This Delicious One-Pan Mexican Quinoa has a spicy, cheesy taste, and is a perfectly wholesome weeknight meal!
It’s no secret that I love quinoa. Peek into my pantry, and you’ll find several bags of the stuff ready to be cooked in a million and one different ways. Yes, at first quinoa was the star of my grain bowls, but it wasn’t long before I was adding it to almost everything. I have it as porridge for breakfast, toss it into stir-fries, mix it with herbs and legumes to stuff into bell peppers, make quinoa and black bean burgers, and even stir it through chili as a meat replacement (you wouldn’t believe how well this works). Its culinary versatility—not to mention numerous health benefits—is precisely why I am so enamored with this tiny yet powerful grain (okay, it’s technically a seed).
This one-pan Mexican dish is a fine example of the many delicious (and easy!) meals I make with quinoa. After sautéing onions, red pepper, and garlic, I add broth and the rest of the ingredients (including the quinoa) straight into the pan. Then, it’s just a matter of covering the pan, transferring it to the oven, and letting it do its thing. Hearty chickpeas and black beans provide plenty of plant-based protein, while the salsa adds a subtle tang and a touch of heat (depending on how spicy yours is). Nutritional yeast lends cheesy flavor, while cumin infuses the dish with an earthy aroma. Yes, it takes 40 to 45 minutes to cook, but trust me, your patience will certainly be rewarded.
Is This Delicious One-Pan Mexican Quinoa Healthy?
I’d say so! Quinoa is high in fiber, gluten-free, and an excellent source of protein. In fact, it’s one of the few plant-based foods that contain all nine essential amino acids. But the goodness doesn’t stop there. This dish also features black beans and chickpeas—wholesome legumes that add even more fiber and protein. Red pepper and corn bring in vitamins and minerals, but feel free to toss in extra veggies for more color and nutrition. I often add peas and carrots, for example.
When choosing a salsa, go for one made with pure ingredients and no added sugar or salt. This dish gets its cheesy taste from nutritional yeast (often referred to as “nooch”). If you use the fortified variety, you’ll be adding extra vitamins, including B12, a nutrient to keep an eye on if you follow a plant-based, vegan, or even vegetarian diet.
The Many Ways To Use “Nooch”
If you’re following a plant-based or vegan diet, chances are you’ll have a big jar of nutritional yeast on your counter. And rightly so. This wholesome, versatile ingredient adds bold, umami flavor to everything from sauces to soups. I use it when I make scrambled tofu, but it’s also indispensable in my vegan “Parmesan,” which includes a mix of ground cashews, onion and garlic powder, and sea salt. One of my favorite snacks is homemade popcorn seasoned with nutritional yeast, curry powder, and red pepper flakes. I even add nooch to risottos and sprinkle it over my rice dishes and pasta.
How Do I Store Leftovers?
Once cooled, transfer leftovers to an airtight container and refrigerate for up to 4 days. The dish can be enjoyed hot or cold. Leftovers can also be frozen in a freezer-safe container or Ziploc bag for up to 3 months.
Serving Suggestions
This one-pan Mexican quinoa is perfect as a light main for a weeknight or as a side dish to a hearty slice of Vegan Meatloaf. I also love serving it with a dollop of Vegan Sour Cream or a chunky and spicy Chipotle Guacamole.
Looking for more delicious ways to use quinoa? Try this easy Quinoa Fried Rice, or whip up a batch of these Healthy Gluten-Free Quinoa Muffins.
Ingredients
- 2 teaspoons olive oil
- 1 cup red pepper finely chopped
- 1/2 cup onion finely chopped
- 1 tablespoon fresh garlic minced
- 1 1/3 cups 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 tablespoon ground cumin
- 1/4 teaspoon salt
- Pepper
- 1 cup quinoa uncooked
- Cilantro for garnish
Instructions
- Preheat your oven to 350°F.
- Heat the oil in a 12-inch oven-safe sauté 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.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Hi! What can I sub for quinoa? My son has a reaction to anything with quinoa. Thank you!
Hi Jean, you have LOTS of potential choices: couscous, rice, grated cauliflower or even Chickpeas.