One Pan Mexican Quinoa
A healthy vegetarian dinner that's made in 1 pan! This dish layers protein rich quinoa and beans, simmered in a spicy tomato sauce, with cheese, and lots of veggies! I add sauteed peppers and onions on top, but save time by skipping those and just adding lots of avocado, tomatoes and chopped cilantro. Customize the toppings and make this your own!
Servings: 6 people
Calories: 365kcal
Ingredients
- 1 1/2 cups Quinoa
- 3 cups vegetable broth
- 1 15 ounce can crushed tomatoes sub blended diced tomoatoes
- 1 15 ounce can black beans rinsed and drained
- 1 ear corn kernels cut off cob, or sub 1 cup frozen
- 1 tablespoon chili powder *or less, depending on how spicy chili powder is
- 1 tablespoon cumin
- 1 teaspoon sea salt or more, to taste
- 1 teaspoon Mexican oregano
Toppings - Optionally Add Based on Preference!
- 1 tablespoon olive oil
- 1 bell pepper sliced
- 1/2 onion sliced thin
- salt and pepper to taste
- 1 cup cheddar cheese shredded
- 1 avocado cubed, to top
- 1 cup cherry tomatoes halved
- cilantro to top, optional
- green onions to top, optional
Instructions
- In a large sauté pan with a lid, or a dutch oven, add a tablespoon of olive oil, and heat over medium high heat. Add sliced onions and peppers and sauté for 5-7 minutes, until tender and beginning to brown. Remove from pan and set aside.
- To the same pan, add the quinoa, crushed tomatoes, vegetable broth, salt, spices, beans, and corn. Stir to combine, and then allow to come to a boil over medium high heat.
- Once the pot is boiling, reduce heat to low, and cover. Simmer for another 30-40 minutes, until most of the liquid is absorbed. Be sure to check, because the tomato sauce will rise to the top.
- Once your rice is cooked, stir the tomato sauce back into the quinoa, and top with shredded cheese, if desired. Place the lid back on top and let it sit for a couple of minutes until the cheese is melted.
- Top the dish with sautéed peppers and onions, avocado, tomatoes, cilantro and green onion, or any other toppings you desire!
Video
Notes
How to Store Leftovers and FAQ
Store leftover Mexican quinoa in the pan covered with the lid, or in an air tight container, in the refrigerator for up to 3 days. Reheat by adding a little vegetable broth and covering it with a lid, and heating on medium low for about 15 minutes.Mexican Quinoa Bowl
This recipe is perfect for meal prepping! Make the Mexican Quinoa (without toppings), and store in an airtight container until ready to serve. When ready to enjoy, add servings to bowls and reheat, then add toppings of choice. Fried eggs, leftover meat, avocados, and greens like arugula and spinach are great additions. If you're on the hunt for a cold dish, try this Mexican Quinoa Salad recipeNutrition
Calories: 365kcal | Carbohydrates: 48g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 1006mg | Potassium: 493mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1675IU | Vitamin C: 35.8mg | Calcium: 179mg | Iron: 2.5mg