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Blog Plant-Based Recipe

Quick and Easy One Pan Mexican Quinoa

Judy Hunsberger

If you’re like most people you’re living life in the fast lane and appreciate having some good “go to” meals during the work week. These go-to meals are quick and easy to prepare, tastes good and are good for you.  Here is one to add to your “go-to” list:  One Pan Mexican Quinoa.

A “Go-to” Recipe

This dish meets the requirements for everything that makes a good “go-to” weeknight recipe. It’s also great to include for weekend meals and when entertaining.  What makes it great is that the prep time is about 10 minutes which in the plant-based prep world is lightning fast.  (It’s fast even for the Standard American Diet!)  the cook time is about 20-25 minutes which means that you can cook up this tasty meal even after a long day at work or when your family’s schedule is jammed packed with school and sports related activities.

The bonus is that it all is made in one pan so clean up is super easy!  In my book this recipe is a keeper.

Check out the Video

One Pan Mexican Quinoa

Check out this video,download the recipe, and add it to your “go-to” list of favorites.   Enjoy!

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Quick and Easy One Pan Mexican Quinoa

This plant-based oil free recipe offers a deliciously tasty and healthy meal that is quick and easy to make with the bonus of only using one pan! It’s perfect for a quick weeknight meal.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 Servings

Ingredients

  • 2 cloves garlic minced-Feel free to add more to taste
  • 1 jalapeno minced
  • 1 cup quinoa rinsed
  • 1 cup vegetable broth plus 2-3 TSP for sauteing
  • 1 15 ounce can of black beans, drained and rinced
  • 1 14.5 oz. can of fire-roasted diced tomatoes
  • 1 cup corn kernels
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • Sea salt and freshly ground black pepper to taste
  • Juice of 1 lime
  • 2 tablespoons chopped fresh cilantro

Instructions

  1. Heat 2-3 Tablespoons (or to enough to lightly cover the bottom of the pan) of vegetable broth (or water) in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently until fragrant, about 1 minute.
  2. Stir in quinoa, 1 cup vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper to taste.
  3. Bring to a boil: cover, reduce heat and simmer until quinoa is cooked through (fluffy looking), about 20 minutes.
  4. Garnish with lime juice and cilantro.
  5. Serve immediately

Recipe Notes

Recipe adapted from Damn Delicious

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