This one pan Mexican quinoa is really easy to make as there is not much prepping involved and it is made in one pan. The only prep required is to cut the garlic.
To rinse or not to rinse?
Most recipes call for rinsing quinoa even if they come pre-rinsed as it removes a coating called saponin that causes a bitter or soapy taste. I read Christine Gallary’s article on kitchn where both methods were tested. The conclusion was that rinsing wasn’t really necessary and its a personal choice.
I too gave both the methods a try. The results were pretty much the same as written on kitchn. The unrinsed quinoa had a bite to it than the rinsed quinoa. It depends on what kind of texture you want. If you are somebody who really don’t enjoy eating quinoa then giving it a rinse would help.
This recipe is adapted from Damn Delicious. The original recipe called for diced tomatoes. I don’t really like diced tomatoes so I used hot salsa instead and skipped the jalapeno. I also topped it with Mexican four cheese instead of avocado.
One Pan Mexican Quinoa
- 1 tablespoon Olive oil
- 1 cup Quinoa
- 15 ounces Black beans rinsed and drained
- 1 cup Roasted corn frozen
- 15 ounces Salsa hot
- 1 1/4 cups Vegetable broth
- 1 teaspoon Chili powder
- 1/2 teaspoon Cumin powder
- 1/8 teaspoon Black pepper
- Salt to taste
- 1 tablespoon Lime juice
- Mexican style shredded cheese For topping
- Cilantro For topping
- Heat olive oil in a pan over medium high heat. Add garlic and saute for a minute.
- Then add quinoa and saute for another minute. Add the vegetable broth, beans, salsa and roasted corn.
- Season with chili powder, cumin powder, salt and pepper.
- Bring to a boil, then cover and reduce the heat. Simmer until quinoa is cooked through – about 30 minutes.
- Once quinoa is cooked, stir in lime juice.
- Top it with cheese and cilantro. Serve warm.