Some nights, when the clock seems to sprint faster than my feet can carry me, the idea of a quick yet satisfying dinner feels like finding an oasis—unexpected and oh-so-welcome. Quinoa, with its nutty flavor and delightful versatility, steps up as the hero of my kitchen, transforming into the star of dishes that feel like a warm hug after a long day. It’s like the Swiss Army knife of grains, ready to adapt to whatever ingredients I have on hand, making it perfect for those busy evenings when I crave something both delicious and nutritious.
Steps
- Warm the oil in a medium-sized pan over medium heat. Add chopped onion, bell peppers, cumin, and coriander, stirring occasionally until the onions become translucent, which should take about 7-8 minutes.
- Mix in the minced garlic and cook briefly for about 30 seconds. Introduce the quinoa, black beans, corn, diced tomatoes, salt, and pepper to the pan and stir everything together.
- Pour in the water or vegetable broth, then cover the pan and bring the mixture to a boil. Reduce the heat to low and let it simmer for 20-23 minutes or until the liquid is absorbed.
- Allow the dish to rest for approximately 5 minutes, then use a fork to fluff the quinoa. Fold in the fresh cilantro just before serving.
- Serve the quinoa mixture in bowls, garnishing with cilantro, avocado slices, and scallions. Add lime wedges on the side for extra flavor.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 small bell peppers, chopped (or 2 jalapeño peppers, seeded and chopped)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 2 cloves garlic, minced
- 1 cup quinoa, rinsed and drained
- 1 can black beans, drained and rinsed (15 oz.)
- 1 cup corn kernels, fresh or frozen
- 1 can diced tomatoes with juices (15 oz.)
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 cup water or vegetable broth
- ¼ cup fresh cilantro, chopped (plus more for garnish)
- 1 ripe avocado
- 2 scallions, chopped
- 1 lime, cut into wedges
- Handful of pumpkin seeds
Nutritional Values
Calories: 346kcal | Carbohydrates: 50g | Protein: 10g | Fat: 14g | Saturated Fat: 2g | Sodium: 388mg | Potassium: 845mg | Fiber: 10g | Sugar: 6g | Vitamin A: 778IU | Vitamin C: 42mg | Calcium: 81mg | Iron: 4mg
FAQ
- How can I make the One Pan Mexican Quinoa spicier?
- To add more heat to the recipe, you can substitute the bell peppers with sliced jalapeños.
- What are some creative ways to serve Mexican Quinoa?
- This dish is quite versatile. You can serve it as a savory breakfast bowl topped with an egg, use it as a filling for tacos, or turn it into a Vegan Mexican Quinoa Salad by adding chopped red onion, cilantro, avocados, radishes, and lime juice.
- Can I store leftovers of the Mexican Quinoa, and if so, how?
- Leftovers can be kept fresh in an airtight container in the refrigerator for up to three days.
- What are some tips for enhancing the flavor of this dish?
- Sautéing the ground cumin and coriander initially is crucial as they are oil-soluble spices and release their full flavor when cooked with oil. For added flavor, you can also top the dish with sour cream or Mexican cotija cheese if you don’t mind it being vegetarian.
- Is there an alternative method to cook this dish if I’m short on time?
- If you have cooked quinoa on hand, you can skip the cooking time for quinoa and simply mix it with the cooked vegetables. This way, you only need to warm the ingredients together before serving.
Tips
- Spice Sautéing: Ensure you sauté the ground cumin and coriander in oil at the beginning. These spices are oil-soluble, meaning they need to interact with oil to release their full flavors, enhancing the dish’s overall taste.
- Customize the Heat Level: For a spicier version of this dish, consider replacing bell peppers with sliced jalapeños. This simple swap can significantly increase the heat without altering the core recipe.
- Quick Cooking Option: If you’re short on time, you can use pre-cooked quinoa. Add it to the pan after the vegetables have cooked, and simply heat until everything is warmed through for a faster meal preparation.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to three days, allowing you to enjoy this dish as a quick meal option throughout the week.
Equipment
- 12-inch Nonstick Pan with Lid: The recipe specifically mentions the Circulon Symmetry Merlot pan, which is both oven and dishwasher safe. If you don’t already have a similar pan, you might want to purchase one.
- Chef’s Knife: For chopping vegetables like onions, bell peppers, and cilantro.
- Cutting Board: Essential for chopping ingredients.
- Measuring Cups and Spoons: Important for measuring out ingredients like quinoa, olive oil, and spices accurately.
- Can Opener: Necessary for opening canned black beans and tomatoes.
