Best 4 One Pan Mexican Quinoa Recipes

Indulge in a delightful culinary journey with our diverse collection of one-pan Mexican quinoa recipes. Embark on a tastebud adventure with an array of flavorful dishes, ranging from a hearty quinoa skillet filled with zesty Mexican flavors to a refreshing quinoa salad bursting with vibrant colors and tangy dressings. Discover the versatility of quinoa as we guide you through a symphony of tastes and textures. Unleash your inner chef and embark on a culinary adventure, transforming your kitchen into a Mexican fiesta with minimal cleanup.

Check out the recipes below so you can choose the best recipe for yourself!

ONE SKILLET MEXICAN QUINOA

One Skillet Mexican Quinoa image

With a large family, I love these one skillet dishes where, for at least 15 minutes, I can 'set it and forget it!' And the kids love it! Serve it for Cinco de Mayo or any night of the week!

Provided by The Gruntled Gourmand

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
1 jalapeno pepper, chopped
2 cloves garlic, chopped
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can fire-roasted diced tomatoes
1 cup yellow corn
1 cup quinoa
1 cup chicken broth
1 tablespoon red pepper flakes, or to taste
1 ½ teaspoons chili powder
½ teaspoon cumin
1 pinch kosher salt and ground black pepper to taste
1 avocado - peeled, pitted, and diced
1 lime, juiced
2 tablespoons chopped fresh cilantro

Steps:

Heat oil in a large skillet over medium-high heat. Saute jalapeno pepper and garlic in hot oil until fragrant, about 1 minute.
Stir black beans, tomatoes, yellow corn, quinoa, and chicken broth into skillet; season with red pepper flakes, chili powder, cumin, salt, and black pepper. Bring to a boil, cover the skillet with a lid, reduce heat to low, and simmer until quinoa is tender and liquid is mostly absorbed, about 20 minutes. Stir avocado, lime juice, and cilantro into quinoa until combined.

Nutrition Facts : Calories 450.1 calories, Carbohydrate 67.1 g, Cholesterol 1.5 mg, Fat 14.9 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 1098.5 mg, Sugar 5.1 g

ONE-PAN MEXICAN QUINOA

One-Pan Mexican Quinoa image

Super-healthy and super-tasty quinoa with a Mexican kick.

Provided by LUCHAPROV

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 6

Number Of Ingredients 11

Ingredients

2 teaspoons olive oil
3 jalapeno peppers, seeded and finely chopped
2 cloves garlic, minced
1 ¼ cups vegetable broth
1 (15 ounce) can black beans, drained and rinsed
1 (14.5 ounce) can diced tomatoes with juice
1 cup quinoa
1 cup frozen corn kernels
½ teaspoon kosher salt
⅓ cup chopped fresh cilantro
¼ lime, juiced

Steps:

Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
Fluff quinoa with a fork. Stir in cilantro and lime juice.

Nutrition Facts : Calories 231.6 calories, Carbohydrate 39.8 g, Fat 3.9 g, Fiber 8.6 g, Protein 10.1 g, SaturatedFat 0.5 g, Sodium 637.8 mg, Sugar 3.5 g

ONE-POT MEXICAN QUINOA RECIPE BY TASTY

One-Pot Mexican Quinoa Recipe by Tasty image

Here's what you need: quinoa, water, salsa, cumin, black beans, frozen corn, salt, olive oil, avocado, garlic, lemon juice, olive oil, salt, pepper, water, tortilla

Provided by Rachel Gaewski

Categories Lunch

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 cup quinoa, rinsed
1 ½ cups water, or vegetable broth
1 ¼ cups salsa
1 tablespoon cumin
15 oz black beans, 1 can, drained and rinsed
1 cup frozen corn, defrosted
salt, to taste
olive oil, to taste
1 avocado, mashed
1 clove garlic, minced
2 teaspoons lemon juice
3 tablespoons olive oil
salt, to taste
pepper, to taste
4 tablespoons water
tortilla, to serve, optional

Steps:

In a medium saucepan, combine quinoa and water, and bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 10 minutes.
Add in salsa and cumin, and cover for 5 more minutes or until quinoa is fluffy.
Add in black beans, corn, salt, and olive oil, and stir until combined.
For the avocado dressing, combine avocado, garlic, lemon juice, olive oil, salt, and pepper in liquid measuring cup and whisk until smooth.
Whisk in water a little bit at a time until desired consistency is reached. 6. For extra smooth consistency, process all ingredients in blender or food processor.
Portion out into 4 containers and refrigerate for up to 5 days.
Enjoy!

Nutrition Facts : Calories 511 calories, Carbohydrate 58 grams, Fat 26 grams, Fiber 14 grams, Protein 15 grams, Sugar 4 grams

ONE PAN MEXICAN QUINOA

One Pan Mexican Quinoa image

This vegan one pot Mexican quinoa with black beans and corn is one of my favorite vegan weeknight dinners! It's super easy to make, incredibly healthy, and so delicious. Plus, it's packed with protein! Serve it with fresh parsley and avocado for an extra boost of nutrients.

Provided by Sina

Categories Main Course

Time 25m

Number Of Ingredients 17

Ingredients

1 small red onion, chopped
3 cloves of garlic, minced
2 bell peppers, chopped (I used an orange and a red one)
1 cup quinoa, uncooked and pre-rinsed
1 1/2 cup vegetable broth
3 cups canned diced tomatoes
1 15 oz can black beans, drained and rinsed
2 cups frozen corn
1 tablespoon paprika powder
1/2 tablespoon cumin
juice of one lime
2 green onions
1 cup fresh parsley, chopped
salt, to taste
black pepper, to taste
red pepper flakes
1 avocado, to serve

Steps:

Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes on high heat.
Add the rest of the ingredients except for the lime juice, the green onions, and the parsley.
Cover with a lid and cook for 20 minutes. As the temperature varies a bit, make sure to check once in a while that your quinoa is not burning or sticking to the bottom of the pan by stirring with a wooden spoon. If so, lower the heat.
Then stir in the lime juice, the green onions, the parsley and season with salt, pepper, and red pepper flakes. Serve with avocado on top.

Nutrition Facts : Calories 338 kcal, Carbohydrate 60 g, Protein 13 g, Fat 9 g, SaturatedFat 1 g, Sodium 829 mg, Fiber 13 g, Sugar 15 g, UnsaturatedFat 5 g, ServingSize 1 serving

Tips for Making the Best One-Pan Mexican Quinoa:

Use a large skillet or Dutch oven: This will ensure that all of the ingredients have enough room to cook evenly.
Rinse the quinoa before cooking: This will remove any saponins, which are natural compounds that can give quinoa a bitter taste.
Toast the quinoa before cooking: This will help to bring out its nutty flavor.
Use a flavorful broth: This will add extra depth of flavor to the quinoa.
Add vegetables and protein: This will make the quinoa a more complete meal.
Season the quinoa to taste: Be sure to add salt, pepper, and any other spices that you like.
Let the quinoa rest before serving: This will allow it to absorb all of the flavors.

Conclusion:

The recipes for one-pan Mexican quinoa provided in this article are easy to follow and versatile. They can be tailored to suit your own dietary preferences and the ingredients that you have on hand. Whether you are looking for a quick and easy weeknight meal or a hearty and flavorful dish for a special occasion, these recipes are sure to please. So next time you are looking for a delicious and healthy meal, give one of these one-pan Mexican quinoa recipes a try. You won't be disappointed!