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In recent years, quinoa has surged in popularity, earning its spot as a staple in health-conscious kitchens worldwide. This ancient grain, once a mainstay of Incan diets, is celebrated for its complete protein profile, high fiber content, and gluten-free nature. As more people seek nutritious, plant-based options, quinoa's versatility and health benefits have made it a go-to ingredient for countless recipes. Among these, the Zesty One-Pan Mexican Quinoa & Black Beans stands out not only for its vibrant flavors but also for its convenience, making it an ideal choice for busy weeknights.

One-Pan Mexican Quinoa and Black Beans

Discover the vibrant flavors of Zesty One-Pan Mexican Quinoa & Black Beans, a nutritious meal perfect for busy weeknights. This delightful dish combines protein-rich quinoa, black beans, and a mix of colorful veggies, all cooked in one pan for convenience. Enjoy the benefits of plant-based ingredients that are filling and wholesome, while the blend of spices adds a zesty kick. Easy to customize and great for meal prep, this recipe is a must-try for health-conscious cooks!
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

1 (15 oz) can black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 red bell pepper, diced

1 small onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon cayenne pepper (adjust to taste)

Salt and black pepper to taste

1 tablespoon olive oil

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving)

Crumbled feta or cotija cheese (optional, for serving)

Instructions
 

Heat the Oil: In a large skillet or saucepan over medium heat, add the olive oil. Once hot, add the diced onion and bell pepper. Sauté for about 4-5 minutes until they begin to soften.

    Add Garlic: Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.

      Spices Time: Sprinkle in the cumin, smoked paprika, chili powder, and cayenne pepper. Stir well to coat the vegetables and cook for about 1 minute to toast the spices.

        Combine Quinoa: Add the rinsed quinoa to the skillet and stir it in with the vegetables and spices until well combined.

          Pour in the Broth: Pour in the vegetable broth (or water) and season with salt and black pepper. Bring the mixture to a boil.

            Simmer: Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, or until the quinoa is cooked and has absorbed most of the liquid.

              Stir in Beans and Corn: After 15 minutes, remove from heat and uncover. Gently stir in the black beans and corn. Cover again and let it sit for an additional 5 minutes to heat through.

                Final Touches: Squeeze in the lime juice, and mix to combine. Taste and adjust seasoning if necessary.

                  Serve: Fluff the quinoa with a fork and serve in bowls. Top with fresh cilantro, avocado slices, and if desired, crumbled feta or cotija cheese.

                    🥗 Enjoy your flavorful and nutritious One-Pan Mexican Quinoa and Black Beans!

                      Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4