One Pan Vegetarian Mexican Quinoa

This vegetarian quinoa is delicious, healthy and easy. Its a nice light dish that fills you up!

It’s been a while since I posted a vegetarian dinner recipe. This has always been one of my go to recipes when I want something light, healthy but easy.

Only using one pan for this recipe (besides the pot you use to cook the quinoa in) its a winner to me!

The colors are so vibrant, and the flavors are so robust.

Take a good look at this above photo. Tell me what ingredients you see that are unhealthy, or bad for you? I’ll wait…

Ok, well IF I had to choose one ingredient that’s bad for you…I would choose the enchilada sauce. But for the most part, it’s fine! The only thing thats high is the sodium content. If you are trying to stay away from sodium, just don’t add any additional salt.

Ah, the smell of onions sautéing…I can’t think of a better smell. I actually enjoy cutting up an onion and throwing it in a pan with olive oil to sauté. Of course, I can do without the crying part.

For this recipe, all you need to do is cook the onions, corn, black beans, jalapeños. All in the same pan.

Add your cooked quinoa, and enchilada sauce. Mix everything around to combine well.

Add your chopped avocados, and you’re done!

How awesome does that look?? If you are concerned about the carbs, don’t be! Carbs in quinoa are the good carbs.

If you’re like me and get confused with that carbs are good, don’t worry. Its confusing! I used to stay away from quinoa just because of the high carb content, but I read more about different carbs and educated myself on them and it turns out that in moderation, the carbs in quinoa aren’t bad!

Bring. it. on!

Enjoy!!

One Pan Vegetarian Mexican Quinoa

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Servings: 4 People

Ingredients Method

Ingredients

  

• 1 Cup Uncooked Quinoa you are going to cook it, but want to measure it as 1 cup when it's uncooked.
• 1/4 TSP Garlic Powder
• 1/2 TSP Onion Powder
• 1/4 TSP Cumin
• 1/8 TSP Chili Powder
• Salt, to taste
• 1 White Onion, diced
• 1 Avocado, diced
• 1 10 OZ. Can Enchilada Sauce
• 1 15 OZ. Can Black Beans, rinsed and drained
• 1 TBSP olive oil

Method

 

1. Cook 1 cup of quinoa according to package directions. Set aside when it's done.
2. In large sauté pan, over medium heat add olive oil. Add diced onions and cook for about 5 minutes, until they start to turn translucent.
3. Add corn, black beans and spices. Cook for another 5 minutes. If you notice things are sticking, add a tablespoon or 2 of water to pan.
4. Add jalapeños, quino and enchilada sauce. Stir everything around together to combine well. Cook for another 2-3 minutes.
5. Take pan off heat, add your diced up avocado and cilantro on top (optional).
6. Enjoy!!