Print

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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/one-pan-mexican-quinoa-recipe/