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!
Course Dinner, Main Course
Cuisine Mexican
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Total Time 50 minutesminutes
Servings 6servings
Author FoodFaithFitness
Ingredients
2tspOlive oil
1CupRed pepperfinely chopped
1/2CupOnionfinely chopped
1TbspFresh garlicminced
1 1/3CupReduced-sodium vegetable broth
1CupFrozen corn kernels
2/3CupSalsaof choice
2/3CupChickpeasdrained and rinsed
1/2CupBlack beansdrained and rinsed
1/2CupNutritional yeast
1/2TbspGround cumin
1/4tspSalt
Pepper
1CupQuinoauncooked
Cilantrofor 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.