Description
One Pan Mexican Quinoa is a vibrant, nutritious dish that brings the flavors of Mexico to your table in just one skillet. Packed with protein-rich quinoa, black beans, and colorful bell peppers, this recipe bursts with aromatic spices like cumin and chili powder. It’s perfect for busy weeknights or as a festive meal prep option. With minimal cleanup and maximum flavor, each bite is a fiesta for your taste buds!
Ingredients
Scale
- 1 cup quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup diced bell peppers (mix of red, yellow, green)
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tsp cumin
- 2 tsp chili powder
- 2 cups low-sodium vegetable broth
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onion until translucent (about 5 minutes). Add garlic and sauté for an additional 30 seconds.
- Stir in rinsed quinoa along with cumin and chili powder; toast for about 2 minutes.
- Add black beans, diced tomatoes with juice, vegetable broth, bell peppers, and salt. Bring to a gentle boil then reduce heat to low.
- Cover and simmer for about 15-20 minutes until quinoa absorbs all liquid.
- Remove from heat; fluff with a fork and mix in cilantro and lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 320
- Sugar: 3g
- Sodium: 280mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 57g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg