How long does one-pan cheesy mexican quinoa [vegan] take to cook?

This main course typically takes 30-45 minutes to prepare and cook.

Can one-pan cheesy mexican quinoa [vegan] be made ahead?

Yes, you can prep components ahead. Cook fresh when ready to serve.

Can I make one-pan cheesy mexican quinoa [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

How long does one-pan cheesy mexican quinoa [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is one-pan cheesy mexican quinoa [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

2.2K Views 10 years ago

One-Pan Cheesy Mexican Quinoa
[Vegan]

Name: One-Pan Cheesy Mexican Quinoa [Vegan]
Cook time: 45 min
Yield: 6-8 servings
Cuisine: NO info

TK By: Taylor Kiser

Author Bio

Taylor is the blogger, recipe developer, photographer, and general mess maker behind Food Faith Fitness. Her... Read More

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One-Pan Cheesy Mexican Quinoa [Vegan]

6-8

This powerhouse meal is loaded with Mexican-inspired flavor and ingredients that will keep you full. Quinoa, black beans, and chickpeas bring on the protein and chopped red bell pepper is mixed in for fresh flavor and crunch. It's cheesy, warm, and takes only one pan to make.

Ingredients You Need for One-Pan Cheesy Mexican Quinoa [Vegan]

2 teaspoons olive oil
1 cup red pepper, finely chopped
1/2 cup onion, finely chopped
1 tablespoon fresh garlic, minced
1 1/3 cups reduced-sodium vegetable broth
1 cup frozen corn kernels
2/3 cup salsa, of choice
2/3 cup chickpeas, drained and rinsed
1/2 cup black beans, drained and rinsed
1/2 cup nutritional yeast
1/2 tablespoon ground cumin
1/4 teaspoon salt
Pepper
1 cup quinoa, uncooked
Cilantro, for garnish

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How to Prepare One-Pan Cheesy Mexican Quinoa [Vegan]

Preheat your oven to 350°F.
Heat the oil in a 12-inch sauté pan on medium heat.
Add the pepper, onion, and garlic, and cook until lightly golden brown, stirring frequently.
Into the pan, add the broth, frozen corn, salsa, chickpeas, black beans, nutritional yeast, cumin, salt, and a pinch of pepper, and stir well.
Stir in the quinoa until all the grains are incorporated into the liquid. Bring the mixture to a boil.
Once boiling, cover the pan and place it into the oven. Cook until the quinoa has absorbed all of the liquid, about 40-45 minutes.
Garnish with cilantro and serve.