Just letting you know that this spicy, meatless deliciousness is sponsored by my friends over at Kitchen Fair!
This one pan Mexican quinoa has a spicy, cheesy taste – without the cheese! It’s a super easy, healthy and gluten free vegan-friendly weeknight meal that is under 300 calories!
Except, like, WITHOUT DA CHEESE.
Do you feel like you’re in the middle of an episode of “The Twilight Zone?”
Then again, it is Monday. Perhaps you feel like this every day that starts with “M.” Just a guess.
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.
Speaking of one pots, let’s backtrack to pre-spicy-salsa-quinoa deliciousness and discuss the actual PAN that you’ll be scooping your dinner outta tonight. SRSLY, I’m LEGIT excited to tell you about it…and show it to you in ACTION in the video below:
Lemme introduce you to my newest best friend in the world of kitchen gadgetry: Kitchen Fair! These RIDICULOUSLSY awesome (made in America!) pans are made from HIGH quality, extra-thick cast aluminum and they heat up SUPER fast.
Like, I almost burned my peppers and onions kinda fast. Like, don’t-even-need-to-use-them-above-medium-heat-kinda fast. Ca-RAY-zay.
Plusplusplus they’re oven/dishwasher safe (FAVORITE) and that have a non-stick, patented AND non-toxic PFOA free BLACK GALAXY COATING.
Black. Galaxy. Coating. Like, how fun is that to say?
Soooo, yep. I <3 them. And you are going to <3 them too. So much so that you might even want to be a part of their social selling model (more on that at the end of the post!)
But, for now, back to the land of quinoa.
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.
Back again. quinoa’s back…you know the rest.
BUTBUTUT, there’s a TWIST. 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.
And I am 110% confident in saying that this Mexican quinoa is going to be your most favorite DINNER ever.
You know when you have a favorite song and you hit repeat over and over and over until you know ALL THE WORDS? Don’t lie. You’ve done it.
This is the EDIBLE version of that.
Except you don’t even have to use up your brain cells to remember the words.
Only. Eating. Required. <– WIN.
- 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
- 1 Cup Quinoa uncooked
- Cilantro for garnish
- 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.
THIS POST IS SPONSORED BY MY FRIENDS AT KITCHEN FAIR. THANK YOU FOR ALLOWING ME TO CONTINUE CREATING GREAT CONTENT FOR YOU BY SUPPORTING PARTNERSHIPS WITH SUPER-FAB BRANDS THAT FOOD FAITH FITNESS LOVES TO WORK WITH! AS ALWAYS, OPINIONS REMAIN 100% MY OWN!
If you want to learn more about joining Kitchen Fair’s social selling model, and becoming a Kitchen Fair Independent Distributor, click HERE
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!
Want more meatless quinoa recipes?