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One Pan Mexican Quinoa Recipe

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4.1 from 22 reviews

This One Pan Mexican Quinoa is a vibrant, nutrient-packed dish bursting with fresh vegetables, spices, and hearty quinoa. Perfect for a quick, healthy meal, it combines sautéed onions and peppers with black beans, corn, and tomatoes, seasoned with paprika and cumin. Finished with lime juice, fresh parsley, green onions, and creamy avocado, this easy-to-make meal delivers a flavorful, satisfying taste of Mexican-inspired cuisine all in one pot.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Vegetables

  • 1 small red onion, chopped
  • 3 cloves of garlic, minced
  • 2 bell peppers, chopped (orange and red)
  • 2 cups frozen corn
  • 1 cup fresh parsley, chopped
  • 2 green onions, sliced
  • 1 avocado, to serve

Pantry

  • 1 cup quinoa, uncooked and pre-rinsed
  • 1 1/2 cups vegetable broth
  • 3 cups canned diced tomatoes
  • 1 15 oz can black beans, drained and rinsed
  • 1 tablespoon paprika powder
  • 1/2 tablespoon cumin
  • Salt, to taste
  • Black pepper, to taste
  • Red pepper flakes, to taste

Others

  • Juice of one lime
  • Cooking oil (for sautéing)

Instructions

  1. Sauté the Base: Heat oil in a large non-stick pot or pan over medium to high heat. Add chopped red onion and sauté for 2-3 minutes until translucent. Add minced garlic and chopped bell peppers, cooking for an additional 2 minutes on high heat to soften the vegetables.
  2. Add Main Ingredients: Stir in the pre-rinsed quinoa, vegetable broth, canned diced tomatoes, drained black beans, frozen corn, paprika powder, and cumin. Mix well to combine all ingredients evenly.
  3. Simmer Covered: Cover the pot with a lid and cook the mixture for about 20 minutes. Stir occasionally to prevent quinoa from sticking or burning. Adjust heat as needed to maintain a gentle simmer without scorching the bottom.
  4. Finishing Touches: Once the quinoa is cooked and liquid absorbed, stir in the lime juice, sliced green onions, and chopped fresh parsley. Season with salt, black pepper, and red pepper flakes to taste. Mix thoroughly to blend flavors.
  5. Serve: Plate the quinoa and top with sliced or diced avocado. Serve warm as a wholesome main dish or as a vibrant side.

Notes

  • Add plenty of fresh parsley just before serving for an extra boost of vitamins and iron. Save leftovers for green smoothies or a quick lunch.
  • This dish works best when cooked between medium and high heat; stirring regularly helps avoid burning or sticking.
  • Using a non-stick pot is recommended for easier cooking and cleaning.
  • You can easily adapt this recipe for the Instant Pot with a specific pressure cooking method.
  • Substitute parsley with fresh cilantro for a more authentic Mexican flavor.
  • Make sure to rinse quinoa thoroughly with a fine mesh strainer to remove any bitterness before cooking.
  • Author: Adeline
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican
  • Diet: Vegetarian

Find it online: https://flavorhug.com/one-pan-mexican-quinoa-recipe/