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- 1 cup quinoa, rinsed - 2 cups vegetable broth or water - 1 can (15 oz) black beans, drained and rinsed - 1 can (14.5 oz) diced tomatoes, with juices - 1 cup corn, frozen or fresh - 1 medium onion, diced - 1 bell pepper, diced (any color) - 3 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon chili powder - 1/2 teaspoon paprika - Salt and pepper to taste - 2 tablespoons olive oil - Fresh cilantro, for garnish (optional) - Avocado, for serving (optional)

One-Pan Mexican Quinoa with Black Beans

Discover the vibrant flavors of Spicy One-Pan Mexican Quinoa, a nutritious and simple dish perfect for busy lifestyles. Packed with quinoa, black beans, corn, and fresh veggies, this meal is not only delicious but caters to various dietary needs, including vegan and gluten-free. Enjoy its health benefits, like improved digestion and balanced macronutrients. Easy to customize, this quinoa dish is a wholesome choice for any occasion, bringing family and friends together at the table.
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Ingredients
  

1 cup quinoa, rinsed and drained

2 cups vegetable broth or water

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

1 can (14.5 oz) diced tomatoes (with green chilies for extra kick)

1 cup corn (fresh or frozen)

1 small onion, diced

2 cloves garlic, minced

1 bell pepper (red or green), diced

1 teaspoon cumin

1 teaspoon paprika

½ teaspoon chili powder (adjust to taste)

Salt and pepper, to taste

2 tablespoons olive oil

Juice of 1 lime

Fresh cilantro, chopped (for garnish)

Optional toppings: avocado slices, cheese, or sour cream

Instructions
 

Sauté Vegetables: Heat the olive oil in a large skillet or frying pan over medium heat. Add the diced onion and bell pepper, then sauté for about 5 minutes until they begin to soften. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.

    Add Quinoa and Seasoning: Add the rinsed quinoa to the skillet, along with the cumin, paprika, chili powder, salt, and pepper. Stir well to combine and toast the quinoa for 2-3 minutes.

      Incorporate Broth and Beans: Pour in the vegetable broth (or water), diced tomatoes, corn, and black beans. Stir to combine everything. Bring the mixture to a gentle boil.

        Simmer: Once boiling, reduce the heat to low, cover the pan with a lid, and let it simmer for about 15 minutes, or until the quinoa has absorbed the liquid and is cooked through.

          Finish and Serve: After 15 minutes, remove the skillet from heat. Fluff the quinoa with a fork, then stir in the lime juice. Taste and adjust seasoning if needed.

            Garnish and Enjoy: Serve the quinoa hot, topped with freshly chopped cilantro and your choice of optional toppings like avocado, cheese, or sour cream.

              Prep Time, Total Time, Servings: 10 minutes | 30 minutes | 4 servings