Author: Melissa Huggins  | Published by: Vegan Huggs

One Pan Mexican Quinoa

This One Pan Mexican Quinoa is a hearty flavor-packed meal and it’s a breeze to make. It’s a total weeknight winner that takes about 30 minutes on the stove, and you’ll only have to clean one pan!

When I want to make a meal that’s hearty and delicious, yet super simple, this is my go-to recipe. It’s perfect for busy weeknights and it’s totally kid-friendly, too.

This is an all-in-one meal, but you can serve it as a side, mix it in salads or use it as a burrito filling. I love having leftovers for breakfast alongside my tofu scramble.

You might need to take a trip to your local grocery store, but you can definitely find everything you’ll need in one place.

You’ll need avocado oil, red onion, poblano pepper, garlic, chili powder, cumin, smoked paprika, sea salt, quinoa, vegetable broth, corn kernels, black beans, lime juice, cilantro, and avocado.

One Pan Mexican Quinoa

  • Prep Time15 min
  • Cook Time25 min
  • Total Time40 min
  • Yield5 people

    Ingredients

    • 2 tablespoons avocado oil (or preferred oil)
    • 1 small red onion , diced
    • 1 large poblano pepper , diced (sub green bell pepper)
    • 4 cloves garlic , minced
    • 2.5 teaspoons chili powder
    • 1.5 teaspoon ground cumin
    • 1 teaspoon smoked paprika
    • 14.5 ounces fire roasted diced tomatoes , canned
    • 2.5 cups vegetable broth , low sodium
    • 1.5 cups quinoa , uncooked (rinse if not pre-rinsed)
    • 15 ounces black beans , canned – rinsed and drained
    • 1 cup corn kernels , canned or frozen
    • 1 teaspoon sea salt , more to taste
    • ⅓ cup cilantro , chopped
    • Juice of 1 lime
    • 1 avocado , cubed or sliced

    Instructions

    In Large Skillet

    1
    Heat oil in a large skillet over medium heat. When oil is shimmering, add onion and poblano pepper. Sauté until softened, about 4-6 minutes. 
    2
    Add garlic and sauté for 30-60 seconds until fragrant.
    3
    Now add the chili powder, cumin and smoked paprika. Heat until fragrant for about 30 seconds.
    4
    Pour in the tomatoes and lightly simmer for 2-4 minutes until the liquid cooks down a bit (it doesn’t have to completely cook down).
    5

    Add the quinoa, broth, black beans, corn, and salt. Stir to combine. Cover pan and raise heat to bring to a high simmer. Once simmering, reduce heat to maintain a mild simmer (If the heat is too high, the broth will evaporate too fast). Cook until liquid is gone and quinoa is soft and fluffy. About 20-25 minutes.

    6
    Remove from heat and fluff with a fork. Add chopped cilantro and squeeze in the lime. Taste for seasoning and add more if needed. Serve with avocado slices on the side. Enjoy!

     

    NOTES:

    Topping ideas: vegan sour cream, salsa, hot sauce, creamy chipotle sauce.
     
    Serving ideas: serve as a meal or a side. Goes great with tortilla chips and a salad or as a filling for burritos.
     
    This recipe is mildly spiced. If you want it spicier, you can sauté a serrano or jalapeño pepper with the onions. Just deseed them and slice them first. A pinch of cayenne pepper works well too.

    Nutrition

    Calories: 482kcal | Carbohydrates: 63g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Sodium: 526mg | Sugar: 5g