Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 338kcal
Ingredients
- 1 small red onion, chopped
- 3 cloves of garlic, minced
- 2 bell peppers, chopped (any color)
- 1 cup quinoa, uncooked and pre-rinsed
- 1 1/2 cup vegetable broth
- 3 cups canned diced tomatoes
- 1 15 oz can black beans, drained and rinsed
- 2 cups frozen corn
- 1 tablespoon paprika powder
- 1/2 tablespoon cumin
- juice of one lime
- 2 green onions
- 1 cup fresh parsley, chopped
- salt, to taste
- black pepper, to taste
- red pepper flakes
- 1 avocado, to serve
Instructions
- Heat some oil in a large pot or pan and sauté the onion for 2-3 minutes or until it becomes translucent. Then add the garlic and the bell pepper and cook for another 2 minutes on high heat.
- Add the rest of the ingredients except for the lime juice, the green onions, and the parsley.
- Cover with a lid and cook for 20 minutes. As the temperature varies a bit, make sure to check once in a while that your quinoa is not burning or sticking to the bottom of the pan by stirring with a wooden spoon. If so, lower the heat.
- Then stir in the lime juice, the green onions, the parsley and season with salt, pepper, and red pepper flakes. Serve with avocado on top.
Notes
For an extra boost of vitamins and iron, I usually add lots of fresh parsley. Add it just before serving so you don’t lose any vitamins. And don’t forget to add some avocado on top.
I usually cook my one pan Mexican quinoa between medium and high heat. As the temperature varies a bit, make sure to check once in a while that your quinoa is not burning or sticking to the bottom of the pan by stirring with a wooden spoon. If so, lower the heat.
This recipe works best with a non-stick pot.
Try cilantro instead of parsley for an even more authentic version.
Make sure to rinse your uncooked quinoa using a fine mesh strainer before adding it. This way you will get rid of all the bitter flavors.
Nutrition
Calories: 338kcal | Carbohydrates: 60g | Protein: 13g | Fat: 9g | Sodium: 829mg | Fiber: 13g
