A confetti of colorful veggies, hearty black beans, and whole grain quinoa, with zesty Tex-Mex spices and a zing of lime, this 30-minute Mexican Quinoa takes the odds and ends in your pantry and turns them into a one-pan vegetarian feast!
With the exception of a bell pepper (which you can add one, two, or none of), this easy recipe is made nearly entirely of pantry staples.
If the word “pantry staples” makes you quiver by this point, please stay with me.
This recipe is going to taste fresh and lively and not at all like you made it by doing a deep dive into your cabinet, grabbing cans of this and that, stirring them together, and praying for the best (even though shhhh that is exactly what we are going to do, and it’s going to be FANTASTIC).
As written, this recipe is vegan, and if you choose to leave it as such, it will be plenty satisfying. You could pile it into a bowl with avocado for a filling Mexican quinoa bowl.
Or you could eat it the way we do—topped off with a generous handful of cheese and a crispy fried egg for a yummy Mexican quinoa breakfast bowl that I am equally likely to eat for easy lunches and dinners.
I have even more serving ideas for this quick, versatile, and healthy recipe for you below too!
This zesty Mexican quinoa skillet takes about 30 minutes to make. Don’t be surprised when you come back to it over and over, until you’ve tried all the variations.
The post Mexican Quinoa is found on Well Plated by Erin.
Original source: https://www.wellplated.com/mexican-quinoa/