Mexican Quinoa Recipe
Whether you serve it as a weeknight dinner or a healthy breakfast with an egg on top, this vegan and gluten free One-Pan Mexican Quinoa Recipe is an easy meal you can make for your family. It is ready in 30 minutes and can alternatively be served as a side dish or just by itself for a protein-packed nutritious meal.
Ingredients
- 1 tablespoonolive oil
- 1medium-sized onion (chopped)
- 2 smallbell peppers (chopped (or 2 jalapeno peppers, seeded and chopped))
- 1 teaspoonground cumin
- ½ teaspoonground coriander
- 2 clovesgarlic (peeled and minced)
- 1 cupquinoa (rinsed and drained)
- 115 oz. can black beans, drained and rinsed
- 1 cupcorn kernels (fresh or frozen)
- 1 candiced tomatoes (with all their juices (15 oz.))
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 1 cupwater or vegetable broth
- ¼ cupfresh cilantro (chopped - plus more as garnish)
- 1ripe avocado
- 2stalks of scallions (chopped)
- 1lime (cut into wedges)
- handful of pumpkin seeds (optional)
Directions
- 1
Heat oil in a 12-inch pan with a lid over medium heat. Add in the onion, peppers, cumin, and coriander. Cook, stirring occasionally, until onions are translucent, 7-8 minutes.
- 2
Stir in the garlic and cook for 30 seconds.
- 3
Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a large stir.
- 4
Pour in the liquid, put the lid on, and bring it to a boil. Then turn the heat down to low and let it simmer for 20-23 minutes or until all the liquid is absorbed.
- 5
Let it sit for 5 minutes or so and fluff with a fork. Right before serving stir in the fresh cilantro.
- 6
Spoon the Mexican quinoa into bowls and garnish with fresh cilantro, avocado, and scallions. Serve with wedges of lime.