- VE
- VN
- LC
One Pan Mexican Quinoa
Take dinner south of the border with this one pan Mexican Quinoa! It’s packed with good-for-you ingredients and is flavored with a simple combination of spices. Leftovers reheat beautifully throughout the week, making it great for meal prep. It’s a hearty, healthy gluten-free and vegan dinner that’s on the table in about 40 minutes!
Ingredients
Instructions
- Step 1
Heat the olive oil in large skillet over medium heat. Add the onion and sauté 5 minutes.
- Step 2
Add the sweet potato and sauté 3-4 minutes longer. Add the garlic and bell peppers, cook 2 minutes, then add the spices and cook 30 seconds longer.
- Step 3
Add the quinoa, both cans of diced tomatoes, black beans, and vegetable stock or water and stir to combine. Bring to a boil, then reduce heat to medium low. Cover and cook for 20 minutes, or until the quinoa has absorbed most of the liquid.
- Step 4
Remove from heat and add the lime juice, cilantro, and season with salt and pepper to taste. Serve with garnishes, if desired, and enjoy!
Tips & Tricks
Per serving
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