- 1 tablespoon (14ml) olive oil
- 1 small onion, diced (about 1 cup)
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 1 cup (188g) quinoa, rinsed and well drained
- 1 cup (240ml) chicken broth (sub vegetable broth for vegetarian or vegan meal)
- 1 (15-ounce) can black beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes with green chilies or fire-roasted tomatoes, with juice
- 1 cup corn kernels, frozen, canned, or fresh
- Kosher salt and freshly ground black pepper (I use about ¾ and ¼ teaspoon, respectively)
- 1 tablespoon (15ml) freshly squeezed lime juice (plus optional wedges for serving)
- Optional toppings/extras: 1 avocado, diced or sliced; a handful of tortilla chips, crumbled; ¾-1 cup shredded cheddar or Mexican blend cheese; a handful of cherry or grape tomatoes, quartered; 2 tablespoons chopped fresh cilantro leaves, or more to taste
One Pan Tex-Mex Quinoa
Yield: 4 servings
Pantry staples make this filling, flavorful, plant-based meal a weeknight win – and there's no need to pre-cook the quinoa.
If using frozen corn, it need not be thawed. Simply add it to the colander and rinse along with the beans.
If using frozen corn, it need not be thawed. Simply add it to the colander and rinse along with the beans.
Ingredients
Instructions
Heat the olive oil in a large (10- to 12-inch), lidded skillet or Dutch oven over medium heat. Add the onion and sauté until softened and lightly golden, 3-4 minutes. Stir in the chili powder, cumin, and coriander, and cook, stirring frequently, until fragrant, about 1 minute.
Stir in the quinoa and sauté for a minute or so, stirring to coat with the spices. Add the broth, beans, tomatoes, and corn; season with salt and pepper, to taste. (I add ¾ of a teaspoon of kosher salt and ¼ teaspoon of pepper.) Bring the mixture to a boil, and then cover and reduce the heat to maintain a gentle simmer. Cook until the quinoa is just tender, about 20 minutes. (Taste for doneness a few minutes early and allow for an extra few minutes depending on precise level of heat.)
Finishing touches: Stir in the lime juice and optional cilantro, and adjust salt and pepper to taste. If using, sprinkle with the cheese and replace the lid for a minute or two to melt. Sprinkle with other toppings of choice, or allow diners to add their favorites upon serving.
Storage: Leftovers will keep for up to 5 days in the refrigerator and the flavor improves with age. Feel free to add an extra squeeze of lime juice too. If you expect leftovers, for best texture I recommend adding the avocado and tortilla chips to individual servings only.
Options
• Add crunch: My family loves to eat this dish topped with crumbled tortilla chips or served with a handful of whole chips for scooping. The last time we ate this meal, my husband suggested serving the quinoa over a bed of crumbled chips or in a taco bowl–which made me think of serving it on a tostada, perhaps with a layer of refried beans or guacamole underneath.
• Like garlic? Add 2 minced cloves garlic along with the spices.
• Not an onion fan? The onion adds good flavor, but you may omit if not a fan or in a hurry. Alternatively, you could sprinkle the finished dish with sliced green onions.
• Want to spice it up? Add 1 minced jalapeño or serrano pepper (I seed and devein half for a medium level of spiciness) along with the spices. Alternatively, you could add ⅛-¼ teaspoon cayenne pepper with the other spices, garnish with thinly sliced hot peppers, or serve with hot sauce on the side.
• Looking to increase veggies? Sauté some diced bell pepper along with the onion and/or include a variety of the optional toppings, like fresh tomatoes and avocado.