mexican quinoa bowl

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.

Mexican Quinoa Recipe

olive oil

onion

small bell peppers

cumin

coriander

garlic (peeled and minced)

quinoa (rinsed and drained)

corn kernels (fresh

tomatoes

salt

black pepper

water broth

cilantro (chopped - plus more as garnish)

avocado

scallions (chopped)

lime

pumpkin seeds (optional)

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.

Stir in the garlic and cook for 30 seconds.

Add in the quinoa, black beans, corn kernels, tomatoes, and salt and pepper. Give it a large stir.

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.

Let it sit for 5 minutes or so and fluff with a fork.  Right before serving stir in the fresh cilantro.

Spoon the Mexican quinoa into bowls and garnish with fresh cilantro, avocado, and scallions. Serve with wedges of lime.

Do you have 30 minutes and a pan? If so, join me as I am making a healthy and delicious plant-based Mexican Quinoa dish that is perfect for a Tuesday night dinner.

#mexicanquinoa #quinoarecipe #healthyquinoa #onepotquinoa

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INGREDIENTS
For The Vegan Mexican Quinoa:
1 tablespoon olive oil
1 medium-sized onion chopped
2 small bell peppers chopped (or 2 jalapeno peppers, seeded and chopped)
1 teaspoon ground cumin
½ teaspoon ground coriander
2 cloves garlic peeled and minced
1 cup quinoa rinsed and drained
1 15 oz. can black beans, drained and rinsed
1 cup corn kernels fresh or frozen
1 can diced tomatoes with all their juices (15 oz.)
½ teaspoon kosher salt
¼ teaspoon black pepper
1 cup water or vegetable broth
¼ cup fresh cilantro chopped – plus more as a garnish
As Garnish:
1 ripe avocado
2 stalks of scallions chopped
1 lime cut into wedges
A handful of pumpkin seeds optional

STEPS & TIMESTAMPS:
0:08 Sautee onions, peppers, and spices until softened
0:18 Stir in garlic and saute for 30 seconds
0:21 Add in cooked quinoa, black beans, corn, and tomatoes
0:25 Stir to combine
0:30 Season with salt and pepper
0:33 Pour in the vegetable broth
0:37 Bring it to a boil, turn down the heat, put the lid on and let it simmer for 10-12 minutes or until cooked
0:41 Sprinkle with fresh chopped cilantro (optional) & Stir
0:47 Fill a spoonful and transfer into a bowl
0:52 Garnish with more cilantro (if using), scallions, pumpkin seeds, avocado, and a squeeze of lime juice
0:59 Serve.

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Mexican Quinoa Recipe - One Pot , Vegan & 30-minute Weeknight Dinner

This Mexican quinoa recipe is made in ONE skillet for an easy, nourishing, vegetarian meal perfect for easy weeknight dinners!

One Skillet Mexican Quinoa

Tablespoon naturally refined avocado oil olive oil

cup white onion, chopped

teaspoon minced garlic (about 2 small cloves)

cups frozen corn kernels,

1 large bell pepper, chopped

3 to 3 1/2 cups cooked quinoa (see notes)

vegetable broth

teaspoon ground cumin

teaspoon chili powder (adjust

1 (10 ounce) can Ro*Tel® Original Diced

cups shredded Mexican cheese

Optional Garnishes: Fresh cilantro, chopped and fresh lime wedges

Optional Toppings: Diced avocado, sliced jalapeños, tortilla chips

Heat a large oven-safe skillet on medium high heat. Add the oil to skillet and sauté onions until translucent, about 2 to 3 minutes. Stir in garlic and cook an additional 1 minute.

Add the corn and bell pepper to the pan and sauté for about 4 minutes, or until veggies are softened. Add the cooked quinoa, broth, salt, pepper, cumin, and chili powder (if using) and stir to combine.

Mix in drained canned tomatoes and green chiles. Reduce heat to medium low and cook for 5 minutes or until spices and sauces are absorbed with the quinoa and veggies. If the pan starts to dry out, add more broth.

Lastly, stir in 1 cup shredded cheese and continue to cook until melted, stirring occasionally.

(Optional) Preheat broiler to 450° F. Add the extra 1/2 cup cheese on top and place in the oven for 1 to 2 minutes or until the cheese is bubbly and edges are browned.

Remove from oven and let cool for 5 minutes before serving.

Top with cilantro and squeeze a fresh lime wedge to garnish. Serve with sliced jalapeños, avocado, and tortilla chips, if desired.

Love how this DELICIOUS skillet meal came to be!

I’m so excited to make this! All of my favorites in one dish! Love it!

such a good family recipe! can't wait to make it

I love how simple and easy this recipe is! Turned out great!

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