Does anyone else feel like their entire social media feed is their friends traveling around the world? Although I can’t be just like them and fly a plane to Mexico, I’ve learned food can also transport you to another country and mindset. One of my favorite recipes to enjoy outside in the sun is this Mexican Quinoa dish.
This One Pan Mexican Quinoa will become a new staple in your household! The base recipe requires only a handful of ingredients and simmers in 1 pot. Top with veggies, avocado, or herbs, based on what you have on hand. This a great vegetarian quinoa recipe for busy nights!
Thank you to our Sharp Chef Michelle, blogger for Sunkissed Kitchen, for showing us this amazing recipe using the Sharp Induction Cooktop. We love how simple she makes her recipes, and how delicious they always turn out!
If you could eat a meal from anywhere in the world, where would you pick? Let us know on Facebook, Instagram, Twitter, and TikTok with the #SharpHome!
A One Pan Vegetarian Dinner
This easy meal is one that once you try it, it will become a part of your normal dinner rotation.
Perfect for meatless Mondays, but I certainly don’t need a Monday to create a grain and legume masterpiece for dinner. Quinoa has a higher protein content than other grains, and is also a complete protein, so is my first choice when reaching for a meat-free meal.
Top it with cheese, and your whole family will be asking for this meal again and again!
Don’t let the beautiful presentation hold you back – this is honestly a very simple recipe! Make this based on the ingredients you have on hand and the time you have to spend on it.
- The quinoa and black beans simmered in the flavorful tomato sauce is the perfect side dish on its own.
- Take it to the next level by adding a layer of cheese and some fresh chopped cilantro.
- Or, go all out, and add some fajita veggies, chopped tomatoes, and avocado as well.
I love my Sharp Induction Cooktop for so many reasons, and being able to make my staple dishes perfect every time is one of them.
For this Mexican quinoa recipe, I know once I have my mixture simmering, I can cover it with a lid, and set the timer to 35 minutes. The timer turns off the burner, so even if I am busy with other tasks, it won’t burn. When we are ready for dinner, the quinoa is perfectly cooked and fluffy.
What You’ll Need
- Quinoa (I used tri color, but any white quinoa, red quinoa, or black quinoa will work!)
- Vegetable Broth (chicken broth also works!)
- Crushed Tomatoes (or blend a can of diced tomatoes)
Black Beans (pinto beans or kidney beans are good subs!)- Fresh Corn (or sub-frozen corn when it’s not available)
- Chili Powder, Cumin, and Oregano
- Sea Salt
Optional Toppings
- Shredded Cheddar Cheese
- Red Onion (sautéed in olive oil)
- Colored Bell Peppers (I used orange and yellow for a pop of color!)
- Cherry Tomatoes
- Creamy Avocado
- Cilantro or Green Onions
- Sour Cream, Guacamole, or Hot Sauce
Do I need to rinse the quinoa?
“Do I need to rinse quinoa before cooking even if the packaging says it is pre-washed?”
Saponins on Quinoa have a bitter taste, which can be off-putting. Most large quinoa companies treat quinoa to reduce this effect, so rinsing quinoa at home might not be necessary.
If you’re unsure about the flavor of your quinoa, it never hurts to rinse it! Place uncooked quinoa in a fine mesh sieve, and rinse it in cold water for about 1 minute. Allow as much water to drain out before using it in this recipe.
How to Make One Pan Mexican Quinoa
Step 1: In a large skillet or cast iron pan with a lid, heat avocado oil over medium-high heat. Add the onions and peppers, and sauté for 5-10 minutes, until softened. Season with salt and pepper. Skip this step if you want to make a quicker version of this dish without the colorful veggie toppings! Set the veggies aside.
Step 2: Into the same skillet, add the uncooked quinoa, black beans, corn, crushed tomatoes, spices, salt, and vegetable broth. Stir to combine. Heat over medium-high heat until boiling.
Step 3: Cover with a lid, and reduce heat to medium-low. Continue cooking for 40 minutes.
Step 4: Toss quinoa with a fork to mix in the tomatoes, which will settle on top of the Mexican quinoa mixture. Serve as a side dish, or continue with toppings if desired!
Step 5: If using, cover the quinoa with shredded cheese, and put the lid back on for about 5 minutes until the cheese melts.
Step 6: Top the quinoa as desired — make it simple by topping it simply with fresh cilantro, or add a rainbow of toppings, including sautéed peppers and onions, chopped tomatoes and avocado.
How to Store Leftovers and FAQ
Store leftover Mexican quinoa in the pan covered with the lid, or in an air-tight container, in the refrigerator for up to 3 days. Reheat by adding a little vegetable broth and covering it with a lid, and heating on medium low for about 15 minutes.
Mexican Quinoa Bowl
This recipe is perfect for meal prepping! Make the Mexican Quinoa (without toppings), and store in an airtight container until ready to serve.
When ready to enjoy, add servings to bowls and reheat, then add toppings of choice. Fried eggs, leftover meat, avocados, and greens like arugula and spinach are great additions.
One Pan Mexican Quinoa
A mindful vegetarian dinner that's made in 1 pan! This dish layers protein rich quinoa and beans, simmered in a spicy tomato sauce, with cheese, and lots of veggies! I add sautéed peppers and onions on top, but save time by skipping those and just adding lots of avocado, tomatoes and chopped cilantro. Customize the toppings and make this your own!
Ingredients
- 1 1/2 Cups Quinoa
- 3 Cups Vegetable Broth
- 1 15 Ounce Can Crushed Tomatoes
- 1 15 Ounce Can Black Beans
- 1 Ear of Corn
- 1 Tablespoon Chili Powder
- 1 Tablespoon Cumin
- 1 Teaspoon Sea Salt
- 1 Teaspoon Mexican Oregano
- Optional Toppings
- 1 Tablespoon Olive Oil
- 1 Bell Pepper
- 1/2 Onion
- Salt and Pepper
- 1 Cup Cheddar Cheese
- 1 Avocado
- 1 Cup Cherry Tomatoes
- Cilantro or Green Onions
Instructions
1. In a large sauté pan with a lid, or a dutch oven, add a tablespoon of olive oil, and heat over medium high heat. Add sliced onions and peppers and sauté for 5-7 minutes, until tender and beginning to brown. Remove from pan and set aside.
2. To the same pan, add the quinoa, crushed tomatoes, vegetable broth, salt, spices, beans, and corn. Stir to combine, and then allow to come to a boil over medium high heat.
3. Once the pot is boiling, reduce heat to low, and cover. Simmer for another 30-40 minutes, until most of the liquid is absorbed. Be sure to check, because the tomato sauce will rise to the top.
4. Once your rice is cooked, stir the tomato sauce back into the quinoa, and top with shredded cheese, if desired. Place the lid back on top and let it sit for a couple of minutes until the cheese is melted.
5. Top the dish with sautéed peppers and onions, avocado, tomatoes, cilantro and green onion, or any other toppings you desire!
