One Pan Mexican Quinoa Skillet With Black Beans Recipes

ONE PAN MEXICAN QUINOA SKILLET WITH BLACK BEANS

Steps:

• Heat a large 10" skillet over medium heat. Add oil. Once the oil is shimmering, add the bell pepper and onion. Sauté until vegetables are soft and onions are translucent, about 10 minutes. Add the chili powder, cumin, and quinoa and sauté for 30 seconds more, stirring constantly.
• Add the corn, black beans, salsa, broth, and salt to the pan. Stir to combine all ingredients. Bring to a boil. Once boiling, cover with a lid, reduce heat, and simmer for 20 minutes, stirring twice during the cooking process.
• Once quinoa is fully cooked, turn off heat, top with shredded cheese, then cover briefly to melt.
• Top individual servings with desired garnishes. Enjoy!

ONE PAN MEXICAN QUINOA

Steps:

• Heat olive oil in a large skillet over medium high heat. Add garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. Stir in quinoa, vegetable broth, beans, tomatoes, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until quinoa is cooked through, about 20 minutes. Stir in avocado, lime juice and cilantro. Serve immediately.

ONE-PAN MEXICAN QUINOA AND BLACK BEANS

Steps:

• In a large rimmed saute pan (this is the one I use) heat the olive oil over medium heat. Add red onion, garlic, bell peppers, jalapeno, salt and pepper and saute for 5 minutes until onions are soft and start to turn translucent.
• Add the quinoa, tomato paste, vegetable broth and diced tomatoes and stir until well combined. Bring to a boil. Place the pan lid securely on top and turn the heat to low. Simmer for 20 minutes without lifting the lid. My pan is non-stick and ceramic and cooks everything evenly without burning the bottom. It took 20 minutes exactly in my pan and I checked on it by viewing through the clear lid.
• Once all the liquid is absorbed, turn the burner off and stir in the black beans, cilantro, lime juice and green onions. Taste and adjust seasonings as needed. You may want to add more salt, pepper, lime juice or cilantro. Enjoy immediately hot or warm. Serve with a generous amount of avocado, cilantro and green onions.
• Store leftovers in an airtight container in your refrigerator for up to five days. It can be reheated in the microwave in a microwave safe container if desired (without the avocado)

ONE-PAN MEXICAN QUINOA

Steps:

• Heat oil in a saucepan over medium-high heat. Saute jalapeno peppers and garlic in hot oil until fragrant, about 1 minute.
• Pour vegetable broth into the saucepan. Stir black beans, tomatoes, quinoa, corn, and salt into the broth. Bring to a boil, reduce heat to low, and simmer, covered, until the liquid is fully absorbed into the quinoa, 20 to 25 minutes.
• Fluff quinoa with a fork. Stir in cilantro and lime juice.