Incorporate the freshly chopped tomatoes and minced garlic, stirring well. Sprinkle in the cumin, coriander, smoked paprika, and salt, cooking for an additional 2-3 minutes.
  4. Rinse the Quinoa: Rinse 1 cup of quinoa under cold running water. After rinsing, allow the quinoa to drain.
  5. Combine Ingredients in the Skillet: Add the drained quinoa, corn, black beans, and 2 cups of water or vegetable stock to the skillet. Mix everything together.
  6. Cover and Cook: Once simmering, cover the skillet tightly, lowering the heat to low. Allow it to cook undisturbed for 15 minutes.
  7. Fluff and Garnish: Use a fork to fluff the quinoa gently. Serve warm, garnished with avocado, cilantro, and lime juice.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 50gProtein: 12gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 400mgPotassium: 600mgFiber: 10gSugar: 3gVitamin A: 20IUVitamin C: 30mgCalcium: 6mgIron: 15mg

Notes

Always rinse quinoa before cooking to enhance flavor and avoid bitterness. Using vegetable stock adds depth to the dish.

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