Easy One-Pan Mexican Quinoa (Print Version)
# Ingredients:
→ Mexican Quinoa Base
01 -
1 tablespoon olive oil
02 -
1 medium onion, chopped
03 -
2 small bell peppers, chopped
04 -
1 teaspoon ground cumin
05 -
½ teaspoon ground coriander
06 -
2 cloves garlic, minced
07 -
1 cup quinoa, rinsed
08 -
1 can (15 oz) black beans, drained
09 -
1 cup corn kernels
10 -
1 can (15 oz) diced tomatoes
11 -
½ teaspoon kosher salt
12 -
¼ teaspoon black pepper
13 -
1 cup water or vegetable broth
14 -
¼ cup fresh cilantro, chopped
→ Garnishes
15 -
1 ripe avocado
16 -
2 scallions, chopped
17 -
1 lime, cut into wedges
18 -
Pumpkin seeds (optional)
# Instructions:
01 -
Heat olive oil in a 12-inch lidded pan over medium heat. Add onion, peppers, cumin, and coriander. Cook until onions become clear, about 7-8 minutes.
02 -
Mix in minced garlic and cook for 30 seconds until fragrant.
03 -
Add quinoa, black beans, corn, tomatoes, salt, and pepper. Stir well to combine.
04 -
Add liquid, cover, and bring to boil. Reduce heat to low and simmer for 20-23 minutes until liquid is absorbed.
05 -
Let rest 5 minutes, fluff with fork, and stir in cilantro. Serve in bowls topped with avocado, scallions, and lime wedges.
# Notes:
01 -
Can be served as a main dish or side
02 -
Perfect for meal prep and leftovers
03 -
Can use leftover cooked quinoa to reduce cooking time