One Pan Mexican Quinoa Recipe

Introduction

This One Pan Mexican Quinoa is a vibrant, flavorful dish that combines protein-packed quinoa with zesty spices and fresh ingredients. It’s an easy, nutritious meal perfect for busy weeknights or meal prep.

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 jalapeno, minced
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 cup corn kernels (frozen, canned, or roasted)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• 1 avocado, halved, seeded, peeled, and diced
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chopped fresh cilantro leaves

Instructions

1. Step 1: Heat olive oil in a large skillet over medium-high heat. Add the minced garlic and jalapeno, cooking while stirring frequently until fragrant, about 1 minute.
2. Step 2: Stir in quinoa, vegetable broth, black beans, diced tomatoes, corn, chili powder, and cumin. Season with salt and pepper to taste.
3. Step 3: Bring the mixture to a boil. Then cover, reduce heat to low, and simmer until the quinoa is cooked through, approximately 20 minutes.
4. Step 4: Remove from heat and gently stir in the diced avocado, lime juice, and chopped cilantro.
5. Step 5: Serve immediately for best flavor and texture.

Tips & Variations

• For extra heat, leave some of the jalapeno seeds in or sprinkle crushed red pepper flakes on top before serving.
• Substitute vegetable broth with chicken broth for a richer flavor if not keeping it vegetarian.
• Add shredded cheese or a dollop of sour cream on top for creaminess.
• Swap black beans for pinto or kidney beans for a variation in taste and texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet or microwave until heated through. Add a splash of water or broth if it seems dry. Avocado is best added fresh each time to maintain its texture and color.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use white or red quinoa instead of regular quinoa?

Yes, white or red quinoa can be used interchangeably in this recipe. Cooking times may vary slightly, so check for doneness accordingly.

Is this recipe suitable for a vegan diet?

Absolutely. This dish is naturally vegan when using vegetable broth and omitting any optional dairy toppings.

One Pan Mexican Quinoa Recipe

Print Recipe

★★★★★

4.4 from 56 reviews

One Pan Mexican Quinoa is a vibrant, flavorful, and nutritious dish combining protein-rich quinoa, black beans, and fire-roasted tomatoes with a zesty kick from jalapeno and lime. This easy, one-pot meal is perfect for a quick lunch or dinner, offering a wholesome taste of Mexican-inspired cuisine with minimal cleanup.

• Author: Lena
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegan

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1 jalapeno (minced)
• 1 cup quinoa
• 1 cup vegetable broth
• 1 (15-ounce) can black beans (drained and rinsed)
• 1 (14.5-ounce) can fire-roasted diced tomatoes
• 1 cup corn kernels (frozen, canned or roasted)

Spices & Seasoning

• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper (to taste)

Garnish

• 1 avocado (halved, seeded, peeled and diced)
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons chopped fresh cilantro leaves

Instructions

1. Sauté Aromatics: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and jalapeno, cooking while stirring frequently until fragrant, about 1 minute.
2. Add Quinoa and Liquids: Stir in quinoa, vegetable broth, black beans, fire-roasted diced tomatoes, corn, chili powder, and cumin. Season with kosher salt and freshly ground black pepper to taste.
3. Simmer: Bring the mixture to a boil. Then cover the skillet, reduce the heat to low, and simmer gently until the quinoa is tender and has absorbed the liquid, about 20 minutes.
4. Finish and Garnish: Stir in diced avocado, freshly squeezed lime juice, and chopped cilantro leaves to add creaminess and a fresh citrus flavor.
5. Serve: Serve immediately while warm to enjoy the full blend of flavors and textures.

Notes

• Use vegetable broth to add depth of flavor, but water can substitute in a pinch.
• Adjust the level of spiciness by modifying or omitting the jalapeno.
• For extra protein, consider topping with shredded cheese or a dollop of Greek yogurt if not vegan.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
• Rinsing quinoa before cooking helps remove its natural bitterness.

Keywords: Mexican quinoa, one pan meal, vegetarian quinoa, healthy Mexican recipe, easy quinoa dish