One-Pan Fiesta Quinoa and Beans

Loaded with jalapeños, avocado, cilantro, lime juice, garlic and red onion, this pan of quinoa and beans is a fiesta for your tastebuds.

This one-pan vegan meal is quick to pull together, uses mostly pantry ingredients and keeps clean-up a total breeze. It is loaded with Mexican flavor from the jalapeno, cilantro, lime juice, garlic and red onion. It is filling and yet completely gluten-free, grain-free and plant-based. I love that it sneaks in three vegetables (tomatoes, orange bell pepper and yellow bell pepper) and plant-based protein from quinoa and black beans. I like to serve mine with heaps of fresh cilantro, green onion and freshly squeezed lime juice.

Whenever I ask for feedback via Instagram polls you all always say you want more easy, nutritious dinners. One-pan (or one-pot) meals are the perfect easy weeknight solution. This one allows you to throw everything into the pan, cover it and forget about it for twenty minutes. Once the quinoa is cooked, you simply stir in the black beans, cilantro, lime juice and green onions. It couldn’t be more simple or quick. I like to scale my recipes to not only feed my family but to ensure leftovers for lunch or dinner the following day. This recipe makes enough for six servings and stores, travels and reheats beautifully. For me, leftovers equal meal prep.

This recipe is vegan, gluten-free, grain-free, soy-free, refined sugar-free and nut-free. If you give this recipe a try, please snap a pic and tag #eatingbyelaine and @eatingbyelaine

Check out more vegetarian recipe inspiration here.

One-Pan Fiesta Quinoa and Beans

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• Author: Elaine Gordon
• Total Time: 40 minutes
• Yield: Serves 4
• Diet: Vegetarian, Gluten-Free

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Description

One-pan wonder! This vibrant quinoa dish is packed with veggies and flavor, ready in under 30 minutes.

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Ingredients

Units USM Scale 1x2x3x

• 1 tbsp extra virgin olive oil
• 1 red onion
• 4 cloves garlic
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 jalapeno
• 1 tsp fine grain sea salt
• 0.5 tsp ground black pepper
• 1.5 cups (355 ml) uncooked white quinoa
• 2 tbsp tomato paste
• 2.5 cups (591 ml) low-sodium vegetable broth
• 1 can diced tomatoes
• 1 can black beans
• 1 cups (237 ml) fresh cilantro
• 1 juicy lime
• 6 green onions
• Avocado
• Lime wedges
• Green onions
• Cilantro

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Instructions

1. Heat olive oil in a large rimmed saute pan over medium heat.
2. Add red onion, garlic, bell peppers, jalapeno, salt, and pepper; saute for 5 minutes until onions are soft and translucent.
3. Add quinoa, tomato paste, vegetable broth, and diced tomatoes; stir until well combined.
4. Bring to a boil, then cover and reduce heat to low.
5. Simmer for 20 minutes without lifting the lid.
6. Once liquid is absorbed, turn off the heat and stir in black beans, cilantro, lime juice, and green onions.
7. Taste and adjust seasonings as needed.
8. Serve immediately hot or warm with avocado, cilantro, and green onions.
9. Store leftovers in an airtight container in the refrigerator for up to five days. Reheat in the microwave (without avocado) if desired.

Notes

• For a smokier flavor, roast the peppers and onion before adding them to the pan.
• Substitute brown or red quinoa for white quinoa for a nuttier flavor and added nutrients.
• If you don’t have fresh cilantro, you can use 1 tablespoon of dried cilantro, but reduce the amount slightly as dried herbs are stronger.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: One-Pot
• Cuisine: Mexican-Inspired

Nutrition

• Serving Size: 1.5 cups
• Calories: 450
• Sugar: 8
• Sodium: 500
• Fat: 15
• Saturated Fat: 3
• Unsaturated Fat: 10
• Carbohydrates: 70
• Fiber: 10
• Protein: 15

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