- Preparation time
- 10 mins
- Cooking time
- 35 mins
- 4 people
- Meal course
- Posted by
- Posted on
This one pan Mexican quinoa recipe brings rich smokey Mexican flavors to nutrition packed quinoa. A healthy vegetarian meal that is great for lunch or dinner.
An important flavor in this recipe are the canned smokey chipotle peppers in adobo sauce. A chipotle pepper is a smoke dried red Jalapeo chile. The peppers are then marinated in a sauce of paprika, oregano, salt, garlic, and vinegar. These peppers add a wonderfully rich smokey flavor to this dish. I’ve tried a few different brands and all of the brands I have tried have been pretty good. Some have more heat than others so I suggest that you taste then before adding. That gives you control over the level of spiciness of your Mexican quinoa.
Another important ingredient is the adobo seasoning. I have tried a few different brands of this too. In my experience there are big differences between different brands. I actually wound up throwing a couple of them away because they were too salty and bland. My current favorite is Simply Organic. You can order it on Amazon. I wasn’t paid or given anything to make that suggestion. I just like the Simply Organic seasoning blend.
If your quinoa doesn’t say it’s pre-rinsed make sure to rinse it. Quinoa has a coating of bitter tasting saponins which need to be washed away before cooking. It’s common for quinoa to come pre-rinsed, but check the label to make sure.
If you’re in a hurry you can skip pan toasting the quinoa. That proces does add a nutty flavor to the quinoa, but if you don’t have the luxury of 5 extra minutes just skip that step.
I used a saute pan when taking these pictures. You could also use a sauce pan with a lid.
Nutritional information calculated using unsalted vegetable stock, unsalted pepitas, and 1/4 tsp of salt.
Equipment you need:
- Colander for rinsing quinoa – fine mesh
- Cutting board
- Measuring spoons
- Measuring cup
- Spoon – heat resistant
- Saute pan with lid
- If your quinoa is not pre-rinsed put it into a fine mesh colander and rinse it under running water for a minute or two.
- Mince garlic or use already minced garlic from a jar.
- Heat olive oil in pan over medium heat until is looks shimmery. Add quinoa, cumin, adobo, paprika, and ground chipotle. Stir for about 5 minutes. The quinoa will make crackling sounds and start to turn light golden brown.
- Add vegetable stocka and minced garlic. Bring to a boil. Cover and simmer over low heat. Simmer for 15 minutes.
- While quinoa is simmering chop peppers. Cut the strips of chipotle peppers in adobo into chunks. The spiciness of these peppers varies by manufacturer, so taste a little of the pepper. That way you can determine if 2 tablespoons of peppers will be too spicy for you, or if you want to use more.
- Stir chipotle peppers and bell peppers into quinoa and let simmer covered over low heat for another 15 minutes. Stir occasionally.
- Adjust salt to taste. Serve garnished with pepitas.