Delicious One-Pan Mexican Quinoa
Are you ready to explore the vibrant flavors of Mexico in a simple, wholesome dish? This Delicious One-Pan Mexican Quinoa is the perfect blend of spicy, savory, and downright delicious ingredients that come together in one pan for an easy weeknight dinner. Not only is this recipe packed with nutrients, but it also makes for an effortless cleanup. So, let’s dive into this colorful dish that’s sure to please everyone at your table!
What You’ll Love About This Recipe
- Quick and easy to prepare in just one pan.
- Loaded with protein and fiber from quinoa, chickpeas, and black beans.
- Vibrant flavors that can be customized with your favorite salsas.
- Perfect for meal prep; enjoy leftovers for lunch or dinner.
- Great for vegetarians and those looking for a healthy meal option.
What to Buy
When gathering your ingredients for this Delicious One-Pan Mexican Quinoa, here’s what you’ll need:
- 2 teaspoons olive oil
- 1 cup red pepper, finely chopped
- 1/2 cup onion, finely chopped
- 1 tablespoon fresh garlic, minced
- 1 1/3 cups reduced-sodium vegetable broth
- 1 cup frozen corn kernels
- 2/3 cup salsa of choice
- 2/3 cup chickpeas, drained and rinsed
- 1/2 cup black beans, drained and rinsed
- 1/2 cup nutritional yeast
- 1/2 tablespoon ground cumin
- 1/4 teaspoon salt
- Pepper to taste
- 1 cup quinoa, uncooked
- Cilantro for garnish
Before You Start: Equipment
Before jumping into the cooking process, make sure you have the following kitchen tools:
- Large skillet or sauté pan: For cooking all ingredients in one pan.
- Measuring cups and spoons: To accurately measure your ingredients.
- Wooden spoon or spatula: For stirring and mixing.
- Knife and cutting board: For chopping vegetables.
Delicious One-Pan Mexican Quinoa: How It’s Done
Step 1: Sauté the Vegetables
In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the finely chopped red pepper and onion, stirring occasionally until they become soft and fragrant, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, ensuring it doesn’t burn.
Step 2: Add the Dry Ingredients
Stir in the uncooked quinoa, ground cumin, and a pinch of salt and pepper. Mix well to coat the quinoa with the flavors from the vegetables.
Step 3: Pour in the Liquids
Add the vegetable broth, salsa, frozen corn, chickpeas, and black beans to the skillet. Stir everything together, making sure the quinoa is submerged in the liquid.
Step 4: Cook the Quinoa
Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15-20 minutes, or until the quinoa is cooked and has absorbed most of the liquid.
Step 5: Add Nutritional Yeast and Finish
Once the quinoa is fully cooked, stir in the nutritional yeast for a cheesy flavor. Taste and adjust the seasoning with additional salt and pepper if needed. Remove from heat and let it sit, covered, for 5 minutes.
Step 6: Serve and Garnish
Fluff the quinoa with a fork and serve warm, garnished with fresh cilantro. Enjoy this Delicious One-Pan Mexican Quinoa as a satisfying main dish or a hearty side!
Smart Substitutions
If you’re looking to customize this recipe further, consider these substitutions:
- Quinoa: Try using brown rice or farro for a different grain.
- Chickpeas: Swap them out for black beans or kidney beans.
- Salsa: Use your favorite homemade salsa or a fruit salsa for a twist.
- Vegetables: Add zucchini, spinach, or any seasonal vegetables you have on hand.
Method to the Madness
This Delicious One-Pan Mexican Quinoa recipe is not just about the taste; it’s about the method. The one-pan technique ensures that all the flavors meld together beautifully, while the cooking process is straightforward enough for even the most novice cook. You’ll appreciate how quickly this dish comes together, making it an ideal option for busy weeknights.
Keep It Fresh: Storage Guide
If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. This dish can also be frozen for up to 3 months. When ready to enjoy, simply thaw overnight in the fridge and reheat either in the microwave or on the stovetop with a splash of water to regain moisture.
Questions People Ask
Can I make this recipe ahead of time?
Absolutely! This Delicious One-Pan Mexican Quinoa makes for great meal prep. You can prepare it in advance and store it in the refrigerator or freezer for later use.
Is quinoa gluten-free?
Yes, quinoa is naturally gluten-free, making it a perfect grain alternative for those with gluten sensitivities.
What can I serve with this dish?
This dish is delicious on its own, but you can serve it with avocado slices, lime wedges, or a dollop of Greek yogurt for extra creaminess. It also pairs well with a side salad or tortilla chips.
Can I use fresh corn instead of frozen?
Yes, fresh corn can be used! Just make sure to cook it until tender before adding it to the dish.
Quick Weeknight Wins
If you love this Delicious One-Pan Mexican Quinoa, then you might also enjoy these quick and easy recipes for busy weeknights:
- Chickpea Curry – A creamy, flavorful dish that comes together in no time.
- Vegetable Stir-Fry – A colorful medley of veggies tossed in a savory sauce.
- Pasta Primavera – A light and fresh pasta dish with seasonal vegetables.
- Chicken Fajitas – Sizzling chicken and peppers served with warm tortillas.
See You at the Table
Now that you know how to make this Delicious One-Pan Mexican Quinoa, it’s time to gather your loved ones around the table and enjoy a meal that’s not only nourishing but bursting with flavor. This recipe is bound to become a favorite in your household, and with so many variations, you’ll never get bored! Happy cooking!
Delicious One-Pan Mexican Quinoa
Ingredients
Equipment
Method
- In a large skillet, heat 2 teaspoons of olive oil over medium heat. Add the finely chopped red pepper and onion, stirring occasionally until they become soft and fragrant, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, ensuring it doesn’t burn.
- Stir in the uncooked quinoa, ground cumin, and a pinch of salt and pepper. Mix well to coat the quinoa with the flavors from the vegetables.
- Add the vegetable broth, salsa, frozen corn, chickpeas, and black beans to the skillet. Stir everything together, making sure the quinoa is submerged in the liquid.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 15-20 minutes, or until the quinoa is cooked and has absorbed most of the liquid.
- Once the quinoa is fully cooked, stir in the nutritional yeast for a cheesy flavor. Taste and adjust the seasoning with additional salt and pepper if needed. Remove from heat and let it sit, covered, for 5 minutes.
- Fluff the quinoa with a fork and serve warm, garnished with fresh cilantro. Enjoy this Delicious One-Pan Mexican Quinoa as a satisfying main dish or a hearty side!
Notes
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- This dish can be frozen for up to 3 months; thaw overnight in the fridge before reheating.
- Feel free to customize with seasonal vegetables or different grains like brown rice.
