One Pan Mexican Quinoa
This vegan one pot Mexican quinoa with black beans and corn is one of my favorite vegan weeknight dinners! It's super easy to make, incredibly healthy, and so delicious. Plus, it's packed with protein! Serve it with fresh parsley and avocado for an extra boost of nutrients.
Servings 4 people
- 1 small red onion, chopped
- 3 cloves of garlic, minced
- 2 bell peppers, chopped (I used an orange and a red one)
- 1 cup quinoa, uncooked and pre-rinsed
- 1 1/2 cup vegetable broth
- 3 cups canned diced tomatoes
- 1 15 oz can black beans, drained and rinsed
- 2 cups frozen corn
- 1 tablespoon paprika powder
- 1/2 tablespoon cumin
- juice of one lime
- 2 green onions
- 1 cup fresh parsley, chopped
- salt, to taste
- black pepper, to taste
- red pepper flakes
- 1 avocado, to serve
Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes on high heat.
Add the rest of the ingredients except for the lime juice, the green onions, and the parsley.
Cover with a lid and cook for 20 minutes. As the temperature varies a bit, make sure to check once in a while that your quinoa is not burning or sticking to the bottom of the pan by stirring with a wooden spoon. If so, lower the heat.
Then stir in the lime juice, the green onions, the parsley and season with salt, pepper, and red pepper flakes. Serve with avocado on top.
- For an extra boost of vitamins and iron, I usually add lots of fresh parsley. I always buy a huge bunch and then I just use the leftovers for green smoothies in the morning. Add it just before serving so you don't lose any vitamins. And don't forget to add some avocado on top.
- Quinoa has so many health benefits and I love how easy it is to prepare. The one pan Mexican quinoa is also great as some kind of salad or quick lunch. So you can just take the leftovers to work the next day or save them for a picnic.
- I usually cook my one pan Mexican quinoa between medium and high heat. As the temperature varies a bit, make sure to check once in a while that your quinoa is not burning or sticking to the bottom of the pan by stirring with a wooden spoon. If so, lower the heat.
- This recipe works best with a non-stick pot.
- Do you want to make this Mexican quinoa in your Instant Pot? No problem! I've also got an Instant Pot version.
- I'm not the biggest fan of fresh cilantro, so I used parsley instead. But feel free to use cilantro for an even more authentic version.
- Make sure to rinse your uncooked quinoa using a fine mesh strainer before adding it. This way you will get rid of all the bitter flavors.
Calories: 338kcal | Carbohydrates: 60g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 829mg | Potassium: 984mg | Fiber: 13g | Sugar: 15g | Vitamin A: 3600IU | Vitamin C: 233.5mg | Calcium: 100mg | Iron: 3.2mg