One Pan Mexican Quinoa
One Pan Mexican Quinoa is a vibrant, flavor-packed dish that brings together protein-rich quinoa, colorful vegetables, and zesty spices in a single skillet. Perfect for busy weeknights or meal prep, this vegetarian delight offers endless customization options to suit your taste. Each bite bursts with freshness, making it a crowd-pleaser at any gathering!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Ingredients
Scale
- 1 cup quinoa (rinsed)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 cup bell peppers (chopped, mixed colors)
- 1 medium yellow onion (chopped)
- 2 cloves garlic (minced)
- 2 cups vegetable broth (low sodium)
- 1 tsp cumin
- 1 tsp chili powder
- Juice of 1 lime
- ¼ cup cilantro (chopped for garnish, optional)
Instructions
- Rinse quinoa under cold water until water runs clear.
- In a large skillet, heat 2 tsp olive oil over medium heat. Add chopped onion and bell peppers; sauté for about 5 minutes until softened.
- Stir in minced garlic, cumin, and chili powder; cook for an additional minute until fragrant.
- Add rinsed quinoa and vegetable broth to the skillet. Bring to a gentle boil while stirring occasionally.
- Reduce heat to low, cover the skillet, and simmer for 15-20 minutes until quinoa is fluffy and liquid is absorbed.
- Remove from heat and squeeze fresh lime juice over the top. Fluff with a fork before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 340mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg
Keywords: For added protein, mix in cooked chicken or shrimp. Swap quinoa for brown rice or use other beans like kidney beans for variety. Top with avocado slices or additional cilantro for a fresh touch.