A flavor packed weeknight Vegetarian Mexican Quinoa Recipe that comes together in one pan. Full of flavors we crave, this skillet Mexican quinoa is loaded with veggies, beans and cheese. Versatile, easy, freezer friendly and delicious, this recipe is vegetarian, gluten free and easily vegan.*There is a bit of overlap in prep and cook time, so this recipe comes together in about 35 minutes.
In a 10" (25cm) skillet, add the oil and heat until it shimmers. Add the onion and poblano and saute on medium to medium high heat for about 7-8 minutes or until softened (charring is okay!).
Stir in the zucchini and corn, then add the cumin, chili powder and salt. Stir for about 30 seconds, just to incorporate and bloom the spices.
To the mixture, add the tomato paste and adobo sauce. Stir, then add the quinoa, beans, tomatoes and broth. Stir until all the ingredients are evenly distributed. The pan will be full. Bring to a simmer, then turn the heat to low, lid and cook for about 20-23 minutes or until the quinoa is tender (or the "tails" are showing). The mixture should still be moist and a little creamy.
Stir in a heavy squeeze of lime juice and 1/2 Cups (56 grams) of cheese. Sprinkle the remaining cheese on top. Lid and cook on low heat for about 4-5 minutes, just to get the cheese starting to melt. Remove from heat and allow the Mexican quinoa to set for up to five minutes covered, or until the cheese is completely melted.
To Share:
Scoop into bowls and share with desired toppings/condiments.
To Store:
Allow to cool completely and store in a lidded container in the refrigerator for up to three days or in the freezer for up to two weeks. Thaw overnight in the fridge, cook on stovetop, low, with a splash of water.
Notes
If you have time, slow cook Pinto Beans from Dry Beans for the tastiest Mexican Quinoa! *Chipotle peppers in adobo sauce are a pantry staple. It has a long refrigerator life and leftovers freeze with ease. Find Chipotle peppers in adobo sauce on the Mexican food isle of your grocery store.