Description
Quick and easy One Pan Mexican Quinoa that’s packed with protein and flavor! This healthy vegetarian dinner is perfect for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeno, seeded and minced (optional)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (15-ounce) can corn, drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup chopped fresh cilantro, for garnish
- Avocado slices, for garnish
- Lime wedges, for serving
Instructions
- Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic, bell pepper, and jalapeno (if using) to the skillet. Cook for another 3-5 minutes, until the vegetables are tender.
- Stir in the quinoa, vegetable broth, black beans, corn, diced tomatoes, chili powder, cumin, smoked paprika, salt, and pepper. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the quinoa is cooked and the liquid is absorbed. Make sure to check on the quinoa periodically to prevent sticking.
- Remove from heat and let stand for 5 minutes. Fluff with a fork.
- Garnish with fresh cilantro and avocado slices. Serve with lime wedges.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Calories: 380
- Sugar: 8g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 55g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 0mg
Keywords: quinoa, mexican, one pan, vegetarian, healthy, black beans, corn