One Pan Mexican Quinoa Recipe

Introduction

This One Pan Mexican Quinoa is a vibrant, nutritious dish that combines hearty quinoa with zesty flavors and fresh ingredients. Perfect for a quick weeknight meal, it’s packed with protein, vegetables, and a touch of spice.

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 garlic and jalapeno, and cook, 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. Cover, reduce the heat to low, and simmer until quinoa is cooked through and liquid is absorbed, about 20 minutes.
4. Step 4: Remove from heat and gently stir in diced avocado, lime juice, and chopped cilantro.
5. Step 5: Serve immediately for the freshest flavors.

Tips & Variations

• For extra protein, add cooked shredded chicken or sautéed crumbled tofu.
• Swap jalapeno for a milder pepper if you prefer less heat.
• Top with shredded cheese or a dollop of sour cream for added richness.
• Use fresh corn when in season for a sweeter, crunchier texture.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable broth if the quinoa looks dry. Avocado is best added fresh when serving, so consider storing it separately.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, you can substitute with white or red quinoa. Cooking times may vary slightly, so check quinoa for doneness and adjust liquid as needed.

Is this dish suitable for meal prep?

Absolutely! It holds up well in the fridge and can be portioned out for easy lunches or dinners. Just add fresh avocado and cilantro when ready to eat for the best flavor and texture.

One Pan Mexican Quinoa Recipe

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★★★★★

4.5 from 773 reviews

This One Pan Mexican Quinoa is a flavorful, hearty, and nutritious vegetarian dish featuring quinoa cooked with black beans, fire-roasted tomatoes, corn, and spices. Enhanced with creamy avocado, fresh lime juice, and cilantro, this easy and colorful skillet meal comes together quickly for a perfect weeknight dinner or healthy lunch.

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

Ingredients

Scale 1x2x3x

Base Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic (minced)
• 1 jalapeno (minced)
• 1 cup quinoa
• 1 cup vegetable broth

Vegetables and Beans

• 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 and Seasonings

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

Finishing Touches

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

Instructions

1. Heat aromatics: Heat olive oil in a large skillet over medium-high heat. Add minced garlic and jalapeno, and cook while stirring frequently until fragrant, about 1 minute. This step releases the flavors and aromas essential for the base of the dish.
2. Add quinoa and liquids: Stir in quinoa along with vegetable broth, black beans, fire-roasted diced tomatoes, corn, chili powder, and cumin. Season with kosher salt and freshly ground black pepper to taste. This combination forms the main cooking mixture.
3. Simmer until cooked: Bring the mixture to a boil, then cover the skillet and reduce heat to a simmer. Cook until quinoa is tender and has absorbed the liquid, approximately 20 minutes. Stir occasionally to prevent sticking.
4. Incorporate fresh toppings: Remove skillet from heat and gently stir in diced avocado, freshly squeezed lime juice, and chopped cilantro leaves. These ingredients add a fresh, creamy, and zesty finish to balance the cooked quinoa mixture.
5. Serve immediately: Spoon the quinoa mixture onto plates or bowls and serve while warm for the best flavor and texture.

Notes

• Make sure to rinse quinoa thoroughly to remove its natural bitterness before cooking.
• You can substitute vegetable broth with water or chicken broth if preferred.
• Adjust the jalapeno quantity according to your desired spice level.
• This dish can be easily made vegan by ensuring all ingredients, including broth, are plant-based.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days and can be reheated gently on the stovetop or microwave.

Keywords: Mexican quinoa, one pan meal, vegetarian quinoa, healthy skillet dinner, black beans, fire-roasted tomatoes, avocado lime quinoa