Let me tell you, the *one pan Mexican quinoa* has become one of my absolute favorite go-to meals! It’s seriously the epitome of convenience—I mean, who doesn’t love a delicious, nutritious dish that comes together in just one pan? This recipe is packed with protein from the quinoa and black beans, plus all the vibrant veggies make it not just healthy but also visually stunning! I whip it up when I’m short on time but craving something hearty and satisfying. And the best part? You can customize it with whatever you have on hand! Trust me, once you try this, it’ll quickly become a staple in your kitchen too!
Ingredients List
Here’s what you’ll need to whip up this delicious *one pan Mexican quinoa*! Make sure to have everything prepped and ready to go for a smooth cooking experience.
- 1 cup quinoa (rinsed under cold water)
- 2 cups vegetable broth
- 1 can black beans (15 oz, drained and rinsed)
- 1 cup corn (frozen or canned)
- 1 bell pepper (diced, any color you prefer)
- 1 can diced tomatoes (14.5 oz, with juices)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt (to taste)
- Fresh cilantro (for garnish)
These ingredients come together to create a colorful, nutritious dish that’s bursting with flavor! Feel free to adjust quantities to suit your taste buds or what you have on hand—cooking should be fun and flexible!
How to Prepare One Pan Mexican Quinoa
Alright, let’s get cooking! This is where the magic happens, and I promise it’s super straightforward. First things first, rinse your quinoa under cold water in a fine-mesh strainer. This helps get rid of any bitterness—trust me, you don’t want that!
- In a large pan, combine the rinsed quinoa and vegetable broth over medium-high heat.
- Next, add in your black beans, corn, diced bell pepper, and the can of diced tomatoes (juices and all!). Sprinkle in the chili powder, cumin, and a pinch of salt.
- Now, bring everything to a gentle boil. It’s like a little dance of flavors happening right there!
- Once it’s boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for about 20 minutes. This is the time for all those delicious ingredients to meld together, so don’t peek too often!
- After 20 minutes, lift the lid, and fluff the quinoa with a fork. It should be tender and have absorbed all that flavorful broth.
- Finally, garnish with fresh cilantro before serving. Wow, just look at that colorful goodness!
And there you have it! Your *one pan Mexican quinoa* is ready to be devoured. Easy, right?
Why You’ll Love This Recipe
- Quick and easy to prepare – it’s ready in just 30 minutes!
- Packed with flavor and nutrition, making it a wholesome meal for any time of day.
- Perfect for meal prep; it stores well and tastes even better the next day.
- Vegan and gluten-free, catering to a variety of dietary needs.
- And let’s not forget, it’s all made in one pan—so easy clean-up!
This dish truly checks all the boxes for a busy home cook like me, and I’m sure you’ll love it just as much!
Tips for Success
To ensure your *one pan Mexican quinoa* turns out perfect every single time, here are my top tips! First, don’t skip rinsing the quinoa—it really does help with that bitter taste! If you like a little kick, feel free to add extra chili powder or even some diced jalapeños for heat. When serving, I love to top it with creamy avocado or a squeeze of fresh lime, which really brightens up the flavors. And here’s a common pitfall: make sure to keep an eye on the simmering time; overcooking can lead to mushy quinoa. Trust me, following these tips will give you a delicious, satisfying meal every time!
Variations
One of the best things about *one pan Mexican quinoa* is how easy it is to mix things up! If you’re in the mood for a bit of a twist, try swapping in different vegetables like zucchini, spinach, or even sweet potatoes. You can also change the spices to suit your taste; a sprinkle of smoked paprika or a dash of cayenne pepper can really amp up the flavor! For added protein, consider tossing in some cooked chicken, tofu, or even extra beans like pinto or kidney beans. Want a creamy touch? Stir in some avocado or a dollop of your favorite plant-based yogurt right before serving. The possibilities are endless!
Storage & Reheating Instructions
If you find yourself with leftovers of this *one pan Mexican quinoa* (which is likely because it’s so good!), storing it is super simple. Just let it cool completely, then transfer it to an airtight container. It’ll keep well in the fridge for about 4–5 days. If you want to save it for later, you can freeze it too! Just portion it into freezer-safe bags or containers, and it should last for up to 2 months.
When you’re ready to enjoy it again, reheating is a breeze. You can pop it in the microwave for a few minutes until heated through, or for a stovetop option, throw it back in a pan with a splash of vegetable broth to keep it moist. Easy peasy!
Nutritional Information
Here’s a quick look at the estimated nutritional values for a serving of *one pan Mexican quinoa*! Each serving (about 1 cup) contains approximately 250 calories, 4g of fat (with no saturated fat), 10g of protein, and 44g of carbohydrates. It also packs in 8g of fiber and only 2g of sugar, making it a fantastic option for a healthy meal. Plus, there’s no cholesterol! Keep in mind that these values may vary slightly based on the specific ingredients you use, but it’s a wholesome choice, for sure!
FAQ Section
Got questions about making your *one pan Mexican quinoa*? I’ve got answers! Here are some common inquiries I hear:
Can I use water instead of vegetable broth?
Absolutely! While vegetable broth adds extra flavor, you can use water in a pinch. Just consider seasoning it a bit more to compensate.
How can I make this dish spicier?
If you love a kick, try adding more chili powder, or toss in some diced jalapeños or hot sauce during cooking. You can always adjust the spice level to your taste!
Can I make this with different grains?
Sure! While quinoa is perfect for this recipe, you can also experiment with other grains like brown rice or farro. Just keep in mind that cooking times may vary, so adjust accordingly.
Is this recipe good for meal prep?
Definitely! The *one pan Mexican quinoa* is fantastic for meal prepping. It stores well in the fridge and tastes even better the next day. Just reheat and enjoy!
Can I add protein to this dish?
For sure! You can mix in cooked chicken, tofu, or even more beans for a protein boost. It’s a versatile dish that welcomes your favorite add-ins!
I hope these answers help you whip up the most delicious version of *one pan Mexican quinoa* ever!
Drucken
One Pan Mexican Quinoa: 5 Reasons You’ll Love This Meal
- Gesamtzeit: 30 minutes
- Ertrag: 4 servings 1x
- Ernährung: Vegan
Beschreibung
A simple one pan dish packed with flavor and nutrition.
Zutaten
- 1 cup quinoa
- 2 cups vegetable broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 bell pepper, diced
- 1 can diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt to taste
- Fresh cilantro for garnish
Anweisungen
- Rinse the quinoa under cold water.
- In a large pan, combine quinoa and vegetable broth.
- Add black beans, corn, bell pepper, diced tomatoes, chili powder, cumin, and salt.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 20 minutes or until quinoa is cooked.
- Fluff with a fork and garnish with cilantro before serving.
Notes
- Adjust spices according to your taste.
- Serve with avocado or lime for extra flavor.
- This dish is great for meal prep.
- Prep Time: 10 minutes
- Kochen Zeit: 20 minutes
- Kategorie: Main dish
- Methode: Stovetop
- Küche: Mexican
Ernährung
- Portionsgröße: 1 cup
- Kalorien: 250
- Zucker: 2g
- Natrium: 200mg
- Fett: 4g
- Gesättigte Fettsäuren: 0g
- Ungesättigte Fette: 4g
- Trans Fat: 0g
- Kohlenhydrate: 44g
- Faser: 8g
- Protein: 10g
- Cholesterin: 0mg
Keywords: one pan mexican quinoa
