This one-pan Mexican quinoa has a spicy, cheesy taste — without the cheese! It’s a super-easy, gluten-free, vegan-friendly weeknight meal that is under 300 calories!
Our little friend Mr. Yummy Mexican Recipe here is verrrrry similar to the One Pan Mexican Quinoa Casserole and Quinoa Chickpea Avocado Salad with Black Beans that we munched together over a year ago. We could even compare it to the kale and quinoa skillet as well. You and I both know that there is only so long that a girl can go without a little chewy Mexican quinoa, spicy salsa and tender bites of protein-packed black beans and chickpeas in her life It’s time to bring THAT back.
why you will love this recipe
- Cheeeesyyyyyyyyy.
- Except, like, WITHOUT DA CHEESE.
- EITHER WAY THOUGH. There’s a hugeeee pan filled with CREAMY, cheeeesy spicy Mexican Quinoa waiting for you to just dive your hungry little meat-less-Monday face RIGHT INTO IT. Which I highly suggest that you plan to do TONIGHT.
- No messing around when there’s a one-pot-wonder that’s oozing with healthy, veggie goodness in the picture.
what is nutritional yeast?
This is something NEW! Something HIP! Something TRENDY! Nutritional yeast. (!!!)
Have you got your cheese less-cheese loving mouths around this stuff yet? This quinoa is the primero Uno (attempting to get into Mexican character) time that I have used it. And there are going to be M-A-N-Y more times where this cheese-flavored seasoning will make its sneaky little self into a recipe.
As you may have guessed from the name, nutritional yeast is a seasoning that is well, REALLY nutritious. It’s even got PROTEIN.
Chickpeas + black beans + quinoa + nutritional yeast = ONE POT, PROTEIN POWER HOUSE DINNER.
You know how I feel about the letters P+R+O+T+E+I+N put together. Basically, it is my favorite word ever.
INGREDIENTS
- 2 tsp olive oil
- 1 cup red pepper, finely chopped
- 1/2 cup onion, finely chopped
- 1 tbsp fresh garlic, minced
- 1 1/3 cup reduced-sodium vegetable broth
- 1 cup frozen corn kernels
- 2/3 cup salsa of choice
- 2/3 cup chickpeas, drained and rinsed
- 1/2 cup black beans, drained and rinsed
- 1/2 cup nutritional yeast
- 1/2 tbsp ground cumin
- 1/4 tsp salt
- pepper
- 1 cup quinoa, uncooked
- cilantro, for garnish
INSTRUCTIONS
- Preheat your oven to 350 degrees.
- Heat the oil in a pan on medium heat.
- Add in the pepper, onion and garlic and cook until lightly golden brown, stirring frequently.
- Into the pan, add the broth, frozen corn, salsa, chickpeas, black beans, nutritional yeast, cumin, salt and a pinch of pepper and stir well.
- Stir in the quinoa until all the grains are incorporated into the liquid. Bring the mixture to a boil.
- Once boiling, cover the pan and place it into the oven. Cook until the quinoa has absorbed all of the liquid, about 40-45 minutes.
- Garnish with cilantro and DEVOUR.
Tips and Tricks For Making A Delicious Quinoa
While I can’t stop singing the praises of nutritional yeast, you should experiment with the spices that you suit your taste buds. Some common seasonings that work well with quinoa include herbs such as parsley and basil, as well as spices such as coriander and paprika.
Make sure to rinse the quinoa in a fine-mesh strainer under running water. This will help to remove any bitterness from the quinoa and improve its texture.
FAQs
Quinoa is a type of grain that is particularly popular in South America. It contains lots of protein, fiber, and other essentials. It tastes a bit nutty but isn’t overpowering, and fluffs up once it’s cooked. It’s very versatile — often replacing rice in many dishes — and so, can be used in salads, soups, stews, and casseroles. It’s been called a “superfood” because it’s so nutritious and is therefore favored among vegetarians and vegans.
