Description
This One Pan Mexican Quinoa is a vibrant and hearty dish that combines protein-packed quinoa with black beans, fire-roasted tomatoes, corn, and fresh avocado. Infused with garlic, jalapeno, chili powder, and cumin, it’s a flavorful and nutritious meal that’s easy to prepare in a single skillet, making cleanup a breeze. Perfect for a quick weeknight dinner or a wholesome lunch, this recipe offers a delicious, plant-based option loaded with fresh Mexican-inspired flavors.
Ingredients
Scale
Primary Ingredients
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 jalapeno, minced
- 1 cup quinoa
- 1 cup vegetable broth
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (14.5-ounce) can fire-roasted diced tomatoes
- 1 cup corn kernels (frozen, canned, or roasted)
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Toppings and Garnishes
- 1 avocado, halved, seeded, peeled, and diced
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons chopped fresh cilantro leaves
Instructions
- Heat the aromatics: In a large skillet, warm the olive oil over medium-high heat. Add the minced garlic and jalapeno, cooking while stirring frequently until fragrant, about 1 minute.
- Add quinoa and liquids: Stir in the quinoa, vegetable broth, black beans, fire-roasted diced tomatoes, corn, chili powder, and cumin. Season generously with kosher salt and freshly ground black pepper to taste.
- Simmer until cooked: Bring the mixture to a boil. Once boiling, cover the skillet, reduce the heat to low, and simmer gently until the quinoa is fully cooked and has absorbed the liquid, approximately 20 minutes.
- Incorporate fresh flavors: Remove the skillet from heat. Gently stir in the diced avocado, freshly squeezed lime juice, and chopped cilantro, folding them into the hot quinoa mixture to combine all the flavors evenly.
- Serve: Dish out the One Pan Mexican Quinoa immediately while warm, optionally garnishing with extra cilantro or a wedge of lime if desired.
Notes
- If you prefer a spicier dish, leave some jalapeno seeds in or add extra chili powder.
- Using fire-roasted diced tomatoes adds a smoky flavor but regular diced tomatoes can be substituted.
- Rinsing the quinoa before cooking can remove any bitterness, although pre-rinsed quinoa is often available.
- This recipe is naturally vegan and gluten-free, making it suitable for many dietary preferences.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican quinoa, one pan meal, vegan quinoa recipe, easy dinner, black beans, avocado quinoa, gluten free, healthy quinoa dish
