One Pan Mexican Quinoa


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This One Pan Mexican Quinoa comes together in about a half-hour with just a handful of simple pantry ingredients. It’s the perfect vegetarian side dish for Taco Tuesday, but is hearty enough to stand alone as a main dish as well!

Large white pan filled with Mexican quinoa garnished with sour cream tomatoes and chips

You’ll Love This

  • It’s a one pan dinner! It all comes together in one pot from start to finish which means less dishes for you to wash. And it’s made with mainly pantry ingredients so you can throw it together at a moment’s notice when you need a quick and easy meal!
  • It’s a complete vegetarian dinner. This One Pan Mexican Quinoa is loaded with beans, corn, and salsa along with loads of quinoa and plenty of simple spices. Top with cheese and sour cream or creamy avocado sauce and you’ve got an entire dinner ready in about 30 minutes (most of which is hands off cook time)!
  • It’s a hearty meatless Monday meal! If you’re looking to include more meat free dishes in your monthly meal rotation, this Mexican quinoa is a great way to do it! It’s got your family’s favorite Mexican flavors which makes it familiar, but it’s presented in a slightly different way than they may be used to. We often use this in place of meat for tacos or quesadillas. Seriously, if I put almost anything in a tortilla and call it a taco, my 4 year old will eat it!
White plate with a scoop of Mexican quinoa garnished with sour cream tomatoes and chips

Instructions

Saute onion and garlic in olive oil with chili powder, cumin, salt, pepper, and chipotles in adobo.

White pan with sauteed onion garlic and spices in it

Add quinoa, broth, salsa, black beans, and corn.

Ingredients to make Mexican quinoa in a large white pan

Stir to combine.

Ingredients to make Mexican quinoa in a large white pan

Simmer for 25-30 minutes or until quinoa is cooked through. Let stand, covered, for 5 minutes then stir in lime juice and fresh chopped cilantro.

Mexican quinoa in a large white pan garnished with fresh chopped cilantro

Add pepper jack cheese if desired, and broil in the oven for 1-2 minutes or until the cheese is melted.

Mexican quinoa in a large white pan with melted pepper jack cheese on top

Garnish as desired and enjoy!

Large white pan filled with Mexican quinoa garnished with sour cream tomatoes and chips

Tips

  • Pinto beans or even kidney beans are both great in this recipe in place of the black beans. You can really replace the beans and veggies as needed, just keep the ratios similar, and you’ll end up with a fantastic result! I always have canned black beans and frozen corn on hand, so that’s what I used in this recipe. However, you could use another can of beans in place of the corn or vice versa. Just keep the ratio of veggies/beans around 28-30 ounces and you should end up with a delicious healthy dinner.
  • The salsa is a key ingredient in this dish. Salsa is already seasoned so it imparts A TON of delicious flavor into this Mexican Quinoa. Pick a salsa that your family loves – it doesn’t have to be spicy, just something flavorful. Our family loves roasted tomato salsa so that’s what we usually use because it has just a bit more depth of flavor from the roasting process.
  • Every pan and stovetop cooks slightly differently AND all salsas are created slightly differently with different moisture levels. So if you cook the quinoa for 25 minutes and it doesn’t quite look done, give it a stir, cover it and let it cook for another 5 minutes or until the liquid is absorbed and the quinoa is cooked through. On the other hand, the quinoa appears undercooked after 25 minutes but has absorbed all the liquid, add a bit of water or broth, cover, and cook for another few minutes.
  • You’ll know the quinoa is cooked through when it appears to have popped open exposing the germ which curls around the quinoa like a little tail. Use your judgment when cooking this quinoa dish as to when it’s done. The texture of the quinoa should be soft and fluffy, but not mushy.
White plate with a scoop of Mexican quinoa garnished with sour cream tomatoes and chips

Serve Mexican Quinoa With

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One Pan Mexican Quinoa



  • Author:
    Kylie Lato

  • Prep Time:
    5 minutes

  • Cook Time:
    30 minutes

  • Total Time:
    35 minutes

  • Yield:
    8 servings 1x

Description

This One Pan Mexican Quinoa comes together in about a half-hour with just a handful of simple pantry ingredients. It’s the perfect vegetarian side dish for Taco Tuesday, but is hearty enough to stand alone as a main dish as well!



Scale

Ingredients

  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 4 cloves garlic, thinly sliced
  • 1 cup uncooked quinoa
  • 1.5 cups broth or water
  • 16 oz. salsa
  • 1 (15 oz.) can black beans, drained and rinsed
  • 12 oz. frozen corn kernels
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon chipotles in adobo
  • 2 tablespoons fresh squeezed lime juice
  • 2 tablespoons fresh chopped cilantro
  • Kosher salt
  • fresh cracked pepper
  • 4 oz. shredded pepper jack cheese, optional

Garnish:


Instructions

  1. Heat oil in a large pan over medium-high heat.
  2. Add onion along with a couple pinches of salt and pepper. Cook, stirring frequently for 4 minutes.
  3. Add garlic, cumin chili powder, and chipotles in adobo along with a pinch of salt and pepper. Cook, stirring frequently for 1 minute.
  4. Add quinoa, broth, salsa, black beans, and corn. Stir to combine.
  5. Bring to a boil over medium-high heat.
  6. Cover, reduce heat to low, and simmer for 25-30 minutes or until quinoa is cooked through.
  7. Remove from heat and let stand, covered, for 5 minutes.
  8. Stir in lime juice and fresh chopped cilantro. Season to taste with salt and pepper.
  9. Add pepper jack cheese if desired, and broil in the oven for 1-2 minutes or until the cheese is melted.
  10. Garnish as desired and enjoy!

Notes

Pinto beans or even kidney beans are both great in this recipe in place of the black beans. You can really replace the beans and veggies as needed, just keep the ratios similar, and you’ll end up with a fantastic result! I always have canned black beans and frozen corn on hand, so that’s what I used in this recipe. However, you could use another can of beans in place of the corn or vice versa. Just keep the ratio of veggies/beans around 28-30 ounces and you should end up with a delicious healthy dinner.

The salsa is a key ingredient in this dish. Salsa is already seasoned so it imparts A TON of delicious flavor into this Mexican Quinoa. Pick a salsa that your family loves – it doesn’t have to be spicy, just something flavorful. Our family loves roasted tomato salsa so that’s what we usually use because it has just a bit more depth of flavor from the roasting process.

Every pan and stovetop cooks slightly differently AND all salsas are created slightly differently with different moisture levels. So if you cook the quinoa for 25 minutes and it doesn’t quite look done, give it a stir, cover it and let it cook for another 5 minutes or until the liquid is absorbed and the quinoa is cooked through. On the other hand, the quinoa appears undercooked after 25 minutes but has absorbed all the liquid, add a bit of water or broth, cover, and cook for another few minutes.

You’ll know the quinoa is cooked through when it appears to have popped open exposing the germ which curls around the quinoa like a little tail. Use your judgment when cooking this quinoa dish as to when it’s done. The texture of the quinoa should be soft and fluffy, but not mushy.

  • Category: Main Dish
  • Method: Stove Top + Oven
  • Cuisine: Mexican/American

Keywords: vegetarian Mexican quinoa, one skillet Mexican quinoa





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