You can store Mexican quinoa for several days in the refrigerator, but it’s best to use it within a few days for the best taste and texture. To freeze Mexican quinoa, first place it in an airtight container or plastic bag. Frozen quinoa will keep for several months, but its quality will diminish after a few months. To thaw frozen quinoa, place it in the refrigerator overnight, or allow it to thaw at room temperature before reheating.
This one-pan Mexican quinoa is a perfect as a light main for a weeknight meal or as a side along with tuna zucchini boats, pecan crusted chicken or delicious salmon cakes.
Ingredients
- 2 tsp Olive oil
- 1 Cup Red pepper finely chopped
- 1/2 Cup Onion finely chopped
- 1 Tbsp Fresh garlic minced
- 1 1/3 Cup Reduced-sodium vegetable broth
- 1 Cup Frozen corn kernels
- 2/3 Cup Salsa of choice
- 2/3 Cup Chickpeas drained and rinsed
- 1/2 Cup Black beans drained and rinsed
- 1/2 Cup Nutritional yeast
- 1/2 Tbsp Ground cumin
- 1/4 tsp Salt
- Pepper
- 1 Cup Quinoa uncooked
- Cilantro for garnish
Instructions
- Preheat your oven to 350 degrees.
- Heat the oil in a Kitchen Fair 12″ Saute Pan on medium heat.
- Add in the pepper, onion and garlic and cook until lightly golden brown, stirring frequently.
- Into the pan, add the broth, frozen corn, salsa, chickpeas, black beans, nutritional yeast, cumin, salt and a pinch of pepper and stir well.
- Stir in the quinoa until all the grains are incorporated into the liquid. Bring the mixture to a boil.
- Once boiling, cover the pan and place it into the oven. Cook until the quinoa has absorbed all of the liquid, about 40-45 minutes.
- Garnish with cilantro and DEVOUR.
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Weight Watchers Points Per Serving: SmartPoints: 7 Points+: 7. Old Points: 5
(Based on 6 servings)
IF YOU MAKE THIS RECIPE, PLEASE REMEMBER TO TAG @FOODFAITHFIT AND #FOODFAITHFITNESS ON INSTAGRAM! I LOVE SEEING YOUR RECIPE RECREATIONS! 
Brenda @ a farmgirl's dabbles says
This looks like something I need to make over the weekend so I have quick, awesome tasty lunches during the week!
Taylor Kiser says
Thank you Brenda!
Sarah @ SnixyKitchen says
This pan looks super sturdy – love the bake-safe lid! Almost as much as I love this quinoa!
Taylor Kiser says
YES! It is SO sturdy! Thanks Sarah!
sue | theviewfromgreatisland says
Only you could make quinoa look glamorous! I love the color and the light in these shots <3
Taylor Kiser says
Thank you so much Sue! xo
Kate says
I’m loving this!! Nutritional yeast is my new go-to ingredient. I’m going to try it for dinner tonight!
Taylor Kiser says
Isn’t it so good?!! I hope you love it Kate!
Alida says
What a delicious quinoa dish and that pan looks awesome!!
Taylor Kiser says
It really is awesome! Thanks Alida!
Cassie says
Quinoa sounds so tasty with black beans! I absolutely love this idea to Mexicanize my favorite grain!
Taylor Kiser says
Thank you Cassie, I am all about the quinoa too!
GK says
Hi, Do we need to use the Nutritional yeast? Can I substitute it with something else?
Taylor Kiser says
If you want it to have a cheesy taste, then yes you do and it can’t be subbed. Sorry!
Zoe says
Just made this for dinner, it was delicious and my hubby couldn’t believe that there wasn’t any cheese in it! Thanks for the awesome recipe!
Taylor Kiser says
WOO HOO! So pumped to hear this! Thanks for letting me know!
Kara Mathys @Wellnessgrit says
I’m ashamed to say that I’ve never had cheesy mexican quinoa! This recipe looks great though so hopefully that will change! Thanks for posting it, Taylor!
Taylor Kiser says
Hope you love it!
Jean says
Hi! What can I sub for quinoa? My son has a reaction to anything with quinoa. Thank you!
FoodFaithFitness says
Hi Jean, you have LOTS of potential choices: couscous, rice, grated cauliflower or even Chickpeas.