7. one pan mexican quinoa

one pan mexican quinoa 

You want to eat this. It makes a great dinner. It makes great leftovers. It makes a great freezer meal. It's ready in half an hour. I want to eat this all the time.

one pan mexican quinoa 

time: 30 minutes. 

yield: 4-6 depending on how many additional toppings you add. 

Ingredients: 

• 1 tbsp olive oil
• 1 yellow onion, diced     
• 3-4 cloves garlic, minced
• 1 cup quinoa, rinsed
• 1 cup vegetable broth or 1/2 tsp better than boullion with 1 cup water
• 1 (15 ounce) can black beans, rinsed
• 1 (14.5 ounce) can fire-roasted diced tomatoes
• 1 cup frozen corn kernels
• 1 teaspoon chili powder
• 1 teaspoon cumin 
• 1/2 tsp dried oregano
• 1/4 tsp kosher salt
• pinch red pepper flakes
• juice of 1 lime

optional: 

• 1/2 cup shredded mexican cheese blend

toppings and sides: 

• 2 tbsp fresh cilantro, chopped
• avocado
• sour cream
• roasted veggies like sweet potatoes, carrots, onions, peppers
• chorizo tempeh or soy chorizo
• chopped cabbage salad

directions: 

1. In a large skillet, heat olive oil over medium. Saute onion until turning translucent, about 2 minutes. Add garlic and continue to saute for another minute. 
2. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder, cumin, oregano, salt, and pepper flakes. Bring to a boil, reduce heat, cover and simmer until quinoa is cooked through, about 20 minutes. 
3. Stir in lime juice. 
4. Optional: turn off heat, sprinkle cheese over the top, cover and let melt, another 3-5 minutes. 
5. Serve immediately, topped with cilantro, avocado, and sour cream.

notes: 

This freezes very well for a quick lunch. 

Inspired by damn delicious one pan mexican quinoa