Oh my goodness, let me tell you about my absolute favorite go-to dish: *one pan Mexican quinoa*! It’s like a warm hug in a bowl, and the best part? It all comes together in just one pan—no fuss, no mess! I love one pan meals because they save time on both cooking and cleaning, which is a win-win in my book. Plus, this dish is packed with vibrant flavors and wholesome ingredients that make it a nutritious option for busy weeknights or meal prep. Trust me, once you try this, you’ll be hooked! It’s a delicious way to enjoy a healthy meal without spending hours in the kitchen.
Ingredients List
- 1 cup quinoa – this little grain is the star of the show, full of protein and fiber!
- 2 cups vegetable broth – use low-sodium for a healthier option, and it adds so much flavor!
- 1 can black beans, rinsed and drained – they bring a hearty texture and loads of nutrients.
- 1 cup corn, frozen or canned – sweet and crunchy, it brightens up the dish beautifully.
- 1 red bell pepper, diced – for a pop of color and a hint of sweetness; it’s a must!
- 1 onion, chopped – adds depth and that comforting aroma when sautéed.
- 2 cloves garlic, minced – because garlic makes everything better, right?
- 1 teaspoon cumin – this spice gives it that warm, earthy vibe.
- 1 teaspoon chili powder – for a little kick and to enhance those Mexican flavors.
- Salt and pepper to taste – simple, but don’t skip it; they really bring all the flavors together!
- 1 avocado, sliced (for topping) – creamy and rich, it’s the perfect finishing touch!
- Cilantro, chopped (for garnish) – fresh and fragrant, it adds a lovely brightness.
How to Prepare One Pan Mexican Quinoa
Now, let’s dive into making this delightful *one pan Mexican quinoa*! It’s super simple, and I promise you’ll love how everything comes together in just a few steps. Grab your favorite large pan, and let’s get cooking!
Step-by-Step Instructions
- First, heat your large pan over medium heat. You want it nice and warm, but not too hot, so keep an eye on it!
- Once the pan’s ready, toss in the chopped onion and minced garlic. Sauté them for about 2-3 minutes until they’re translucent and fragrant. Oh, that smell is heavenly!
- Next, add in the diced red bell pepper. Let it cook for about 3 minutes, stirring occasionally. This step adds a lovely crunch to your quinoa!
- Now it’s time for the star of the dish! Stir in the quinoa, ensuring it gets coated with all those tasty flavors. Then, pour in the vegetable broth, followed by the black beans and corn. Don’t forget the cumin and chili powder—this is where the magic happens!
- Bring everything to a boil, and then reduce the heat to low. Cover the pan and let it simmer for 15-20 minutes. You’ll want to check it occasionally to make sure it doesn’t stick. The quinoa should absorb all that delicious broth and fluff up perfectly!
- Once the quinoa is cooked, season with salt and pepper to your liking. Give it a gentle stir to combine all those vibrant ingredients.
- Finally, serve it hot, topped with sliced avocado and a sprinkle of cilantro. Trust me, it’s the perfect finishing touch!
And there you have it—your one pan Mexican quinoa is ready to be devoured. Enjoy every bite!
Why You’ll Love This Recipe
- Quick to prepare—ready in just 30 minutes!
- Nutritious ingredients packed with protein and fiber.
- Vibrant flavors that bring a fiesta to your table.
- One pan means less cleanup—who doesn’t love that?
- Perfect for meal prep or a cozy weeknight dinner.
Tips for Success
To make your *one pan Mexican quinoa* turn out absolutely perfect, here are a few of my favorite tips! First, don’t hesitate to customize the veggies based on what you have on hand—zucchini, diced tomatoes, or even spinach work wonderfully! If you want a little heat, toss in some jalapeños or a pinch of cayenne pepper. Also, remember to rinse your quinoa thoroughly before cooking; it helps remove any bitterness and makes it taste so much better!
Make sure to keep an eye on the liquid level as it simmers. If it seems too dry, add a splash more broth or water. And lastly, let your quinoa rest for a few minutes after cooking before serving; this will help it fluff up nicely and absorb all those flavors. Trust me, these little tips make a big difference!
Nutritional Information
Here’s the estimated nutritional breakdown for a serving of my *one pan Mexican quinoa*. Each delightful cup packs around 250 calories, with 4 grams of fat and 10 grams of protein—perfect for keeping you satisfied! It also contains about 45 grams of carbohydrates and 10 grams of fiber, making it a healthy choice. Remember, these values are estimates, so feel free to adjust based on your specific ingredients and any extras you might add!
FAQ Section
Got questions about my delicious *one pan Mexican quinoa*? Don’t worry, I’ve got you covered! Here are some common queries that pop up:
Common Questions
Can I make this recipe with different grains? Absolutely! You can swap quinoa for brown rice or even couscous, but just keep in mind that cooking times may vary.
What if I don’t have black beans? No problem! You can use kidney beans, pinto beans, or even chickpeas for a different twist.
How do I store leftovers? Just pop any leftovers in an airtight container in the fridge. They’ll stay fresh for about 3-4 days!
Can I freeze this dish? Yes! It freezes beautifully. Just let it cool completely before transferring to a freezer-safe container. Thaw in the fridge overnight before reheating.
What can I serve with this quinoa? It’s fantastic on its own, but you can pair it with a side salad, tortilla chips, or even some fresh salsa for extra flavor!
Storage & Reheating Instructions
Storing your delicious *one pan Mexican quinoa* is super easy! Just transfer any leftovers into an airtight container and pop it in the fridge, where it’ll stay fresh for about 3-4 days. If you want to keep it longer, you can freeze it! Let it cool completely, then store it in a freezer-safe container. When you’re ready to enjoy it again, simply thaw it overnight in the fridge. To reheat, you can either microwave it or warm it on the stovetop with a splash of water or broth to keep it nice and moist. Enjoy every tasty bite again!
Print
One Pan Mexican Quinoa: 7 Reasons to Love This Dish
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A simple and nutritious one pan meal featuring quinoa and Mexican flavors.
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, rinsed and drained
- 1 cup corn, frozen or canned
- 1 red bell pepper, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 avocado, sliced (for topping)
- Cilantro, chopped (for garnish)
Instructions
- Heat a large pan over medium heat.
- Add onion and garlic, sauté until translucent.
- Add bell pepper, cook for 3 minutes.
- Stir in quinoa, broth, black beans, corn, cumin, and chili powder.
- Bring to a boil, then reduce heat and cover.
- Simmer for 15-20 minutes until quinoa is cooked.
- Season with salt and pepper.
- Top with avocado and cilantro before serving.
Notes
- Can add jalapeños for spice.
- Store leftovers in the refrigerator.
- Great for meal prep.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: one pan, mexican, quinoa, healthy, vegan
