Delicious One-Pan Mexican Quinoa

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

Recipe

Delicious One-Pan Mexican Quinoa

5 from 2 votes

Print

Rate

Serves: 6 servings

Prep: 5 minutes minutes

Cook: 45 minutes minutes

Total: 50 minutes minutes

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.

Nutrition Disclaimer

Recipes written and produced on Food Faith Fitness are for informational purposes only.

Author: FoodFaithFitness

Course:Dinner, Main Course

Cuisine:Mexican

Share your creationsTag @foodfaithfit and hashtag it #foodfaithfitness so I can see what you made!

Rate It

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!

e

STAY IN DA KNOW ABOUT BEHIND-THE-SCENES INFO GOING ON AT FFF BY KEEPING IN TOUCH ON TWITTER, FACEBOOK AND PINTEREST!