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One Pan Mexican Quinoa

One Pan Mexican Quinoa Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 358
Ingredients Method Notes

Ingredients
  

  • 1 cup white quinoa, rinsed and drained
  • 1 tbsp olive oil
  • 1 small yellow onion (about 1 cup diced)
  • 1 red bell pepper (about 1 cup diced)
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • ½ tsp smoked paprika
  • ½ tsp kosher salt, plus more to taste
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 can (14.5 oz) fire-roasted diced tomatoes, with juice
  • 1 cup vegetable broth
  • Juice of 1 lime
  • ¼ cup loosely packed fresh cilantro, chopped, plus more for serving
  • 1 ripe avocado, sliced
  • Crumbled cotija or shredded Monterey Jack, for serving (optional)

Method
 

  1. Heat oil in a large skillet over medium heat. Cook onion and bell pepper until softened, about 5 minutes. Add garlic, cumin, chili powder, smoked paprika, and salt; stir 30 seconds.
  2. Add rinsed quinoa to the skillet and toast, stirring, for 1 minute.
  3. Pour in the diced tomatoes with their juice, vegetable broth, black beans, and corn. Stir, bring to a boil, then cover, reduce heat to low, and simmer for 20 minutes without lifting the lid.
  4. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and stir in lime juice and cilantro.
  5. Serve in bowls topped with sliced avocado, extra cilantro, and cheese if using.

Notes

Letting the quinoa rest covered off the heat is what keeps it fluffy rather than sticky. If using brown rice instead of quinoa, increase the broth to 1½ cups and cook for 35 to 40 minutes.