Five Ingredient One Pan Mexican Quinoa Add quinoa, water, and diced tomatoes to a medium skillet or saucepan. bring liquid to a boil and reduce heat to simmer on medium low, for 12 18 minutes or until quinoa is done (it "pops" open) and liquid is absorbed. add an additional splash of water while cooking, if needed. stir in black beans, corn, lime juice, and spices to taste. Instructions. 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.
Five Ingredient One Pan Mexican Quinoa Instructions. preheat a large skillet over medium heat. add corn and black beans and cook until corn is tender, about 3 minutes. add quinoa and cumin and stir to combine. cook until quinoa is hot and begins to get a little crunchy, stirring constantly, about 3 minutes. Heat a large skillet over medium high heat. add 1 tablespoon vegetable broth, the garlic and jalapeno, and cook, stirring frequently, until fragrant, about 1 minute. stir in the quinoa, 1 cup vegetable broth, beans, tomatoes, bell pepper, chili powder and cumin; season with salt and pepper, to taste. bring to a boil; cover, reduce the heat and. Instructions. heat the oil in a large skillet with a tight fitting lid over medium high heat. add the onion and bell pepper and cook until softened, about 4 minutes. add the garlic, chili powder, cumin, oregano, and salt. cook 30 seconds until very fragrant, then stir in the quinoa, coating it in the spices and oil. Instructions. heat the olive oil in a large pan or skillet to medium high heat. add the minced garlic and cumin. stir for about 1 minute. add the drained and rinsed black beans, chopped tomatoes, corn, chopped jalapenos, and quinoa, and stir well. after about a minute, add the cup of water and season with salt.
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