One‑Pan Mexican Quinoa
A one‑pan quinoa dish cooked with vegetables, beans, and mild spices, designed for quick weeknight meals with minimal washing up.
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Ingredients
- 1 tbsp oil
- 1 onion finely chopped
- 2 cloves garlic minced
- 1 red pepper diced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp chilli powder adjust to taste
- 150 g quinoa rinsed
- 400 g chopped tomatoes
- 1 x 400 g tin black beans drained and rinsed
- 300 ml vegetable stock
- Salt to taste
- Lime juice to finish (optional)
Instructions
- Heat the oil in a large saucepan or deep frying pan over a medium heat. Add the onion and cook for 5–7 minutes until soft.
- Add the garlic and red pepper and cook for another 2 minutes.
- Stir in the cumin, smoked paprika and chilli powder, cooking briefly until fragrant.
- Add the quinoa, tomatoes, black beans and vegetable stock. Stir well and bring to a gentle simmer.
- Cook for 25–30 minutes, stirring occasionally, until the quinoa is tender and most of the liquid has been absorbed.
- Season with salt and finish with a squeeze of lime juice if using.